Irresistible Boston Cream Pie Cupcakes: A Decadent Delight

Indulge in the luscious flavors of our Irresistible Boston Cream Pie Cupcakes, where rich vanilla cream meets decadent chocolate ganache, all enveloped in a fluffy cupcake. Perfect for dessert lovers, these treats offer a little piece of heaven in every bite.

Why You’ll Love This Recipe

These Boston Cream Pie Cupcakes are perfect for any occasion, from tea parties to birthday celebrations. The combination of creamy, smooth vanilla pastry cream and glossy chocolate ganache topped on a light vanilla cupcake base is simply unbeatable. Plus, they are a breeze to make and sure to impress your guests!

What sets this recipe apart is the burst of vanilla cream you get with each bite. Unlike traditional Boston Cream Pie, these cupcakes are easy to serve without any messy slicing, making them a convenient and elegant dessert option.

Context/Background

The Boston Cream Pie, despite its name, is actually a cake. Originally created at the Parker House Hotel in Boston in the late 1800s, it became a sensation with its custard filling sandwiched between layers of sponge cake and topped with chocolate glaze. Our cupcake version offers a modern twist on this classic dessert, providing the same beloved flavors in a portable and shareable form.

Recipe Details

Serves: 12

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup vanilla pastry cream
• 1 cup chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, combine flour, baking powder, and salt. Set aside.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients, mixing until just combined.
5. Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes. Allow to cool completely.
6. Using a piping bag, fill each cupcake with vanilla pastry cream.
7. For the ganache, heat the heavy cream until just simmering and pour over chocolate chips. Stir until smooth, then allow to cool slightly.
8. Dip the top of each cupcake into the ganache to coat, letting excess drip off.
9. Refrigerate cupcakes for 10 minutes to set the ganache.

Tips for Perfect Boston Cream Pie Cupcakes

• Make sure the cupcakes are completely cooled before filling with pastry cream to prevent melting.
• For a smoother ganache, use high-quality chocolate chips.
• To prevent overbaking, check for doneness with a toothpick inserted into the center.
• Use a piping bag with a filling tip for easy cream insertion.

Serving Suggestions

Serve these cupcakes chilled or at room temperature for the best taste. Pair them with a cup of hot coffee or a chilled glass of milk to accentuate the flavors.

Storage and Leftovers

These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. For best quality, allow them to come to room temperature before serving if refrigerated.

Final Thoughts

Try these Irresistible Boston Cream Pie Cupcakes for a dessert that’s both delectable and easy to prepare. The combination of vanilla and chocolate is timeless, making these cupcakes a favorite in any household.

Recipe Notes

• For a richer flavor, consider adding a splash of rum or vanilla bean paste to the pastry cream.
• You can substitute the milk in the cupcake batter with buttermilk for added moisture.
• These cupcakes can also be frozen without the ganache for up to 1 month. Thaw overnight in the refrigerator and add ganache before serving.