Description
Indulge in these delightful Boston Cream Pie Cupcakes that feature a moist yellow cake filled with luscious pastry cream and topped with a rich chocolate ganache. A miniature version of the classic dessert!
Ingredients
Scale
Cupcakes:
- 1 box yellow cake mix (15.25 oz), plus ingredients listed on box (typically eggs, oil, and water)
Pastry Cream Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped or chips)
Instructions
- Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare and bake the yellow cake mix according to package instructions. Let the cupcakes cool completely.
- Pastry Cream Filling: Combine the milk, cream, and half the sugar in a medium saucepan and heat over medium heat until steaming. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour some of the hot milk into the egg mixture to temper, whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until cool.
- Chocolate Ganache: Heat the heavy cream until just simmering. Pour over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
- Assembly: Cut a small hole in the center of each cupcake and fill with cooled pastry cream. Spoon or drizzle chocolate ganache over the top of each cupcake. Let set slightly before serving.
Notes
- For a shortcut, use instant vanilla pudding as the filling.
- These cupcakes are best stored chilled and eaten within 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
