Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Fluffy yellow cupcakes are filled with a rich homemade vanilla pastry cream and topped with a silky smooth chocolate ganache. Perfect for parties or special treats!
Ingredients
Scale
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- Cupcake liners
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Prepare and bake yellow cake mix as directed. Let cupcakes cool completely.
- In a saucepan, whisk milk, sugar, and cornstarch over medium heat until smooth.
- Add egg yolks, cook while stirring constantly until thickened (about 5 minutes).
- Remove from heat. Stir in butter and vanilla. Cool and refrigerate.
- To make ganache, heat heavy cream to simmer. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Add vanilla.
- Cut a small hole in the center of each cupcake. Fill with chilled custard.
- Spoon ganache over the top of each cupcake. Chill slightly before serving.
Notes
- Use instant pudding mix for quicker pastry cream if needed.
- Let ganache cool slightly for better consistency when topping.
- Store cupcakes in the fridge up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg