Hi, all! Anne Carter is here for another delicious recipe on Beyond The Bayou Blog. Get ready to enjoy some Cream-Filled Cupcakes!
These little treats are a perfect blend of moist, fluffy cake filled with luscious pastry cream and topped with a luxurious chocolate ganache.
Each bite is a heavenly experience that will leave you craving for more. Whether you’re treating yourself or sharing with loved ones, these cupcakes are sure to be a hit at any gathering.
So, roll up your sleeves and get ready to embark on a journey of sweet satisfaction!
Overview: How To Make Cream Filled Cupcakes?
Get ready to treat your taste buds with these scrumptious Boston Cream Pie Cupcakes! Imagine moist vanilla cake, filled with creamy pastry and topped with rich chocolate ganache. Sounds amazing, right?
Let’s break it down. First, whip up the vanilla cupcakes. Cream together butter and sugar, then add sour cream and vanilla. Mix in egg whites and dry ingredients until you have a smooth batter. Bake until golden brown.
While the cupcakes cool, make the pastry cream filling. Whisk egg yolks, sugar, and cornstarch, then cook with milk until thick. Add butter and vanilla, then fill the cupcakes’ centers with this yummy filling.
Lastly, the chocolate ganache topping. Melt chocolate chips with corn syrup and pour hot cream over them. After a quick chill, pipe the ganache onto the cupcakes.
Chill them until set, but remember to serve them closer to room temperature. With their creamy centers and chocolatey topping, these cupcakes are sure to be a hit at any gathering. Enjoy within 3-4 days for the best taste!
Try More Cupcakes Recipes!
Cream Filled Cupcakes Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Whisk
- Spatula
Ingredients
VANILLA CUPCAKES
- 6 tbsp 84g, unsalted butter, room temperature (I use Challenge Butter)
- 3/4 cups 155g sugar
- 6 tbsp 86g sour cream, room temperature
- 2 tsp 10ml vanilla extract
- 3 large egg whites room temperature
- 1 1/4 cups 163g all purpose flour
- 2 tsp 8g baking powder
- ¼ tsp salt
- 6 tbsp 90ml milk, room temperature
- 2 tbsp 30ml water, room temperature
PASTRY CREAM FILLING
- 2 egg yolks
- 6 tbsp 78g sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp 270ml milk
- 1 tbsp 14g salted butter
- 1 tsp vanilla extract
CHOCOLATE GANACHE
- 12 oz 338g semi sweet chocolate chips
- 2 tbsp 30ml light corn syrup
- 3/4 cup + 2 tbsp 210ml heavy whipping cream
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan with liners.
- Cream butter and sugar until light and fluffy.
- Mix in sour cream and vanilla extract.
- Add egg whites gradually, mixing well after each addition.
- Combine dry ingredients; mix milk and water in a separate cup.
- Alternate adding dry ingredients and milk mixture to batter, mixing well.
- Fill cupcake liners halfway and bake for 15-17 minutes.
- Cool cupcakes on rack; prepare pastry cream by cooking ingredients until thickened.
- Fill cupcakes with cooled pastry cream.
- Make ganache by melting chocolate with cream; chill until firm.
- Core cupcakes; fill centers with pastry cream.
- Top with ganache, refrigerate until serving, and enjoy within 3-4 days.
Nutrition
What to Serve with Cream-Filled Cupcakes?
