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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Cost $15, save $25

Source: Recommended by CookPal

  • 35 Min
  • 24 Servings
  • $15

INGREDIENTS

  • Pastry Cream Filling

    • 🥚 3 large egg yolks, at room temperature
    • 1/4 cup white sugar
    • 🧂 1/4 teaspoon salt
    • 1 pinch ground nutmeg
    • 2 tablespoons all-purpose flour
    • 1 cup half-and-half cream
    • 🧈 2 tablespoons unsalted butter
    • 1 1/2 teaspoons vanilla extract
    • 1/3 cup heavy whipping cream

  • Cupcake Base

    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 🧂 3/4 teaspoon salt
    • 3/4 cup half-and-half cream
    • 🧈 6 tablespoons unsalted butter
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 🥚 3 large egg whites, at room temperature
    • 🥚 2 large eggs
    • 1 1/2 cups white sugar

  • Chocolate Frosting

    • 10 ounces dark chocolate chips
    • 2 tablespoons light corn syrup
    • 3/4 cup heavy cream

STEPS

1

Prepare the pastry cream: Whisk together egg yolks, sugar, salt, nutmeg, and flour until combined.

2

Heat half-and-half cream until it begins to simmer. Slowly whisk into egg yolk mixture and return to saucepan to thicken.

3

Strain pastry cream, blend with butter and vanilla, then chill for 1-2 hours.

4

Whip heavy cream into stiff peaks and fold into chilled pastry cream.

5

Preheat oven to 325°F (160°C). Line cupcake tins with liners.

6

Sift flour, baking powder, and salt together. Simmer half-and-half, butter, vanilla, and almond extract.

7

Beat egg whites, eggs, and sugar; pour in heated half-and-half mixture. Mix in sifted dry ingredients.

8

Fill cupcake liners halfway and bake for 25-30 minutes. Let cool.

9

Core cupcakes, fill with pastry cream, and cap with removed top.

10

Microwave chocolate chips, corn syrup, and heavy cream to make frosting. Spread onto cupcakes.

NUTRIENTS

Per 1 serving

🔥

270

Calories

  • 4
    Protein
  • 31
    Carbs
  • 15
    Fats

💡 Chilling the pastry cream helps it set properly, making it easier to fill the cupcakes.Allow the frosting to cool to a spreadable consistency before applying it to the cupcakes.Refrigerate the cupcakes but bring them to room temperature before serving for the best flavor and texture.