Oh my goodness, Boston Cream Pie Cupcakes! Let me just say, these little beauties hold a special place in my heart and my taste buds. I first tasted a Boston Cream Pie at a family gathering when I was a kid, and ever since, I’ve been a huge fan of that luscious combination of vanilla cream, chocolate ganache, and fluffy cake. One day, while experimenting in my kitchen, I stumbled upon the idea of turning this classic dessert into cupcakes, and let me tell you, it was a game changer!
These cupcakes are like tiny little gifts of happiness. They’re perfect for birthdays, parties, or just a sweet treat after dinner. The best part? They are surprisingly easy to make and just as delicious as the full-sized pie. Trust me, once you take a bite, you’ll be transported straight to dessert heaven!
What’s in Boston Cream Pie Cupcakes?
All-purpose flour: This is the backbone of the cupcake batter, providing structure. I prefer to use a good brand like King Arthur Flour to ensure the quality of my baked goods.
Granulated sugar: This adds the perfect amount of sweetness. You can adjust the sugar slightly based on your taste.
Baking powder: Essential for fluffiness! It gives the cupcakes that lovely rise.
Unsalted butter: I always use unsalted to control the salt levels better. Plus, butter makes everything tastier!
Eggs: They help bind everything together and contribute to the rich texture.
Milk: This keeps the cupcake moist. Whole milk gives it a lovely richness, but any milk will do if you’re in a pinch!
Vanilla extract: Using pure vanilla extract really enhances the flavor of the cupcakes. I love thrift store vanilla bottles for their vintage look and great taste!
Heavy cream: This is used for the pastry cream filling. The thicker, the better for that luxurious texture.
Powdered sugar: To sweeten the pastry cream and the ganache—the perfect sugary touch!
Cocoa powder: This gives us that rich chocolate flavor in the ganache. Unsweetened cocoa is what you want here.
Chocolate chips: Semi-sweet chocolate chips make a fantastic base for the ganache, adding a luscious, rich layer to your cupcakes.
Is Boston Cream Pie Cupcakes Good for You?
Let’s be real; these cupcakes are not exactly health food, but they do have their perks!
All-purpose flour: It’s not the most nutrient-dense, but it’s a source of carbohydrates that can provide a quick energy boost.
Unsalted butter: While butter is rich in saturated fats, it can also be a source of vitamin A. Moderation is key, though!
Heavy cream: This adds a fantastic creamy texture. Yes, it’s a bit high in calories and fat, but it’s also rich in calcium.
Granulated sugar and powdered sugar: Well, we know sugar is sugar. Enjoying a cupcake occasionally won’t derail your health goals, especially when shared with friends and family!
So indulge in these beauties without too much guilt; life’s too short not to enjoy delicious treats!
Ingredients List
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ cup unsalted butter (softened)
– 3 large eggs
– 1 cup milk (preferably whole)
– 2 tsp vanilla extract
– 1 cup heavy cream (for the pastry cream)
– ½ cup powdered sugar (for the pastry cream)
– 1 tablespoon cocoa powder (for the ganache)
– 1 cup chocolate chips (for the ganache)
*Yields approximately 12 cupcakes.*
How to Make Boston Cream Pie Cupcakes?
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Get your favorites; it’s half the fun!
2. In a large mixing bowl, combine the flour, sugar, baking powder, and butter. Mix until it turns into a crumbly consistency.
3. Add the eggs, milk, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and creamy.
4. Divide the batter evenly among the cupcake liners (about two-thirds full), and bake for 20-22 minutes or until a toothpick comes out clean.
5. While the cupcakes are cooling, prepare your pastry cream. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. In a separate bowl, whisk together the powdered sugar and egg yolks, then gradually pour the hot cream into the egg mixture, stirring constantly.
6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until thickened. Once thick, remove from heat and let it cool.
7. Once the cupcakes are completely cool, use a knife or apple corer to poke a hole in the middle of each cupcake and fill them with the pastry cream.
8. Now it’s ganache time! In another saucepan, heat some heavy cream until it’s simmering. Pour it over the chocolate chips in a bowl and let sit for a minute. Stir until smooth and glossy.
9. Drizzle the ganache over your filled cupcakes, letting it drip down the sides for that beautiful effect.
10. Let the ganache set for a moment, and then it’s time to dig in!
Sweet Tips for Your Boston Cream Pie Cupcakes
– To make these cupcakes extra special, consider adding a sprinkle of sea salt on top of the ganache while it’s still warm for a sweet-salty treat!
– If you want a simpler version, you can skip the ganache and just sprinkle powdered sugar on top. They’re still delicious!
– Got leftovers? Store them in an airtight container in the fridge. Just be prepared for no one to believe you when you say you have any left!
I can’t wait for you to try these delightful Boston Cream Pie Cupcakes! They’re sure to impress your family and friends—or just yourself during a cozy night in. Please drop a comment to let me know how they turn out; I love hearing about your baking adventures! Happy baking!
