BOSTON CREAM PIE CUPCAKES

These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.
These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.

INGREDIENTS
VANILLA CUPCAKES
  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (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
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract
  • CHOCOLATE GANACHE
  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS
  1. 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. 3. Add sour cream and vanilla extract and mix until well combined.
  4. 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  9. 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  10. 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  11. 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  12. 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  13. 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  14. 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.