These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.
Ingredients:
6 tbsp unsalted butter, room temperature
3/4 cups sugar
6 tbsp sour cream, room temperature
2 tsp vanilla extract
3 large egg whites, room temperature
1 1/4 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
6 tbsp milk, room temperature
2 tbsp water, room temperature
2 egg yolks (for pastry cream)
6 tbsp sugar (for pastry cream)
1 1/2 tbsp cornstarch (for pastry cream)
1 cup + 2 tbsp milk (for pastry cream)
1 tbsp salted butter (for pastry cream)
1 tsp vanilla extract (for pastry cream)
12 oz semi-sweet chocolate chips (for chocolate ganache)
2 tbsp light corn syrup (for chocolate ganache)
3/4 cup + 2 tbsp heavy whipping cream (for chocolate ganache)
Directions:
Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Cream butter and sugar until light and fluffy, about 3-4 minutes.
Add sour cream and vanilla extract, mix well.
Add egg whites in two batches, mixing well after each.
Combine dry ingredients in a separate bowl, then combine milk and water in a cup.
Add half of the dry ingredients to the batter, mix well. Add milk mixture, mix well. Add remaining dry ingredients, mix well.
Fill cupcake liners halfway and bake for 15-17 minutes.
For pastry cream, beat egg yolks in a bowl. In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook until it thickens and bubbles, then simmer for 2 minutes.
Add a bit of milk mixture to egg yolks, then add back to the saucepan. Boil for 2 minutes, stirring continuously.
Remove from heat, add butter and vanilla extract. Cool to room temperature.
For ganache, put chocolate chips and corn syrup in a bowl. Boil heavy cream, pour over chocolate, let sit for 3-5 minutes, then whisk until smooth.
Cool ganache in fridge until firm, 1-2 hours.
Cut out centers of cupcakes, fill with pastry cream.
Top with chocolate ganache using a piping bag.