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These individual treats capture the magic of Boston cream pie: fluffy vanilla cupcakes, creamy custard filling, and a rich chocolate ganache topping. Here’s how to make them!
Ingredients
Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
Custard Filling:
- 1 cup (240ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
Chocolate Ganache:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, finely chopped
Instructions
1. Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add the flour mixture and milk, beginning and ending with the flour, until just combined.
- Divide batter evenly among the liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
2. Prepare the Custard Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in vanilla extract.
- Transfer custard to a bowl, cover with plastic wrap (pressed onto the surface to prevent a skin), and cool completely.
3. Make the Ganache:
- Heat the heavy cream in a small saucepan or microwave until just simmering.
- Pour over chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Let cool slightly.
4. Assemble the Cupcakes:
- Using a small knife or cupcake corer, cut out a small hole in the center of each cupcake. Fill with a spoonful of custard.
- Spoon or drizzle ganache over the top of each cupcake, letting it drip slightly over the edges.
5. Serve:
- Let the ganache set slightly before serving. These are best enjoyed chilled or at room temperature!
Tips and Variations
- Shortcut: Use a boxed yellow cake mix and instant vanilla pudding for a quick version.
- Extra flair: Top with whipped cream or a sprinkle of chocolate shavings.
- Storage: Keep cupcakes in the refrigerator for up to 3 days.
Would you like more customization ideas or a different filling suggestion?
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