Boston Cream Pie Cupcakes

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These Boston cream pie cupcakes feature soft and buttery white cupcakes filled with vanilla pastry cream and topped with rich chocolate ganache.

Prep Time 40

Cook Time 25

Total Time 1 5

Servings cupcakes

Calories 307kcal

Preheat oven to 350F and line a 12-cup muffin tin with paper wrappers. Set aside.
Place egg whites in a large bowl and beat to soft peaks with an electric mixer (or a stand mixer fitted with whip attachment). Set aside.
Place butter and sugar in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until smooth and creamy. Add vanilla and beat until combined.
In a medium bowl, combine flour, cornstarch, baking powder, and salt. Working in increments, fold 1/3 flour mixture and 1/3 of milk into butter-sugar mixture until smooth and repeat 2 more times until all flour and milk has been added.
Add whipped egg whites to batter and very gently fold until batter is just combined.
Fill muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.

Place egg yolk and cornstarch-water mixture in a small bowl and lightly beat until smooth. Set aside.
Combine sugar and milk in a medium saucepan and heat over medium heat until steaming. Slowly drizzle in 1/2 cup warm milk mixture into egg yolk mixture, beating constantly until smooth.
Add egg yolk mixture to saucepan and cook over medium heat, whisking occasionally until bubbly and thickened.
Remove pudding from heat and whisk in butter and vanilla. Pour pudding into a bowl, press plastic wrap directly to surface of pudding, and chill 1 hour.
Carve a small circle out of the top of each cooled cupcake using a paring knife and set aside. Hollow out a little bit of the cupcake interior, pipe cooled pastry cream into center and replace circle top for each cupcake.

Place chopped chocolate in a large bowl. Pour heavy cream into a small saucepan and heat over medium heat until steaming. Pour heavy cream over chocolate and whisk until chocolate is melted and evenly incorporated into cream. Whisk in vanilla and salt.
Allow ganache to cool 20 minutes then spoon a little over each cupcake. Allow to set for 10 minutes before serving cupcakes.

Storing Instructions

Store cupcakes in refrigerator up to 4 days.