Description
Indulge in the delightful combination of fluffy yellow cupcakes filled with creamy pastry cream and topped with a rich chocolate glaze in these Boston Cream Pie Cupcakes. A fun twist on the classic dessert!
Ingredients
For the cupcakes:
1 box yellow cake mix (plus ingredients on box: usually eggs, oil, and water)
For the pastry cream:
1 1/2 cups whole milk, 1/4 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 3 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
For the chocolate glaze:
1/2 cup heavy cream, 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the cupcakes: Prepare the yellow cake mix according to package instructions and bake in a standard muffin tin lined with paper liners. Fill each cup about 2/3 full and bake at 350°F (175°C) for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the pastry cream: Whisk together milk, sugar, cornstarch, and salt in a medium saucepan over medium heat. In a separate bowl, whisk the egg yolks. Once the milk mixture is warm, slowly whisk a small amount into the egg yolks to temper them, then return the egg yolk mixture to the saucepan. Cook, whisking constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until chilled.
- Prepare the chocolate glaze: Heat the cream in a small saucepan until steaming but not boiling. Pour over the chocolate chips in a bowl and let sit for 1 minute, then stir until smooth.
- Assemble the cupcakes: Use a knife or cupcake corer to cut out the center of each cupcake. Fill the centers with chilled pastry cream, then replace a small portion of the cut-out cake on top. Spoon the chocolate glaze over each cupcake and let set slightly before serving.
Notes
- Pastry cream can be made a day in advance.
- Keep cupcakes refrigerated until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 23g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
