Indulgent Boston Cream Pie Cupcakes That Steal the Show
Delightful Boston Cream Pie Cupcakes that combine nostalgic flavors in a bite-sized treat, perfect for any occasion.
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Servings: 12 cupcakes
Calories: 300kcal
Equipment
- Cupcake pan
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
Ingredients
For the Cupcakes
- 1 ½ cups All-Purpose Flour Can substitute with gluten-free blend
- 1 cup Granulated Sugar Consider using coconut sugar
- 2 teaspoons Baking Powder Ensure fresh
- ½ teaspoon Salt
- ½ cup Unsalted Butter Can use vegan butter
- ½ cup Sour Cream Yogurt can be substituted
- 3 large Egg Whites Can use flaxseed meal as a vegan alternative
- ½ cup Milk Non-dairy milk as a substitute
- ¼ cup Water
For the Pastry Cream
- 4 large Egg Yolks Omit for vegan versions
- ¼ cup Cornstarch Arrowroot powder is an alternative
- ⅓ cup Granulated Sugar Consider using sugar substitute
- 2 cups Milk Non-dairy alternatives can be used
- 4 tablespoons Unsalted Butter Use vegan butter for dairy-free version
- 1 teaspoon Vanilla Extract
For the Ganache
- 1 cup Heavy Cream Coconut cream for non-dairy option
- 8 ounces Chocolate Chips Choose dark or semi-sweet
- ¼ cup Corn Syrup Refined sugar syrup can be an alternative
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with liners.
- In a large mixing bowl, cream together unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Blend in the sour cream and vanilla extract, then gradually add egg whites in two batches, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Mix milk and water, then gradually incorporate both mixtures into the wet batter.
- Fill each cupcake liner halfway with batter and bake for 15-17 minutes, checking doneness with a toothpick.
- While the cupcakes cool, prepare the pastry cream by whisking sugar, cornstarch, and milk over medium heat until thick and bubbly, then temper in the egg yolks.
- For the ganache, heat the heavy cream until steaming, pour over chocolate chips, and whisk until smooth.
- Cut out the center of each cooled cupcake and fill with pastry cream.
- Drizzle or spread the ganache over the filled cupcakes.
Notes
Allow cupcakes to cool completely before filling with pastry cream. Use room temperature ingredients for best results.
Nutrition
Serving: 1cupcake | Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg