Description
Indulge in these delightful Boston Cream Pie Cupcakes that are a perfect marriage of cake, cream filling, and chocolate ganache. These individual treats are a delightful twist on the classic dessert.
Ingredients
Units
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For the Cake
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
For the Filling
- 3 egg yolks
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces semi-sweet baking chocolate, finely chopped
- 1 cup heavy cream
Instructions
- For the cake: In a large mixing bowl, cream together the butter and sugar. Add vanilla and beat again. Add eggs one at a time, beating well after each addition. Mix flour, baking powder, and salt in a separate bowl. Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Bake in a preheated oven and allow to cool.
- For the Filling: Beat egg yolks and mix with milk. Cook sugar, cornstarch, and salt until thickened. Cool, then add vanilla. Chill in the refrigerator.
- For the Ganache: Process chocolate, heat cream, and combine to make a smooth mixture.
- To assemble the cupcakes: Fill cupcakes with pastry cream, dip in ganache, and allow to set.
Notes
- Homemade pastry cream is recommended for the best flavor.
- Allow ganache to cool slightly before dipping cupcakes.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- You can prepare components ahead and assemble when needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 517 kcal
- Sugar: 36g
- Sodium: 217mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 154mg
