BOSTON CREAM PIE CUPCAKES

by Sheryl

Prep Time: 35 minutes | Cook Time: 15 minutes | Total Time: 50 minutes | Yield: 12-14

Look at these pretty chocolate swirls and these light and soft cupcakes. I’ll tell you, they are dangerously delicious! Every bite is heaven! If you are looking for gifts or giveaways, these Cream Pie Cupcakes will work best.

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 tablespoons (78g) sugar
1 1/2 tbsp cornstarch
1 cup + 2 tablespoons (270ml) milk
1 tablespoon (14g) salted butter
1 teaspoon vanilla extract

CHOCOLATE GANACHE:

12 oz (338g) semi-sweet chocolate chips
2 tablespoons (30ml) light corn syrup
3/4 cup + 2 tablespoons (210ml) heavy whipping cream

HOW TO MAKE BOSTON CREAM PIE CUPCAKES

Step 1: Prepare the oven. Preheat it to 350 degrees F or 176 degrees C.

Step 2: Line with liners the cupcake pan.

Step 3: Add the butter and sugar in a large mixing bowl. Cream for about 3 to 4 minutes until light. Make sure to not skimp on the amount of creaming time.

Step 4: Stir in the sour cream and vanilla extract until incorporated.

Step 5: Stir in the egg whites in 2 batches, making sure to mix well every after each addition. To make sure that all the ingredients are well combined, scrape down the sides of the bowl as needed.

Step 6: In a separate bowl, combine the dry ingredients. And the milk and water in a small measuring cup.

Step 7: Mix well half of the dry ingredients into the batter. Then, add in the milk mixture and mix thoroughly. Mix in the rest of the dry ingredients until well combined.

Step 8: Add spoonfuls of the batter into the cupcake liners. Fill them about halfway. Place inside the preheated oven and bake for about 15 to 17 minutes or until a toothpick inserted in the middle of the cupcake comes out with few crumbs.

Step 9: When done, remove the cupcakes from the oven and cool for about 2 to 3 minutes before transferring onto a cooling rack to completely cool.

Step 10: Meanwhile, make the pastry cream by adding the egg yolks in a medium-sized bowl. Gently beat and set aside.

Step 11: In a large saucepan, add the sugar, cornstarch, and milk. Mix until smooth.

Step 12: Cook the sugar mixture over medium-high heat while continuously stirring until it starts to thicken and bubble.

Step 13: Adjust the heat to medium and simmer for about 2 minutes before removing the saucepan from the heat.

Step 14: Whisk in a little amount of the milk mixture into the egg yolks. Then, add in the egg mixture into the milk mixture. This will make sure that the egg yolks won’t be cooked.

Step 15: Put the pan back on the heat and lightly boil for 2 minutes while continuously stirring.

Step 16: Remove the pan from the heat before adding in the butter and vanilla extract. Stir well until smooth and allow to cool to room temperature.

Step 17: To make the chocolate ganache, add the chocolate chips and corn syrup in a large bowl.

Step 18: Then, bring the heavy cream to a boil and pour it over the chocolate chips. Let it sit for about 3 to 5 minutes before whisking until smooth.

Step 19: Put the chocolate ganache in the fridge for at least 1 to 2 hours until completely cool and firm.

Step 20: If everything is ready and cooled, cut out the centers of the cupcakes. Use a cupcake core for this or a knife works well, too.

Step 21: Split the pastry cream between each cupcake and stuff in the center.

Step 22: Top each cupcake with the chocolate ganache. If available, you can use an Ateco tip 844 (Wilton 2D or 1M)  to pipe roses on top of the cupcakes. To make the roses, start to pipe in the center, then, create a swirl moving outward. finish 2 to 3 rotations until the cupcake is completely covered, releasing the pressure and pulling away from the piping bag.

Step 23: Place the cupcakes in the fridge until ready to serve. Consume before the 4th day.

Nutrition Facts:

Amount Per Serving:  Calories 364 | Total Fat 18.8g 24% | Cholesterol 58.3mg 19% | Sodium 82.5mg 4% | Total Carbohydrate 46.2g 17% | Sugars 34.2g | Protein 5.6g 11% | Vitamin A13%

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