Name: Boston Cream Pie Cupcakes
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 tbsp (84 g) unsalted butter, room temperature; 3/4 cup (155 g) sugar; 6 tbsp (86 g) sour cream, room temperature; 2 tsp (10 ml) vanilla extract; 3 large egg whites, room temperature; 1 1/4 cups (163 g) all-purpose flour; 2 tsp (8 g) baking powder; 1/4 tsp salt; 6 tbsp (90 ml) milk, room temperature; 2 tbsp (30 ml) water, room temperature; 2 egg yolks; 6 tbsp (78 g) sugar; 1 1/2 tbsp cornstarch; 1 cup + 2 tbsp (270 ml) milk; 1 tbsp (14 g) salted butter; 1 tsp vanilla extract; 12 oz (338 g) semi-sweet chocolate chips; 2 tbsp (30 ml) light corn syrup; 3/4 cup + 2 tbsp (210 ml) heavy whipping cream

Description

Delicious handheld Boston Cream Pie cupcakes featuring soft vanilla cake, silky pastry cream, and glossy chocolate ganache.

Ingredients

6 tbsp (84 g) unsalted butter, room temperature
3/4 cup (155 g) sugar
6 tbsp (86 g) sour cream, room temperature
2 tsp (10 ml) vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163 g) all-purpose flour
2 tsp (8 g) baking powder
1/4 tsp salt
6 tbsp (90 ml) milk, room temperature
2 tbsp (30 ml) water, room temperature
2 egg yolks
6 tbsp (78 g) sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp (270 ml) milk
1 tbsp (14 g) salted butter
1 tsp vanilla extract
12 oz (338 g) semi-sweet chocolate chips
2 tbsp (30 ml) light corn syrup
3/4 cup + 2 tbsp (210 ml) heavy whipping cream

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Instructions

Preheat the oven to 350°F (176°C). Line a 12-cup cupcake pan with liners.
Cream 6 tbsp butter and 3/4 cup sugar until pale and fluffy, about 3-4 minutes.
Mix in 6 tbsp sour cream and 2 tsp vanilla until smooth.
Add 3 egg whites in two additions, beating until incorporated.
Whisk together 1 1/4 cups flour, 2 tsp baking powder, and 1/4 tsp salt in a separate bowl.
Combine 6 tbsp milk and 2 tbsp water in a measuring cup.
Add half the dry ingredients to the batter and mix briefly.
Pour in the milk mixture and mix just until combined.
Add the remaining dry ingredients and mix until smooth.
Fill cupcake liners halfway. Bake for 15-17 minutes.
Let cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Make the pastry cream while cupcakes cool: whisk 2 egg yolks in a bowl.
Whisk together 6 tbsp sugar, 1 1/2 tbsp cornstarch, and 1 cup + 2 tbsp milk until smooth in a saucepan.
Cook over medium-high heat until thickened. Reduce heat and simmer, stirring.
Temper the yolks with hot milk mixture and return to saucepan.
Bring to a light boil, cooking until very thick. Remove from heat and stir in 1 tbsp butter and 1 tsp vanilla.
Transfer to a bowl, cover, and cool.
Make the ganache: place chocolate chips and corn syrup in a bowl.
Heat cream just to a boil, then pour over chocolate. Whisk until smooth.
Chill ganache until cool and slightly firm.
Core each cupcake and fill with pastry cream.
Top with ganache and refrigerate until set.
Serve at room temperature for best texture.

Notes

For a dairy-free version, use non-dairy milk and vegan butter. These cupcakes are best enjoyed within 3-4 days.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American