Recipe: Perfect Boston Cream Pie Cupcakes

Delicious, fresh and tasty.

Boston Cream Pie Cupcakes. Boston Cream Pie Cupcakes with a moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping! Boston Cream Cupcakes are a combination of soft, fluffy sponge cake, filled with creamy vanilla pastry filling, and topped with a rich, decadent chocolate ganache. Needless to say, these Boston Cream Cupcakes are AMAZING.

Boston Cream Pie Cupcakes You know me and my preference for a large frosting to cake ratio in my. Boston Cream Pie Cupcakes Recipe & Video. This is my new favorite, Boston Cream Pie Cupcakes. You can have Boston Cream Pie Cupcakes using 10 ingredients and 17 steps. Here is how you cook it.

Ingredients of Boston Cream Pie Cupcakes

  1. You need 1 1/2 cup of all-purpose flour, more for tins.
  2. It's 1 1/2 tsp of baking powder.
  3. It's 1/2 tsp of salt.
  4. You need 1/2 cup of milk.
  5. Prepare 6 tbsp of butter.
  6. You need 3 large of eggs.
  7. You need 1 cup of sugar.
  8. Prepare 1 tsp of pure vanilla extract.
  9. You need 1 of vanilla cream.
  10. You need 1 of chocolate-ganache glaze.

I think they're an excellent rendition of the famous Boston Cream Pie with their shiny dark chocolate glaze spilling over the tops of sweet vanilla flavored cupcakes that are. And cupcake form means you can cut out the middle man and eat it with your hands. These cupcakes are entirely, and perhaps gratuitously, luxurious. Let's take a moment to appreciate the beautiful trifecta that is Boston Cream Pie.

Boston Cream Pie Cupcakes instructions

  1. preheat oven to 350°F..
  2. butter and flour standard muffin tins.
  3. whisk together flour, baking powder, and salt in small bowl..
  4. warm milk and butter in sauce pan over low heat..
  5. beat eggs and sugar with a mixer on high speed until thick and pale, ab five minutes..
  6. beat in dry ingredients..
  7. bring milk and butter to a boil..
  8. with mixer on low speed, add milk mixture to batter, beat until smooth..
  9. add vanilla..
  10. divide batter among muffin cups, filling each halfway..
  11. bake cupcakes until light gold, ab 15 minutes..
  12. let cool in tins for 10 minutes, then transfer to wire racks; let cool..
  13. using aerated knife, cut each in half horizontally..
  14. spread 1 teaspoon vanilla cream on each cupcake bottom..
  15. sandwich win top..
  16. spoon chocolate-ganache glaze over each..
  17. serve immediately..

You get buttery cake (check!), soft vanilla pastry cream (check. Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this Spoon over cupcakes. Store in an airtight container in the refrigerator. I just made these for my dad for Father's Day because his favorite dessert is Boston Cream Pie. Boston cream pie in cupcake form!