Isn’t Boston Cream Pie great? If you’re a fan, you’ll love these cupcakes. Take a bite of these ganache-topped, yellow cupcakes and you’ll find that they are packed with cream filling. And there’s just nothing wrong with that!
Boston Cream Pie Cupcake Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: 24 cupcakes
Ingredients
Cupcake
Box of yellow cake mix, baked according to package directions (mine called for 1/3 cup oil, 3 eggs, and 1 cup of water) **or use your favorite yellow cupcake recipe
Pastry Cream Filling
2 cups whole milk
4 egg yolks
1/3 cup sugar
Pinch of salt
1/4 cup cornstarch
2 tablespoons butter
1 teaspoon vanilla
Chocolate Ganache Topping
1/2 cup heavy cream
4 tablespoons butter
6 oz. semi-sweet chocolate
Directions
Cupcakes
Make cupcakes according to package directions. Allow the cupcakes to cool completely.
Pastry Cream Filling
Heat milk in a saucepan until it begins to simmer. While the milk is heating, whisk the egg yolks, sugar, and salt in a bowl. Whisk in the cornstarch and continue whisking until thick and yellow. When the milk has come to a simmer, slowly (and I mean sloooooowly, to prevent the eggs from scrambling) drizzle the milk into the egg yolk mixture. Pour the mixture into the saucepan and heat, whisking constantly, until thick and glossy. This will take a couple minutes and it is very important that you whisk the entire time.
Remove from heat and stir in the butter and vanilla. Stir until the butter is melted. Pour the mixture into a clean bowl and place plastic wrap directly on top of the cream to cover. Refrigerate for at least 2 hours (up to 24 hours).
Ganache Topping
Place a bowl on top of a saucepan of boiling water. To the bowl, add all of the ganache ingredients. Stir occasionally until completely melted and smooth. (I made the ganache topping immediately before assembling the cupcakes.)
To assemble the Cupcakes
Place pastry cream in a pastry bag fitted with a round tip. Using the tip, gently press into the cooled cupcakes and squeeze in some filling. Do this slowly at first to gauge how much pastry cream is needed to fill each cupcake (the cupcake will start to split if there is too much cream in it). Continue until all of the cupcakes are filled. Now dunk the top of each cupcake in the ganache. Allow the ganache topping to set up a bit before serving. Store leftover cupcakes in refrigerator. Enjoy!
Mix cake batter and scoop into a lined cupcake pan.
Bake according to package directions and allow to cool completely.
Bring milk to a gentle simmer. Watch the pan to prevent scorching the milk.
Add egg yolks, salt, & sugar to a bowl. Whisk until combined.
Add the cornstarch.
Whisk until thick and yellow.
Slowly drizzle in the heated milk.
Whisk together.
Pour back in pan over medium heat, whisking constantly until the mixture is thick and glossy, about 2 minutes.
Remove from heat and stir in butter and vanilla.
Place in a bowl and cover directly with plastic wrap. Refrigerate for at least 2 hours.
When the cupcakes are cool and the pastry cream is chilled, put pastry cream in a pastry bag.
Poke the top of the cupcake with the pastry tip and fill cupcake.
Place ganache ingredients in a double boiler over boiling water.
Heat and stir until smooth.
Dunk the tops of the filled cupcakes in the ganache.
Allow the ganache to set up for 10-15 minutes before serving.
