Cream Filled Cupcakes Recipe
These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.
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Calories: 364kcal
Servings: 12
Equipment
- 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
Calories: 364kcal | Carbohydrates: 46.2g | Protein: 5.6g | Cholesterol: 58.3mg | Sodium: 82.5mg