These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.
Ingredients
VANILLA 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
PASTRY CREAM FILLING
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
CHOCOLATE GANACHE
12 oz (338g) semi sweet chocolate chips
2 tbsp (30ml) light corn syrup
3/4 cup + 2 tbsp (210ml) heavy whipping cream
Instructions
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