If you want to make something delicious to enjoy with your family, here is the Boston Cream Pie Cupcakes Recipe to make at home quickly.
Boston Cream Pie Cupcakes are a delightful twist on the classic Boston cream pie, turning the beloved dessert into convenient, single-serving treats. These cupcakes feature moist vanilla cake, creamy custard filling, and a rich chocolate glaze, combining to create an irresistible indulgence. Follow this detailed recipe to make these delicious cupcakes from scratch.
Boston Cream Pie Cupcakes Recipe Ingredients
Cupcake Batter
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 1/2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Whole milk | 1/2 cup |
| Vanilla extract | 2 tsp |
| Large eggs | 2 |
Custard Filling
| Ingredient | Quantity |
|---|---|
| Whole milk | 1 cup |
| Granulated sugar | 1/3 cup |
| Cornstarch | 3 tbsp |
| Egg yolks | 2 |
| Unsalted butter | 1 tbsp |
| Vanilla extract | 1 tsp |
Chocolate Glaze
| Ingredient | Quantity |
|---|---|
| Semisweet chocolate chips | 1 cup |
| Heavy cream | 1/2 cup |
| Unsalted butter | 2 tbsp |
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Boston Cream Pie Cupcakes Recipe Instructions
Step 1: Prepare the Custard Filling
1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
2. Mix Dry Ingredients: Whisk together the sugar and cornstarch in a separate bowl.
3. Blend with Egg Yolks: In another bowl, beat the egg yolks until smooth. Gradually add the sugar mixture, whisking continuously.
4. Combine and Cook: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
5. Finish the Custard: Remove from heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
Step 2: Make the Cupcakes
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine and Mix: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
6. Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Step 3: Fill the Cupcakes
1. Core the Cupcakes: Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers of each cupcake, creating a small hole for the custard.
2. Fill with Custard: Spoon the chilled custard into a piping bag fitted with a round tip. Pipe the custard into the center of each cupcake, filling it completely.
Step 4: Prepare the Chocolate Glaze
1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Melt Chocolate: Place the chocolate chips and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
3. Mix Until Smooth: Stir the mixture until smooth and glossy. Let the glaze cool slightly before using.
Step 5: Glaze the Cupcakes
1. Dip the Cupcakes: Dip the tops of each filled cupcake into the chocolate glaze, allowing any excess to drip off.
2. Set the Glaze: Place the glazed cupcakes on a wire rack to set. For a firmer glaze, you can refrigerate the cupcakes for about 15 minutes.
Boston Cream Pie Cupcakes Recipe Serving and Storing
- Serve: Enjoy your Boston Cream Pie Cupcakes fresh. They are perfect for parties, special occasions, or as a delightful treat.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Tips and Variations
- Flavor Boost: For an extra burst of flavor, add a tablespoon of instant espresso powder to the cupcake batter.
- Alternative Fillings: Try different fillings like raspberry jam or lemon curd for a unique twist.
- Decoration Ideas: Garnish with sprinkles, chocolate shavings, or a drizzle of caramel sauce for added appeal.
Boston Cream Pie Cupcakes Recipe Video
Watch Boston Cream Pie Cupcakes Recipe Video
Frequently Asked Questions
Can I make these cupcakes in advance?
Yes, you can make the components in advance. Bake the cupcakes and prepare the custard filling the day before. Store the cupcakes at room temperature in an airtight container and refrigerate the custard. Assemble and glaze the cupcakes the day you plan to serve them.
What type of chocolate is best for the glaze?
Semisweet chocolate chips work well for the glaze, but you can also use bittersweet or dark chocolate if you prefer a richer flavor. Avoid using milk chocolate as it might be too sweet.
How can I prevent the custard from curdling?
To prevent curdling, make sure to gradually add the hot milk to the egg yolk mixture while whisking continuously. This tempers the eggs and helps to avoid scrambling them.
Can I freeze Boston Cream Pie Cupcakes?
It is not recommended to freeze these cupcakes as the custard filling may not retain its texture after thawing. It’s best to enjoy them fresh.
Are there any alternatives for heavy cream in the glaze?
If you don’t have heavy cream, you can use half-and-half or whole milk, though the glaze will be less rich and thick.
Conclusion
Enjoy baking and indulging in these delightful Boston Cream Pie Cupcakes by using this recipe, a perfect blend of classic flavors in a convenient cupcake form!
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Rating: 5/5
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