Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, offering all the flavors you love in a fun, handheld form. These cupcakes feature a soft and fluffy vanilla cake filled with a creamy custard, then topped with a rich chocolate glaze. The combination of textures and flavors makes these cupcakes irresistible for any dessert lover. The vanilla custard is made from scratch, adding a luxurious touch to each bite, while the chocolate glaze adds a perfect finishing touch. These cupcakes are perfect for special occasions, parties, or simply as a sweet treat to enjoy at home. Whether you're a fan of the traditional Boston Cream Pie or just love cupcakes, these will quickly become a favorite in your recipe collection.
AdvertisementBoston Cream Pie Cupcakes are a delightful treat that combines the classic flavors of Boston Cream Pie in a convenient cupcake form. These soft and fluffy cupcakes are filled with a rich and creamy custard, then topped with a smooth chocolate glaze. The result is a dessert that's perfect for any occasion, from birthday parties to casual gatherings.
INGREDIENTS
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter: 1/2 cup, softened
- Milk: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Whole milk: 1/2 cup (for custard)
- Heavy cream: 1/2 cup (for custard)
- Granulated sugar: 1/4 cup (for custard)
- Large egg yolk: 1 (for custard)
- Cornstarch: 1 tbsp (for custard)
- Vanilla extract: 1/2 tsp (for custard)
- Semi-sweet chocolate chips: 1/2 cup (for glaze)
- Heavy cream: 1/4 cup (for glaze)
INSTRUCTIONS
- Step 1:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, whisk together flour, sugar, baking powder, and salt.
- Step 2:
- In another bowl, beat butter, milk, eggs, and vanilla until smooth. Combine wet and dry ingredients until just mixed. Divide batter among muffin cups.
- Step 3:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Step 4:
- Heat milk and heavy cream in a saucepan until just boiling. In a separate bowl, whisk together sugar, egg yolk, and cornstarch. Gradually whisk in the hot milk mixture. Return to heat and cook until thickened, about 2-3 minutes. Stir in vanilla extract. Cool to room temperature.
- Step 5:
- Once cupcakes are cool, cut a small hole in the center of each and spoon or pipe in the custard filling.
- Step 6:
- Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
- Step 7:
- Spoon or drizzle chocolate glaze over each filled cupcake. Let set before serving.
Serving and Storage Tips
- For an extra touch of elegance, you can pipe the custard filling into the cupcakes using a piping bag with a round tip.
- Store the cupcakes in the refrigerator for up to 3 days, but bring them to room temperature before serving for the best flavor.
- For a richer flavor, try using dark chocolate in the glaze instead of semi-sweet chocolate.
Helpful Notes
- Be sure to let the custard filling cool completely before filling the cupcakes to avoid melting the chocolate glaze.
- If you don't have a piping bag, you can use a small spoon to fill the cupcakes with the custard.
Tips from Well-Known Chefs
- Chef Anna Olson suggests adding a splash of coffee to the chocolate glaze for an extra depth of flavor that complements the custard filling.