Boston Cream Pie Cupcakes: A Delicious Twist on a Classic Dessert

I. Introduction

Boston Cream Pie Cupcakes are a delightful twist on the traditional Boston Cream Pie, transforming the beloved dessert into a handheld treat. Originating in the 19th century at the Parker House Hotel in Boston, the classic Boston Cream Pie consists of two layers of sponge cake filled with rich pastry cream and topped with a smooth chocolate glaze. These cupcakes encapsulate all those elements but in an easy-to-serve form, making them perfect for parties, birthdays, or a simple indulgence at home.

This guide will take you through each step of creating these indulgent cupcakes from scratch, including the fluffy vanilla cupcakes, creamy custard filling, and luscious chocolate ganache topping. Whether you’re an experienced baker or a beginner, this recipe will help you master these elegant and delicious treats.

II. Ingredients Needed

To achieve the perfect Boston Cream Pie Cupcakes, you’ll need to prepare three key components: the cupcakes, the pastry cream filling, and the chocolate ganache topping.

A. For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ cup whole milk

B. For the Pastry Cream Filling:

• 2 large egg yolks
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

C. For the Chocolate Ganache Topping:

• 4 ounces semi-sweet or dark chocolate (chopped)
• ½ cup heavy cream
• 1 tablespoon unsalted butter or 1 teaspoon corn syrup (for shine)

III. Equipment Required

Before you start baking, ensure you have the following tools:

• Mixing bowls
• Whisk or electric mixer
• Muffin tin and cupcake liners
• Saucepan
• Piping bag or spoon for filling
• Small knife or cupcake corer

IV. Step-by-Step Instructions

A. Baking the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla extract.
5. Incorporate dry ingredients and milk: Alternately add the dry ingredients and milk in batches, starting and ending with the dry ingredients, mixing until just combined.
6. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full.
7. Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely: Transfer cupcakes to a wire rack to cool before filling.

B. Making the Pastry Cream Filling

1. Whisk the egg yolks, sugar, and cornstarch: In a small bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
2. Heat the milk: In a saucepan over medium heat, warm the milk until it just begins to simmer.
3. Temper the eggs: Slowly whisk a small amount of the hot milk into the egg mixture to prevent curdling, then gradually add the rest while whisking continuously.
4. Thicken the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
5. Finish with vanilla and butter: Remove from heat and stir in vanilla extract and butter until smooth.
6. Chill: Transfer to a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin from forming), and refrigerate until completely cooled.

C. Preparing the Chocolate Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Melt the chocolate: Pour the hot cream over the chopped chocolate in a bowl and let sit for 1 minute.
3. Stir until smooth: Whisk the mixture until the chocolate is completely melted and smooth.
4. Add butter or corn syrup: This adds shine and a smoother texture.
5. Let cool slightly: Allow the ganache to cool to a spreadable consistency.

D. Assembling the Cupcakes

1. Core the cupcakes: Use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with pastry cream: Spoon or pipe the chilled pastry cream into the center of each cupcake.
3. Top with ganache: Dip the tops of the cupcakes into the chocolate ganache or spoon it over the top.
4. Set before serving: Allow the ganache to set for 15-20 minutes before serving.

V. Tips & Variations

• For extra vanilla flavor: Use vanilla bean paste instead of extract in the pastry cream.
• Make it ahead: Pastry cream and ganache can be prepared a day in advance and stored in the fridge.
• Alternative ganache flavors: Try white chocolate or milk chocolate for a twist.
• Add a hint of coffee: Mix a teaspoon of espresso powder into the ganache for a mocha flavor.

VI. Serving Suggestions

Boston Cream Pie Cupcakes are best served at room temperature or slightly chilled. They pair well with:

• A cup of coffee or tea
• Fresh berries on the side
• A dusting of powdered sugar for added elegance

VII. Conclusion

Boston Cream Pie Cupcakes are a perfect blend of rich flavors and textures, making them a must-try for any dessert lover. With a fluffy vanilla cupcake base, luscious pastry cream filling, and a glossy chocolate ganache topping, they bring all the classic flavors of Boston Cream Pie into an easy-to-eat cupcake form. Whether you’re making them for a celebration or simply to satisfy a sweet craving, these cupcakes are sure to impress. Enjoy baking and indulging in this timeless treat!