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Boston Cream Pie Cupcakes

Indulge in these heart-healthy, gluten-free Boston Cream Pie Cupcakes, filled with rich pastry cream and topped with silky chocolate ganache.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 6 tbsp unsalted butter, room temperature Adds richness; opt for Challenge Butter for best flavor.
  • 3/4 cup sugar Contributes to sweetness and texture.
  • 6 tbsp sour cream, room temperature Keeps the cake moist; Greek yogurt can be a substitute.
  • 2 tsp vanilla extract Provides a warm, sweet flavor.
  • 3 large egg whites, room temperature Creates a light texture.
  • 1 1/4 cups all-purpose flour For gluten-free, almond flour works.
  • 2 tsp baking powder Helps the cupcakes rise.
  • 1/4 tsp salt Balances sweetness.
  • 6 tbsp milk, room temperature Adds moisture.
  • 2 tbsp water, room temperature Improves batter consistency.
For the pastry cream
  • 2 large egg yolks Adds richness.
  • 6 tbsp sugar Sweetens the cream.
  • 1 1/2 tbsp cornstarch Thickens the cream.
  • 1 cup + 2 tbsp milk Essential for the cream base.
  • 1 tbsp salted butter Creates a rich flavor.
  • 1 tsp vanilla extract Enhances flavor.
For the chocolate ganache
  • 12 oz semi-sweet chocolate chips Rich chocolate flavor.
  • 2 tbsp light corn syrup Adds gloss and smoothness.
  • 3/4 cup + 2 tbsp ml heavy whipping cream Provides richness.

Method
 

Preparation
  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
  2. In a large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
  3. Add sour cream and vanilla extract, mixing until fully combined.
  4. Incorporate egg whites in two batches, mixing until combined after each addition.
  5. In a separate bowl, mix all-purpose flour, baking powder, and salt.
  6. Alternately add half of the dry ingredients and milk-water mixture to the egg mixture, then add the remaining dry ingredients.
  7. Fill cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick comes out with a few crumbs.
  8. Cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Pastry Cream Preparation
  1. In a medium bowl, gently beat egg yolks.
  2. Combine sugar, cornstarch, and milk in a saucepan and cook over medium-high heat until thickened and bubbling, about 4-5 minutes.
  3. Temper the egg yolks by adding a little hot milk mixture while whisking constantly.
  4. Add the egg mixture back to the saucepan, cooking until thickened further, about 2 minutes.
  5. Remove from heat, and stir in butter and vanilla extract until smooth.
Chocolate Ganache Preparation
  1. In a large bowl, combine chocolate chips and corn syrup.
  2. Boil cream and pour over the chips, allowing it to sit before whisking until smooth.
  3. Cool in the fridge for 1-2 hours until thickened.
Assembly
  1. Remove the centers of the cooled cupcakes and fill with pastry cream.
  2. Cap with the cupcake tops.
  3. Pour ganache over the tops and let set before serving.
  4. Refrigerate until serving, bringing to room temperature before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter to prevent dense cupcakes. Consider flavored extracts for added twist.