Boston Cream Pie Cupcakes Recipe – Creamy, Chocolatey, and Irresistible

Boston Cream Pie Cupcakes Recipe – Creamy, Chocolatey, and Irresistible
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Baking Cupcakes

A Tempting Discovery: Boston Cream Pie Cupcakes

I remember the first time I came across the idea of Boston Cream Pie Cupcakes. They looked so appealing, with their glossy chocolate tops and the promise of a creamy filling hidden inside. I was immediately intrigued, but also a bit intimidated. How could something so intricate be manageable in my kitchen? The idea of transforming the classic Boston Cream Pie into a portable, handheld dessert seemed like a challenge I couldn’t resist. I decided to give it a try, and to my surprise, not only was it doable, but the results were absolutely delicious. These cupcakes quickly became a favorite, a perfect treat for special occasions or whenever I wanted to impress guests with a little something extra. The process of making them, from the fluffy vanilla cake to the rich pastry cream and smooth chocolate ganache, turned out to be a fun and rewarding experience that I now love to share.

Did You Know?

Boston Cream Pie, despite its name, is actually a cake. Created in 1856 by French chef Sanzian at Boston’s Parker House Hotel, it consists of two layers of sponge cake filled with vanilla custard and topped with a chocolate glaze. This dessert was so popular that it was named the official dessert of Massachusetts in 1996. Transforming this classic dessert into cupcake form not only makes it easier to serve but also adds a modern twist to the traditional treat. The combination of soft vanilla cake, creamy filling, and chocolate ganache makes these cupcakes irresistible.

Yield: 12-14 cupcakes

Ingredients:

Vanilla Cupcakes:

  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup 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
  • 1/4 tsp salt
  • 6 tbsp milk, room temperature
  • 2 tbsp water, room temperature

Pastry Cream Filling:

  • 2 egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp milk
  • 1 tbsp salted butter
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 12 oz semi-sweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup + 2 tbsp heavy whipping cream

Instructions:

Preheat Oven:

Personal Tip: Start with room-temperature ingredients to ensure your cupcakes rise evenly and have a tender crumb.

  1. Preheat to 350°F (176°C) and prepare a cupcake pan with liners.

Make Cupcakes:

Personal Tip: Creaming the butter and sugar well will help create a light and fluffy cupcake.

  1. Cream together butter and sugar until light and fluffy.
  2. Add sour cream and vanilla, then mix in egg whites.
  3. Combine dry ingredients and alternate adding the dry mix and milk/water to the batter. Fill liners and bake for 15-20 minutes. Cool completely.

Pastry Cream:

Personal Tip: Stir the pastry cream constantly while cooking to prevent it from curdling and ensure a smooth texture.

  1. Whisk egg yolks, sugar, and cornstarch.
  2. Heat milk until simmering, then slowly whisk into egg mixture.
  3. Return to heat and thicken. Add butter and vanilla. Cool completely.

Ganache:

Personal Tip: Let the ganache cool slightly before topping the cupcakes to achieve a perfect, glossy finish.

  1. Melt chocolate chips, corn syrup, and cream together. Cool slightly.

Assemble:

Personal Tip: Use a small knife or apple corer to neatly hollow out the center of each cupcake for filling.

  1. Cut a hole in each cupcake and fill with pastry cream. Top with the cut-out piece and spread ganache over each cupcake.

Nutritional Information (Per Serving):

Calories: 360, Protein: 5g, Carbohydrates: 40g, Sugars: 26g, Total Fat: 20g, Saturated Fat: 10g, Sodium: 142mg, Fiber: 1g

Kitchen Tips, Great Ideas, How to Save Money

  1. Ingredient Substitutions: For a budget-friendly option, use store-brand ingredients. You can also substitute heavy cream with milk and a bit of butter for the ganache.
  2. Pastry Cream: Make the pastry cream a day ahead to save time on the baking day. Store it in the refrigerator with plastic wrap directly on the surface to prevent a skin from forming.
  3. Chocolate Ganache: Using high-quality chocolate makes a big difference. If you have leftover ganache, it can be stored in the refrigerator and reheated for future use.
  4. Cupcake Storage: Store assembled cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor.
  5. Cream Filling: To ensure a smooth pastry cream, strain it through a fine-mesh sieve before cooling.
  6. Filling Cupcakes: Use a piping bag to fill the cupcakes neatly. If you don’t have a piping bag, a plastic zip-top bag with the corner cut off works as well.
  7. Economical Baking: Buy ingredients in bulk, such as flour and sugar, to save money. Store them properly to ensure freshness.
  8. Creative Decoration: For an elegant presentation, pipe decorative swirls of ganache on top of each cupcake.
  9. Flavor Variations: Experiment with different extracts in the pastry cream, like almond or coffee, for unique flavors.
  10. Making Ahead: The components of these cupcakes can be prepared in stages to fit into a busy schedule. Bake the cupcakes and make the pastry cream and ganache on different days, then assemble when ready to serve.

Let's Learn About Sour Cream

Sour cream is a versatile dairy product known for its creamy texture and tangy flavor, commonly used in both cooking and as a topping. It is made by fermenting regular cream with specific types of lactic acid bacteria, which thickens the cream and imparts its characteristic sour taste.

Varieties of Sour Cream

  • Regular Sour Cream: Contains about 18-20% fat, offering rich flavor and smooth texture.
  • Light Sour Cream: Lower in fat, typically around 10%, making it a lighter option while still providing some creaminess.
  • Fat-Free Sour Cream: Contains less than 0.5% fat, suitable for those seeking to reduce fat intake.
  • Organic Sour Cream: Made from cream sourced from organically raised cows, free from synthetic hormones and pesticides.
  • Non-Dairy Sour Cream: Plant-based alternatives made from ingredients like soy, coconut, or cashews, catering to vegans and those with dairy sensitivities.

Are They All the Same?

Not all sour creams are created equal. Differences arise in fat content, presence of additives, and whether they are organic or conventional. Regular sour cream tends to have a richer flavor, while light and fat-free versions may have a slightly tangier taste due to the higher proportion of fermenting bacteria used to compensate for lower fat.

What to Watch For

  • Ingredients List: Look for minimal ingredients—cream and live cultures are ideal. Avoid products with artificial thickeners, stabilizers, or preservatives.
  • Fat Content: Choose based on your dietary needs. Higher fat versions offer more flavor, while lower fat options are better for calorie-conscious diets.
  • Organic Certification: If avoiding synthetic additives and supporting sustainable farming is important to you, opt for organic sour cream.
  • Expiration Date: Ensure freshness by checking the expiration date, as sour cream can spoil if not stored properly.

Choosing the right sour cream enhances both the taste and nutritional value of your dishes. Whether you prefer traditional dairy or plant-based alternatives, understanding the varieties and what to look for can help you make healthier and more flavorful choices in the kitchen.