Description
Delicious individual cupcakes inspired by the classic Boston cream pie, filled with creamy pastry cream and topped with glossy chocolate ganache.
Ingredients
Scale
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 6 tbsp (86g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
- 2 egg yolks
- 6 tbsp (78g) sugar (for the pastry cream)
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk (for the pastry cream)
- 1 tbsp (14g) salted butter (for the pastry cream)
- 1 tsp vanilla extract (for the pastry cream)
- 12 oz (338g) semi-sweet chocolate chips (for ganache)
- 2 tbsp (30ml) light corn syrup (for ganache)
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream (for ganache)
Instructions
- Preheat your oven to 350°F (176°C) and line your cupcake pan with adorable cupcake liners.
- Cream the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the sour cream and vanilla extract, mixing until well-combined.
- Incorporate the egg whites in two batches and blend until completely mixed.
- Whisk together the dry ingredients in a separate bowl and combine milk and water in a small measuring cup.
- Gradually mix half of the dry ingredients into the batter, followed by the milk mixture, then finish with the remaining dry ingredients.
- Fill the cupcake liners about halfway full with batter and bake for 15-17 minutes until a toothpick comes out clean.
- Cool the cupcakes in the pan for 2-3 minutes before transferring to a wire cooling rack.
- Prepare the pastry cream by gently beating the egg yolks in a medium bowl.
- Mix sugar, cornstarch, and milk in a saucepan and cook over medium-high heat until thickened.
- Whisk a small amount of the hot mixture into the egg yolks, then combine back into the saucepan and simmer for 2 minutes until thickened.
- Stir in the butter and vanilla extract, then let cool to room temperature.
- Make the ganache by pouring chocolate chips into a bowl, adding corn syrup, and pouring heated cream over it. Let sit for 3-5 minutes, then whisk until smooth.
- Chill the ganache until firm, about 1-2 hours.
- Cut out the center of each cupcake and fill with pastry cream.
- Top with chocolate ganache and chill until serving.
Notes
For best results, always use room-temperature ingredients. Refrigerate leftovers for 3-4 days. You can also freeze cupcakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Boston Cream Pie Cupcakes, cupcakes, dessert, chocolate ganache, pastry cream