How to Make Boston Cream Pie Cupcakes
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How to Make Boston Cream Pie Cupcakes? Boston cream pie is a decadent dessert that has been popular in the United States since it was invented. The Boston cream pie cupcake recipe is a variation of this classic cake, allowing you to bake your favorite treat without having to make several larger cakes.
Perfect for any occasion, these Boston Cream Pie Cupcakes are not only easy to make, but they are a delicious and decadent dessert that is perfect for satisfying your sweet tooth.
The perfect balance of cake, pastry cream, and chocolate ganache will leave you wanting more! This blog post will teach you how to create your own Boston cream pie cupcakes in four simple steps.
Is Boston Cream Pie really a cake?
Yes, it is usually a 2-layer yellow or sponge cake that is filled with thick vanilla custard and topped with a chocolate glaze or ganache. It is cut into wedges like a pie before it is devoured.
The History of Boston cream pie
Boston cream pie was invented in 1856 by a French Chef who was hired to run the kitchens for the opening of The Parker House Hotel. The hotel was famed for its Parker House rolls, and the new pastry chef wanted to honor this with a special recipe.
He took his inspiration from “chocolate cream pie,” which had been popular in France since at least 1839, according to Boston-based cookbook author Bill Corbett.
This version of chocolate cream pie was made by adding egg yolks to a custard that contained both chocolate and milk; once the eggs were incorporated into the mixture, it was poured onto a crust consisting of flour or cornstarch mixed with butter.
It’s unclear if he ever used French vanilla extract in his original recipe – but most modern recipes do call for it because it adds an extra layer of flavor. The first published recipe for a chocolate cream pie with an outer crust (instead of being served in ramekins) dates back to 1875, according to Corbett.
Needless to say, we are honoring that great historical treat with our own mini versions.
How do you store Boston Cream Pie Cupcakes?
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations?
Room Temperature. Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days.
BUT, you are using a custard-filled gem here and then topped with chocolate ganache so you should keep these in the fridge. Keep in mind that the longer you keep them, the soggier the insides will become as that custard will slowly make the yellow cake mushy.
Boston Cream Pie with Vanilla Pudding?
That is one way to speed up the process, but it is SOOO worth making the pastry cream from scratch, as our recipe does.
If you choose to use a boxed cake mix, look at our tips on how to dress up a boxed cake mix.
Boston Cream Pie Cupcakes with Cake Mix
You can use a boxed mix for your cupcake base or make them from scratch. We like our yellow cake recipe from scratch and used those. Either way, you need to make sure your cupcakes are totally cooled before going on to the next steps.
Best Ever Boston Cream Pie Cupcakes Ingredients:
Yellow cake mix recipe – you need yellow cupcake bases. You can either make them from scratch or with a boxed cake mix. Just make sure they are completely cooled before you move on to filling them and glazing them.
How to make Boston Cream Pie Cupcakes Pastry Cream:
- 2 egg yolks
- 6 tablespoons sugar
- 1 ½ teaspoons cornstarch
- 1 cup + 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon vanilla
Boston Cream Pie Cupcakes with Ganache.
Let’s face it – this adds a great layer to the flavor and is soooo much better than chocolate frosting.
What IS chocolate ganache?
Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.
Ingredients for our Chocolate Ganache:
- 12 oz semi sweet chocolate chips
- 2 tablespoons corn syrup
- ¾ cup + 2 tablespoons heavy whipping cream
Homemade Boston Cream Pie Cupcakes Preparation Instructions:
Bake cupcakes per recipe, cool completely
How to make your pastry cream:
Place egg yolks in a bowl, beat slightly, set aside
In a saucepan over medium-high heat stir or whisk together sugar, cornstarch, and milk until smooth – cook, stirring constantly, until thick and bubbly
Reduce to medium heat, simmer for 2 minutes then remove from heat
Add a little milk mixture to the egg yolks, whisk
Then add eggs to milk mixture in saucepan
Boil lightly for 2 minutes, remove from heat and add butter and vanilla, stirring until smooth – set aside to cool
Scoop out a small piece in the center of the cupcake and fill with pastry cream
How to Make Boston Cream Pie Cupcakes: Making the Ganache:
Place chocolate chips and corn syrup in a large heat proof bowl
In a saucepan over medium high heat bring the cream to a boil
Pour cream over chocolate chips and allow to sit for 3-5 minutes, then whisk, allow to cool
For smooth, flat cupcake frosting spoon ganache in the center of the filled cupcake and gently push out to the side
To pipe the ganache, let it cool in the refrigerator for 1-2 hours until firm then pipe onto filled cupcakes
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