These luscious and delicious Boston cream pie cupcakes are so fun to make, and gorgeous too!
I know most people don’t start spring cleaning until it’s actually spring, but for me, January is the time to declutter. I love putting away the Christmas decorations and then cleaning the house top to bottom, giving away or selling anything that doesn’t fit or is no longer needed. Sometimes it feels like such a big job, but the reward is so awesome that it’s worth the effort. So far this year, I’ve cleaned out both of the kids’ closets and packed away the too-small clothes, organized all of their toys and added correct labels to the toy bins, and organized my pantry. I’ve also been working on organizing my laptop, which sadly is kind of a mess. In organizing my photos, I came across these photos of these amazing Boston cream pie cupcakes I made forever ago, and I realized I never posted about the deliciousness. It would be a shame not to share, so here they are!
I started with a tender and sweet vanilla cupcake, added a luscious vanilla custard filling, then dipped the whole thing in a silky smooth ganache. They are such a fun combination of flavors and textures, and I love how pretty they look too. They’re the perfect treat to cheer you up during these horrible gray winter days. I know it looks like a lot of steps, but I promise they’re all pretty easy. If you want to make things even easier, you could fill them with store-bought vanilla pudding instead of the homemade custard (although the homemade custard is amazing!). What’s most important is that you make these cupcakes, post haste!
Boston Cream Pie CupcakesPrint Recipe
for the cupcakes:
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 3/4 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter cold, cut into small cubes
- 4 eggs
- 1 1/2 cups sour cream or greek yogurt
- 2 teaspoons vanilla
for the filling/topping:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 6 tablespoons all-purpose flour
- 2 cups whole milk warm
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the sour cream and vanilla in a measuring cup, and add about half of the sour cream mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the sour cream mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
- To make the custard filling, in a medium saucepan off the heat, whisk together the vanilla, egg yolks, and sugar, until the mixture is light yellow. Add the flour and mix to combine, making sure there are no lumps. Add the warm milk slowly, whisking constantly. Heat the saucepan over medium heat, whisking constantly, until it begins to bubble. Cook one minute, continuing to whisk, then remove from heat and stir in the vanilla and butter. Press a piece of plastic wrap over the surface of the custard and cool to room temperature.
- To make the ganache, add the chocolate chips to a medium bowl. Heat the cream to boiling on the stove or in the microwave, and pour over the chocolate chips. Let sit five minutes, then stir until smooth. To assemble the cupcakes, cut a small circle in the center of the top of each cooled cupcake (I used a sharp knife, but you could also use an apple corer or melon baller). Add a spoonful of custard filling, then replace the top. Dip the top of the cupcake into the ganache, then let cool until set.