boston cream cupcakes

Boston Cream Pie Cupcakes are a mini version of the classic with soft, fluffy, cupcakes, vanilla pastry cream filling, and a rich, decadent chocolate ganache.

Boston Cream Pie Cupcakes

unsalted butter (softened)

sugar

vanilla

eggs

flour

baking powder

salt

buttermilk

milk

cornstarch

chocolate

heavy cream

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 together 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. Beat after each addition, just until combined.

Line a lightly greased muffin pan with cupcake liners and fill each liner 3/4 of the way full.

Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely

For the cake:

In a medium bowl, beat egg yolks well.

Gradually stir in milk until well blended.

In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.

Gradually add in milk mixture, stirring well to prevent lumps.

Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.

Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.

Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.

For the Filling:

Place chocolate in a food processor and process until it&#039;s finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.

Prepare the Ganache

When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.

Fill each cupcake with pastry cream and set aside.

Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.

To assemble the cupcakes:

https://content.jwplatform.com/videos/kE8YlEFd.mp4

Boston Cream Pie Cookie Cups will be your new favorite cookie! These soft cookie cups filled with vanilla cream and topped with homemade chocolate ganache are the perfect way to satisfy a sweet tooth.

Boston Cream Pie Cookie Cups

box (15.25 ounce) yellow cake mix

butter (softened)

(3.4 ounce) instant vanilla pudding

heavy whipping cream (divided)

chocolate chips

Preheat oven to 350F.

Spray a mini muffin pan with non-stick cooking spray; set aside.

In a large mixing bowl, combine the yellow cake mix, butter, and eggs with an electric mixer until it forms a soft dough. Scoop the cookie dough by rounded teaspoons into the greased mini muffin cups (you will need to make a total of 36 evenly sized cookie cups). Do not overfill the muffin cups; they should each be no more than 2/3 full of cookie dough.

Bake the cookie cups at 350F for 9-10 minutes until set. Remove from the oven and cool in the pan for 5 minutes.

Use the end of a wooden spoon or a mini tart shaper to press into the center of each cookie to create a deep indentation where the cream filling will later be added. Run abutter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack.

In a small bowl, combine the milk and instant vanilla pudding mix. Set aside.

In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form. Spoon the vanilla pudding mixture into the whipped cream and beat with the mixer until well combined. Scoop the vanilla cream into a gallon size zip top bag; zip closed and cut one corner off of the bag to create a piping bag.Pipe the cream into the center indentation of each cookie cup.

In a small microwave safe bowl, combine the remaining ¼ cup of heavy whipping cream and the semi-sweet chocolate chips. Microwave for 15 seconds on high; stir well, then microwave again for 15 seconds. Stir the chocolate mixture well until it becomes thick and glossy. Spoon a small amount of the chocolate onto the top of each cookie cup.

Serve the cookie cups immediately or refrigerate for up to three days.

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

tbsp (84 grams), unsalted butter, room temperature (I use Challenge Butter)

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp (10 milliliters) vanilla extract

(163 grams) all purpose flour

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

tbsp (78 grams) sugar

+ 2 tbsp (270 milliliters) milk

tbsp (14 grams) salted butter

tsp vanilla extract

oz (338 grams) semi sweet chocolate chips

tbsp (30 milliliters) light corn syrup

+ 2 tbsp (210 milliliters) heavy whipping cream

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17

Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18.

Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19.

Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20.

Divide the pastry cream between the cupcakes and fill in the centers.
21.

Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22.

Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

After cooling the ganache is it difficult to pipe it?  Do you need to allow it to come to room temperature first?  This recipe looks wonderful

https://www.youtube.com/watch?v=wdMJ9KdtqQc

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into! Recipe: https://www.lifeloveandsugar.com/boston-cream-pie-cupcakes/

Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

I've made this recipe four times and every time I get to the add eggs part the batter curdles. All of my ingredients are room temperature so that's not the issue. Every time I've tried to save it and end up with a very tough cupcake. I do not recommend adding eggs in two parts. It doesn't give the batter enough time to emulsify the eggs into the fat.

I found the ganache was very hard to ice the cupcakes.

he probado esta receta y es deliciosa, gracias

These Boston Cream Cupcakes with a slight twist are the perfect miniature replica of that wonderful Boston Cream Pie (which is actually a cake)!  And yes, I have a pastry cream that freezes - the same one we used at the bakery.

Amazing Boston Cream Cupcakes

milk, hot

all-purpose flour

unsalted butter

vanilla vanilla

cake flour (225 grams)

sugar (225 grams)

baking soda

unsalted butter, softened (170 grams)

honey

cayenne pepper, optional

semisweet chocolate (280 grams)

This must be made at least a day ahead or several days ahead.  It can also be frozen and thawed in the fridge overnight.

Whisk the egg yolks and sugar together in a non-reactive bowl. Whisk in the flour.

Add the hot milk making sure they are completely combined.

Pour the mixture through a strainer over a medium size saucepan.  Place over medium heat and, stirring constantly, bring to a boil.  Boil for 1 minute, stirring constantly to avoid lumps.

Remove from the heat and add the butter and vanilla, whisking them  into the hot pastry cream.  Pour into a storage container, cover with plastic wrap and bring to near room temperature.  Refrigerate immediately.

Pastry Cream

The butter must be very soft but not runny for this recipe.  A temperature of 74°F to 76°F is ideal.

Preheat the oven to 350°F.  Line 7 to 8 jumbo muffin cups with paper liners or 14 to 16 regular size muffin cups.  Set aside.

Whisk the yolks, 1/4 of the buttermilk and the vanilla in a small bowl.  Set aside.

In the bowl of a mixer, place the cake flour, sugar, baking powder and baking soda.  Mix to combine.

Add the butter and the remaining buttermilk.  Mix on low to moisten the ingredients, then raise the speed to medium and beat for 2 minutes. Scrape down.

Add the egg yolk mixture in thirds, beating 30 seconds after each addition.  Scrap down between additions.

Fill the muffin cups 3/4 full.  Bake the jumbo cups for 20 to 22 minutes.  Bake the regular size for 15 to 18 minutes. The cupcakes will be golden brown,  spring back when lightly touched or when a tester comes out clean.  Cool for about 10 minutes or until they can be safely handled.  Remove them to cooling racks to cool completely.

if not using immediately, freeze until hard and wrap well in foil where they will keep for a couple of months.  Thaw on cooling racks.

Yellow Buttermilk Cake

Hollow out the cupcakes by cutting almost to the bottom being careful not to go through the bottom.  Hold the knife at an angle while cutting.  Remove the cake that has been cut out, keeping the top intact.  Trim the top to 1/4&quot; deep.

Remove the pastry cream from the fridge and whisk it smooth it out.  Do not over whisk as you want this to remain firm but smooth.  Place it in a pastry bag fit with a 1/2&quot; plain tip and fill the cupcakes to within 1/4&quot; from the top.  Place the trimmed top on top, pressing down to even it with the top of the cupcake.

Remove the cupcakes from their liners and brush off all the crumbs on the side and bottom.  I just used my hand to go around the outside edges several times.  This will keep crumbs from contaminating the ganache when they are dipped.

Place them in the freezer while you make the ganache.

Assembly

Combine all of the ingredients except the chocolate in a small saucepan and heat until steamy hot but do not let it boil.  Remove it from the heat and add the chocolate.

Let it sit for 4 or 5 minutes, then stir or whisk very gently until completely combined.  Do not be too enthusiastic if using a whisk or you risk getting air bubbles in the ganache.

For the easiest way to dip the cupcakes, make sure the top is frozen in place.  Go around the cupcakes again to make sure there are no crumbs.

Pick up a cupcake and dip it into the ganache upside down.  Place it on parchment paper to set.

Store in the refrigerator until serving.  Pull them out 15 to 20 minutes prior to serving to take chill off.  Keep any remaining in the refrigerator for  up to 3 days.

Hot Honey Ganache

Hello Helen, trust you and your family are fit and well.
Another lovely recipe. So very tempted. Just dont tell my GP.
Janet &amp; the fur assistants

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Top 5 boston cream cupcakes recipes from across the web

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Boston Cream Pie Cupcakes

Boston Cream Pie Cookie Cups

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Amazing Boston Cream Cupcakes

The most viewed boston cream cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine