Name: Delightful Boston Cream Pie Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 large egg yolks, at room temperature; 1/4 cup white sugar; 1/4 teaspoon salt; Pinch of 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 very cold heavy whipping cream; 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; 10 ounces dark chocolate chips; 2 tablespoons light corn syrup; 3/4 cup heavy cream

Description

Delicious cupcakes filled with pastry cream and topped with a smooth chocolate ganache, offering a delightful twist on the classic Boston Cream Pie.

Ingredients

Scale

3 large egg yolks, at room temperature
1/4 cup white sugar
1/4 teaspoon salt
Pinch of 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 very cold heavy whipping cream
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
10 ounces dark chocolate chips
2 tablespoons light corn syrup
3/4 cup heavy cream

Instructions

Prepare the pastry cream: In a bowl, whisk together egg yolks, sugar, salt, and nutmeg. Mix in flour. Heat half-and-half until it simmers, then gradually whisk into the yolk mixture. Return to heat and cook until thick. Off heat, add butter and vanilla. Strain, cover, and chill. Whip heavy cream to stiff peaks and fold into chilled pastry cream.
Make the cupcakes: Preheat oven to 325°F (162°C). Sift together flour, baking powder, and salt. Heat half-and-half, butter, vanilla, and almond extract until simmering. Beat egg whites, eggs, and sugar until light. Gradually add the heated mixture and dry ingredients, alternating between them. Fill cupcake liners and bake for 25-30 minutes. Let cool.
Core and fill cupcakes: Once cooled, core each cupcake and fill with pastry cream, replacing the top part of the core afterward.
Prepare the frosting: Melt chocolate chips, corn syrup, and cream, stirring until smooth. Cool to thicken.
Frost cupcakes: Spread or pipe frosting over the filled cupcakes. Store in the refrigerator and bring to room temperature before serving for the best flavor and texture.

Notes

For best results, ensure eggs and heavy cream are at room temperature. Sift flour before measuring for a lighter texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: Boston Cream Pie, Cupcakes, Dessert, Chocolate, Pastry Cream