Description
Delectable boston cream pie cupcakes combine classic American dessert flavors in a handheld treat. Creamy custard filling and silky chocolate ganache make this dessert a crowd-pleasing indulgence you cannot resist.
Ingredients
Scale
- 3 large egg whites, room temperature
- 6 tablespoons (84g) unsalted butter, room temperature
- 6 tablespoons (86g) sour cream, room temperature
- ¾ cup (155g) sugar
- 1 ¼ cups (163g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 6 tablespoons (90ml) milk, room temperature
- 2 tablespoons (30ml) water, room temperature
- 2 teaspoons (10ml) vanilla extract
- ¼ teaspoon salt
- 2 egg yolks
- 6 tablespoons (78g) sugar
- 1 ½ tablespoons cornstarch
- 1 cup + 2 tablespoons (270ml) milk
- 1 tablespoon (14g) salted butter
- 1 teaspoon vanilla extract
- 12 ounces (338g) semi-sweet chocolate chips
- ¾ cup + 2 tablespoons (210ml) heavy whipping cream
- 2 tablespoons (30ml) light corn syrup
Instructions
- Preparation: Preheat oven to 350°F and line cupcake tray with paper liners, ensuring uniform spacing.
- Creaming: Whip butter and sugar until light and fluffy, creating a smooth, aerated foundation for the cupcakes.
- Liquid Integration: Blend sour cream, vanilla extract, and egg whites into the butter mixture, maintaining a delicate texture.
- Dry Ingredient Fusion: Sift together dry ingredients in a separate bowl, eliminating potential lumps and ensuring even distribution.
- Batter Development: Gently fold dry ingredients and milk-water mixture into the butter base, creating a uniform, silky batter.
- Baking Process: Fill cupcake liners halfway and bake until golden brown, testing doneness with a clean toothpick insertion.
- Pastry Cream Construction: Whisk egg yolks, then create a custard by combining sugar, cornstarch, and milk, carefully tempering and cooking until thickened.
- Cream Refinement: Incorporate butter and vanilla extract into the cooled pastry cream, achieving a smooth, rich consistency.
- Ganache Creation: Heat cream to boiling, pour over chocolate and corn syrup, whisking until achieving a glossy, velvety texture.
- Cupcake Assembly: Core cooled cupcakes, pipe pastry cream into centers, and generously coat with chilled ganache.
- Finishing Touches: Optionally garnish with chocolate shavings or decorative piping, then refrigerate to set and enhance flavor profile.
Notes
- Prevent Lumpy Batter: Sift dry ingredients thoroughly and mix gently to ensure a smooth, lump-free cupcake base.
- Master Egg White Technique: Fold egg whites carefully to maintain a light, airy texture without deflating the batter.
- Perfect Pastry Cream: Continuously stir while cooking to prevent scorching and achieve a silky, pudding-like consistency.
- Ganache Glossy Finish: Allow chocolate and hot cream to rest briefly before whisking to create a smooth, shiny coating.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg