Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 12-14 Cupcakes
Wonderful cupcakes with moist vanilla cake, pastry cream filling, and an impressive chocolate ganache topping. The combination of flavour and texture of these delicious and reasonably light cupcakes are to die for!
Ingredients
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VANILLA CUPCAKES:
6 tablespoons (84 grams), unsalted butter, room temperature (I use Challenge Butter)
3/4 c. (155 grams) sugar
6 tablespoons (86 grams) sour cream, room temperature
2 teaspoon (10ml) vanilla extract
3 large Egg whites, room temperature
1 1/4 c. (163 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
¼ teaspoon salt
6 tablespoons (90ml) milk, room temperature
2 tablespoons (30ml) water, room temperature
PASTRY CREAM FILLING:
2 Egg yolks
6 tablespoons (78 grams) sugar
1 1/2 tablespoons cornstarch
1 c. + 2 tablespoons (270ml) milk
1 tablespoon (14 grams) salted butter
1 teaspoon vanilla extract
CHOCOLATE GANACHE:
12 ounces (338 grams) semi-sweet chocolate chips
2 tablespoons (30ml) light corn syrup
3/4 c. + 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 175 degrees C and with cupcake liners, line a cupcake pan.
Step 2: Cream the butter and sugar in a large mixing bowl for about 3 to 4 minutes until light and fluffy.
Step 3: Stir in the sour cream and vanilla extract until incorporated.
Step 4: In two batches, add the egg whites. Mix well every after each addition until combined, scraping down the sides of the bowl as needed.
Step 5: In a different bowl, mix the dye ingredient. And in a small measuring cup, whisk the milk and butter.
Step 6: To the batter, add half of the dry ingredients, mixing until well incorporated. Add in the milk mixture and mix well.
Step 7: Pour the batter into each cupcake liner and fill it to about halfway through. Place in the preheated oven and bake for about 15 to 17 minutes. Then, do a toothpick test.
Step 8: Take the cupcakes out of the oven and let them cool for at least 2 to 3 minutes before removing them to a cooling rack to cool completely.
Step 9: In the meantime, ready the pastry cream. In a medium-sized bowl, gently beat the egg yolks. Set aside.
Step 10: To a large saucepan, add the sugar, cornstarch, and milk and stir until smooth.
Step 11: Cook the mixture over medium-high heat while stirring continuously until it starts to thicken and bubble.
Step 12: Adjust the heat to medium and simmer for about 2 minutes before removing it from heat.
Step 13: To the egg yolks, whisk a little of the milk mixture before adding the entire egg mixture to the milk mixture
Step 14: Bring the mixture to a light boil for about 2 minutes, stirring continuously.
Step 15: Take the pan out of the heat. Add in the butter and vanilla extract, then stir until smooth. Let the mixture cool to room temperature.
Step 16: Meanwhile, in a large bowl, add the chocolate chips and corn syrup to make the ganache. Pour the heavy cream over the chocolate chips after boiling and allow to sit for at least 3 to 5 minutes before whisking until smooth. Then, place in the fridge for an hour or two to cool and firm.
Step 17: Using a knife or cupcake corer, cut out the centers of the cupcakes. Fill the centres evenly with the pastry cream and top each with the chocolate ganache.
Step 18: Pipe the rose on top beginning in the centre, creating a swirl moving forward. So a cupcake if covered, complete 2 to 3 rotations before releasing the pressure and pulling the piping bag away.
Step 19: Place the cupcakes in the fridge until ready to serve. They are best to consume for up to 2 to 3 days.
Nutrition Facts:
Serving Size: 1 Cupcake, Serves: 14
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 A 13% | Vitamin C 0%
Ingredients
- VANILLA CUPCAKES:
- 6 tablespoons (84 grams), unsalted butter, room temperature (I use Challenge Butter)
- 3/4 c. (155 grams) sugar
- 6 tablespoons (86 grams) sour cream, room temperature
- 2 teaspoon (10ml) vanilla extract
- 3 large Egg whites, room temperature
- 1 1/4 c. (163 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- ¼ teaspoon salt
- 6 tablespoons (90ml) milk, room temperature
- 2 tablespoons (30ml) water, room temperature
- PASTRY CREAM FILLING:
- 2 Egg yolks
- 6 tablespoons (78 grams) sugar
- 1 1/2 tablespoons cornstarch
- 1 c. + 2 tablespoons (270ml) milk
- 1 tablespoon (14 grams) salted butter
- 1 teaspoon vanilla extract
- CHOCOLATE GANACHE:
- 12 ounces (338 grams) semi-sweet chocolate chips
- 2 tablespoons (30ml) light corn syrup
- 3/4 c. + 2 tablespoons (210ml) heavy whipping cream
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C and with cupcake liners, line a cupcake pan.
Step 2: Cream the butter and sugar in a large mixing bowl for about 3 to 4 minutes until light and fluffy.
Step 3: Stir in the sour cream and vanilla extract until incorporated.
Step 4: In two batches, add the egg whites. Mix well every after each addition until combined, scraping down the sides of the bowl as needed.
Step 5: In a different bowl, mix the dye ingredient. And in a small measuring cup, whisk the milk and butter.
Step 6: To the batter, add half of the dry ingredients, mixing until well incorporated. Add in the milk mixture and mix well.
Step 7: Pour the batter into each cupcake liner and fill it to about halfway through. Place in the preheated oven and bake for about 15 to 17 minutes. Then, do a toothpick test.
Step 8: Take the cupcakes out of the oven and let them cool for at least 2 to 3 minutes before removing them to a cooling rack to cool completely.
Step 9: In the meantime, ready the pastry cream. In a medium-sized bowl, gently beat the egg yolks. Set aside.
Step 10: To a large saucepan, add the sugar, cornstarch, and milk and stir until smooth.
Step 11: Cook the mixture over medium-high heat while stirring continuously until it starts to thicken and bubble.
Step 12: Adjust the heat to medium and simmer for about 2 minutes before removing it from heat.
Step 13: To the egg yolks, whisk a little of the milk mixture before adding the entire egg mixture to the milk mixture
Step 14: Bring the mixture to a light boil for about 2 minutes, stirring continuously.
Step 15: Take the pan out of the heat. Add in the butter and vanilla extract, then stir until smooth. Let the mixture cool to room temperature.
Step 16: Meanwhile, in a large bowl, add the chocolate chips and corn syrup to make the ganache. Pour the heavy cream over the chocolate chips after boiling and allow to sit for at least 3 to 5 minutes before whisking until smooth. Then, place in the fridge for an hour or two to cool and firm.
Step 17: Using a knife or cupcake corer, cut out the centers of the cupcakes. Fill the centres evenly with the pastry cream and top each with the chocolate ganache.
Step 18: Pipe the rose on top beginning in the centre, creating a swirl moving forward. So a cupcake if covered, complete 2 to 3 rotations before releasing the pressure and pulling the piping bag away.
Step 19: Place the cupcakes in the fridge until ready to serve. They are best to consume for up to 2 to 3 days.
