Description
These mini Boston Cream pies are a perfect bite-sized version of the classic dessert. With a fluffy cupcake base, creamy pastry filling, and a glossy chocolate ganache topping, they’re sure to be a hit for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- (Use your favorite pastry cream recipe or a store-bought option)
For the Chocolate Ganache:
- (Prepare according to your preferred recipe or use a store-bought ganache)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, mixing until well combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before filling them with the pastry cream.
- Once filled, dip the tops of the cupcakes into the chocolate ganache to cover them.
- Refrigerate the cupcakes until the ganache is set, then enjoy!
Notes
- Pastry cream can be made ahead of time and chilled before filling the cupcakes.
- If the ganache is too thick, you can add a little more cream to achieve the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes