Boston Cream Pie Cupcakes with Custard and Ganache
Make Boston Cream Pie Cupcakes with soft vanilla cake, chilled pastry cream, and glossy chocolate ganache. A bakery-style dessert that is easy to serve…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Piping bag
- Fine-mesh sieve
- Hand mixer
- Apple corer
- Cooling rack
- Muffin tin
- Cupcake liner
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Plastic wrap
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Refrigerator
Ingredients
- 1 1/2 cups (360 ml) whole milk
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1/8 teaspoon fine salt
- 2 tablespoons (28 g) unsalted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 6 oz (170 g) semisweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter
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