Why You’ll Love This Recipe
These cupcakes are the perfect combination of sweet and decadent flavors. The soft, moist vanilla cupcakes are made from scratch, filled with a luscious pastry cream that adds a rich and smooth element to each bite. Topping it off with a glossy, silky chocolate ganache makes these cupcakes a true showstopper. Whether served at a party or enjoyed as a personal treat, they’re sure to become a favorite with anyone who tries them.
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup whole milk (room temperature)
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- ¾ cup semisweet chocolate chips (or chopped chocolate)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Vanilla Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Pastry Cream Filling:
- In a medium saucepan, heat the milk and sugar over medium heat until it just begins to simmer. Do not let it boil.
- In a separate bowl, whisk the egg yolks and cornstarch together until smooth and pale.
- Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the egg mixture back into the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and coats the back of a spoon (about 3-5 minutes).
- Remove from heat and whisk in the butter and vanilla extract until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface of the cream to prevent a skin from forming), and refrigerate until fully chilled, about 2 hours.
For the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chocolate chips (or chopped chocolate). Let it sit for 2-3 minutes to melt.
- Stir until smooth and glossy. Let the ganache cool slightly before using it to top the cupcakes.
Assembling the Cupcakes:
- Once the cupcakes have cooled completely, use a small knife or cupcake corer to make a small hole in the center of each cupcake.
- Fill each hole with a generous amount of chilled pastry cream.
- Spoon or pipe the chocolate ganache over the top of each filled cupcake, allowing it to drizzle down the sides.
- Let the ganache set for a few minutes before serving.
Servings and timing
This recipe makes 12 cupcakes.
Total time: 3 hours
Prep time: 1 hour
Cook time: 20 minutes
Chill time: 2 hours (for the pastry cream)
Variations
- Fruit filling: Instead of pastry cream, fill the cupcakes with fruit preserves, jam, or fresh fruit for a fresh twist.
- Frosting option: If you prefer frosting over ganache, you can top the cupcakes with vanilla buttercream or cream cheese frosting.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Storage/Reheating
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. The chocolate ganache may become firmer in the fridge, so you can let the cupcakes sit at room temperature for a few minutes before serving.
FAQs
Can I make the pastry cream in advance?
Yes, the pastry cream can be made up to 2 days in advance. Just make sure to store it in an airtight container in the refrigerator.
Can I use boxed cake mix for the cupcakes?
While homemade cupcakes are recommended for the best flavor and texture, you can use a box cake mix if you’re short on time. Just follow the instructions on the box and proceed with the pastry cream and ganache.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the filling and ganache for up to 3 months. When ready to serve, thaw them at room temperature and fill with the pastry cream and top with ganache.
How do I prevent the ganache from melting?
If your cupcakes are too warm, the ganache may melt too much. Allow the cupcakes to cool completely before topping them with ganache.
Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate or dark chocolate depending on your preference, though semisweet chocolate is recommended for a balanced flavor.
What can I do if the ganache is too thick?
If your ganache is too thick, you can gently heat it with a little more heavy cream until it reaches your desired consistency.
Can I make mini cupcakes with this recipe?
Yes, you can make mini cupcakes by reducing the baking time. Bake them for about 10-12 minutes or until a toothpick inserted comes out clean.
Can I make the cupcakes without eggs?
You can make egg-free cupcakes by using egg substitutes, such as flax eggs or aquafaba, though the texture may vary.
Can I use whipped cream instead of ganache?
Yes, whipped cream is a great alternative to ganache for a lighter topping. Just pipe or spread it over the filled cupcakes.
How do I make sure my pastry cream is smooth?
Make sure to whisk the egg yolks and cornstarch mixture well, and gradually add the hot milk mixture to avoid curdling. Stir constantly while cooking the cream to ensure it thickens evenly.
Conclusion
These Vanilla Cupcakes with Pastry Cream Filling and Chocolate Ganache Topping are a perfect balance of flavor and texture. From the soft and airy vanilla cupcake to the rich, creamy filling and glossy ganache topping, they offer a delightful treat for any occasion. With a little time and love, you can create a beautiful and delicious dessert that’s sure to impress your guests!
Print
Boston Cream Pie Cupcakes
- Total Time: 3 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
These Vanilla Cupcakes with Pastry Cream Filling and Chocolate Ganache Topping are a delightful combination of light, fluffy cupcakes, rich pastry cream, and indulgent chocolate ganache. Perfect for any occasion, these cupcakes are a delicious treat that’s sure to impress. Made from scratch, they offer a perfect balance of flavors and textures, with a creamy filling and glossy ganache topping. Whether for a celebration or a personal indulgence, these cupcakes are guaranteed to be a crowd favorite!
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup whole milk (room temperature)
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- ¾ cup semisweet chocolate chips (or chopped chocolate)
Instructions
For the Vanilla Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Pastry Cream Filling:
- Heat the milk and sugar in a medium saucepan over medium heat until it just begins to simmer. Do not boil.
- Whisk the egg yolks and cornstarch together until smooth and pale in a separate bowl.
- Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the egg mixture back into the saucepan and cook over medium heat, whisking continuously until thickened and coating the back of a spoon (about 3-5 minutes).
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it onto the surface), and refrigerate for 2 hours.
For the Chocolate Ganache Topping:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat, add the chocolate chips, and let sit for 2-3 minutes.
- Stir until smooth and glossy, then let cool slightly before using to top the cupcakes.
Assembling the Cupcakes:
- Once the cupcakes have cooled completely, use a knife or cupcake corer to make a hole in the center of each cupcake.
- Fill each hole with chilled pastry cream.
- Spoon or pipe the chocolate ganache over the top, allowing it to drizzle down the sides.
- Let the ganache set before serving.
Notes
- For a fruitier twist, use fruit preserves or fresh fruit instead of pastry cream.
- Use frosting instead of ganache if preferred. Vanilla buttercream or cream cheese frosting are great alternatives.
- Make these cupcakes gluten-free by using a gluten-free flour blend.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
