Boston Cream Pie Cupcakes Recipe

Ingredients

Original recipe (1X) yields 24 servings

Pastry Cream Filling:

• 3 large egg yolks, at room temperature
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 1 pinch 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

Cupcakes:

• 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

Frosting:

• 10 ounces dark chocolate chips (such as Ghirardelli 60% Cacao Baking Chips)
• 2 tablespoons light corn syrup
• 3/4 cup heavy cream

Directions:

Step 1: Prepare the pastry cream. In a medium bowl, whisk together egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and a pinch of nutmeg until smooth. Add the flour and mix until fully incorporated.

Step 2: Place 1 cup of half-and-half in a medium saucepan over medium-low heat, allowing it to simmer gently for about 5 minutes, then remove from heat.

Step 3: While whisking constantly, carefully pour the hot half-and-half into the egg yolk mixture, a little at a time. Continue whisking until fully combined.

Step 4: Return the mixture to the saucepan and place it back over medium-low heat. Stir constantly for 2 to 3 minutes until the mixture thickens. Remove from heat and add 1 tablespoon of butter. Stir until melted and fully incorporated.

Step 5: Add the remaining tablespoon of butter and 1 1/2 teaspoons of vanilla extract, mixing until smooth.

Step 6: Place a fine mesh strainer over a clean bowl and pour the pastry cream through it, using a spatula to press the mixture and remove any lumps. Cover with plastic wrap, ensuring the wrap is in direct contact with the surface of the cream, and refrigerate for 1 to 2 hours until chilled.

Step 7: Whip the cold heavy cream in a bowl until stiff peaks form. Fold the whipped cream gently into the chilled pastry cream, combining thoroughly. Keep chilled until ready to use.

Step 8: Preheat your oven to 325F (162C). Line two 12-cup cupcake pans with liners.

Step 9: In a large bowl, sift together 1 1/2 cups of flour, baking powder, and 3/4 teaspoon of salt. Set aside.

Step 10: In a small saucepan, bring 3/4 cup of half-and-half, 6 tablespoons of butter, 1 1/2 teaspoons of vanilla extract, and 1/4 teaspoon of almond extract to a simmer over medium-low heat. Turn off the heat and keep warm.

Step 11: In a large mixing bowl, beat the egg whites, whole eggs, and 1 1/2 cups of sugar for 5 to 7 minutes until light and airy. Gradually pour the warm half-and-half mixture into the egg mixture while mixing on low speed until fully combined.

Step 12: Add half of the sifted dry ingredients to the egg mixture and mix until just combined. Add the remaining dry ingredients and mix until just combined, ensuring there are minimal lumps. The batter will be thin.

Step 13: Quickly divide the batter evenly between the cupcake liners, filling each about halfway. Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 14: Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 15: Once the cupcakes are cooled, use a cupcake corer or a paring knife to remove the centers, making sure not to cut all the way through. Keep the tops to use as "caps" for the filling, trimming as needed.

Step 16: Fill a piping bag with the prepared pastry cream and pipe the filling into each cored cupcake. Place the cupcake caps back over the filling.

Step 17: For the frosting, place the chocolate chips, corn syrup, and heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth, about 1 1/2 to 2 minutes.

Step 18: Allow the frosting to cool for 5 to 10 minutes until it thickens to a spreadable consistency. Frost each filled cupcake with the chocolate frosting.

Step 19: Store the cupcakes in the refrigerator until ready to serve. Bring them back to room temperature before serving, as the chocolate frosting will harden in the fridge and is best served at room temperature.

Nutrition Facts (per serving)