Boston Cream Pie Cupcakes - Chef Fun Kitchen

Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes ar to die for! dampish vanilla cake, pastry cream filling and a stunning chocolate ganache topping build this one tasty cake you’ll undoubtedly wish to sink your teeth into.

I had no plan what I did at the time and it’s been farewell that I don’t even bear in mind what instruction I wont to recall and figure it out, however I bear in mind curious however within the word the pastry cream would thicken enough to carry up between cake layers. Ultimately the cream was a lot of too skinny and by the time the cake created it’s thanks to work, it had been essentially 2 layers of cake that wont to have pastry cream between them, however was currently during a puddle round the bottom. Major fail.

Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes

I notice pastry cream to be a lot of less discouraging of late. I currently apprehend that amylum and also the egg yolks ar what truly thickens the cream and I’ve created pastry cream additional times than I will count. It’s truly pretty straightforward to form and quite delicious.

The cake is flat-top with the foremost delicious chocolate ganache. it's a bit syrup additional to that to stay the ganache wanting shiny and contemporary. Once the ganache is created, it’s set within the electric refrigerator to urge firm, then may be piped onto the cupcakes. even if roses aren’t super manly – and these were technically for a bloke – i made a decision to travel with the roses on prime for these cupcakes. they're with great care pretty!

Boston Cream Pie Cupcakes


  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature


  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract


  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream


  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  20. Divide the pastry cream between the cupcakes and fill in the centers.
  21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

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