Boston Cream Cupcakes (Easy, Classic, Pastry Cream Filled, Chocolate Glazed)
These Boston cream cupcakes are filled with silky vanilla pastry cream and topped with a rich chocolate ganache glaze. All the classic Boston cream pie flavor in individual cupcake form.
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Cooking tools:
- Cupcake corer
- Muffin tin
- Cupcake liner
- Cooling rack
- Saucepan
- Spatula
- Whisk
- Mixing bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Paring knife
- Oven
- Stove
- Microwave
- Refrigerator
- Airtight container
Ingredients
- Cupcakes: 6 tbsp unsalted butter, room temperature.
- 3/4 cups sugar.
- 6 tbsp sour cream.
- 2 tsp vanilla extract.
- 3 large egg whites.
- 1 1/4 cups all-purpose flour.
- 2 tsp baking powder.
- 1/4 tsp salt.
- 6 tbsp milk.
- 2 tbsp water.
- Pastry Cream: 2 egg yolks.
- 6 tbsp sugar.
- 1 1/2 tbsp cornstarch.
- 1 cup + 2 tbsp milk.
- 1 tbsp salted butter.
- 1 tsp vanilla extract.
- Chocolate Ganache: 12 oz semi-sweet chocolate chips.
- 2 tbsp light corn syrup.
- 3/4 cup + 2 tbsp heavy cream.
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