Boston Cream Pie Cupcakes
Irresistible Boston Cream Pie Cupcakes deliver a tender, moist bite of nostalgia, perfectly embodying the famous flavors of the classic dessert in a fun, individual size.
Servings: 12 cupcakes
Calories: 200kcal
Ingredients
Cupcake Batter
- 1 cup all-purpose flour Provides the foundation for our tender cupcake.
- 1 cup granulated sugar Adds sweetness and moisture.
- 1/2 cup unsalted butter, softened Creates a rich, buttery flavor and tender crumb.
- 2 pcs eggs Offers structure and stability to the cupcakes.
- 1/2 cup milk Adds moisture for a fluffy texture.
- 1 tsp vanilla extract Gives a delightful aroma and flavor.
- 1 tsp baking powder Helps the cupcakes rise perfectly.
- 1/4 tsp salt Enhances overall flavor.
Filling and Topping
- 1 cup chocolate ganache Provides a luxurious finish.
- 1 cup pastry cream The star of the cupcake, lending a creamy and delicious center.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry mix to the creamed mixture, alternating with the milk, and mix gently.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let them cool completely before piping in the pastry cream.
Finishing Touch
- Once filled, top each cupcake with a generous drizzle of chocolate ganache.
- Enjoy! These cupcakes are best served fresh.
Notes
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze (without ganache) for up to a month.