Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Sounds delicious. 17. Yes I used Costco brand semi sweet chips.Â. Your email address will not be published. The frosting looks amazing! I tried to thin it out with milk. Directions. The Worst: We have a whole line up that we want to make, more of these, more of your others, ideas to expand on this one…I started a diet 2 weeks ago, and had been doing so well until today (and possibly in the future 🙂 ). It’s light, moist and has great vanilla flavor. I made these for Mother’s Day today for my mom and she LOVED them. The written recipe and video in this post are correct. I do have once question where did you buy your cake scoop from? Sorry about that – I will get the video fixed. The original Boston Cream Pie used a sponge cake, but I'm not very partial to that type of cake. Do not skimp on the amount of creaming time. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Go ahead and have the water boiling nice and hot and then put your ganache bowl on top, just long enough to only really warm the bowl. Again, it’s a fat content thing. As for the sour cream, yogurt would be fine. They should be fine. ; For tips and tricks on making the best ganache, check out my ganache post here. Add the sugar and beat until light and fluffy (about 3-4 minutes). baking soda … Boston Cream Pie Cupcakes Read More » What a great resource. I wish I could post a couple photos, because they were beautiful!Â, (Pay no attention to the negative comments! I’ve made it no less than 30 times and haven’t ever had that problem. Add sour cream and vanilla extract and mix until well combined. Set pan over moderate heat and bring to simmer without stirring. These were delicious but I would rearrange the recipe to make the ganache FIRST, since it has to chill for 2 hours. Store in an airtight container in the refrigerator. 3. Scrape in seeds from vanilla bean; add pod. I have solutions for baking powder (25% corn starch so I make my own easily) and corn syrup (agave syrup) I usually use guar gum to replace corn starch as a thickener, but would like to know whether flour or mashed potatoes would be a better choice. And what size is it as mines to big which makes me overfil my liners 🙁Â. even gluten free flour. Made completely from scratch, this Boston Cream Cupcake recipe yields 24 cupcakes … Sprinkle remaining ⅓ cup sugar over, letting sugar sink undisturbed to bottom. or will it change the recipe texture and flavor? Fun times! The main purpose of it in this ganache is to give the ganache topping a glossy appearance that doesn’t fade. When chilled, it can be rolled into truffles, or whipped into frosting. They have built-in portion control, the flavor combinations are endless, they're less work than cake, and you can make adorable decorations that won't work on full-size cakes. your desserts are so delicious just one question why cant i print your recipes. Lots of hours have been spent in the kitchen. Got 14 beautiful soft tasty vanilla cupcakes. 🙂 I just tried the print button and it worked for me, so I don’t know what’s wrong. Return the mixture to … I’ve had some people experience both too thin and to thick frosting, as well as having it just right. This post may contain affiliate links. Hi can I make these into a two layer cake instead?? Does not say heat up cream and syrup together. I made these for my husband’s birthday because he loves Boston cream pie. I mean, it looks like Boston Cream Pie, but yours looks more like a thick frosting to me and I would like to achieve that if possible! Boston cream cupcakes have all the flavors of Boston Cream Pie in cupcake form: buttery yellow cake, vanilla pastry cream filling, and rich chocolate ganache frosting. Just a thought. This site uses cookies to help provide the best user experience. Beautiful cupcakes, and you cannot go wrong with Boston Cream Pie! It should actually get even thicker as it cools. I haven’t tried it to be sure. I followed this recipe to a T. The custard to to die for. Fun recipe! Thanks!Â.  It was way too thick and tough. But you could try it. Vanilla Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly butter 12 muffin cups, or spray with a non stick vegetable spray.. These Boston Cream Pie Cupcakes are to die for! I snacked on the cupcake cores with my coffee that week. unfortunately, sour cream isn’t a product that is used and found easily in supermarkets in greece. Thank you! Hi Lindsay, I came across your site while searching for a Boston Cream cupcake recipe. My only complaint is that the chocolate ganache can be a bit overpowering to the other flavors, which is a shame considering how good everything is. With cooking, I was used to being able to throw things in a dish and not have to worry too much that small changes to a recipe would ruin it. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. This process ensures that you don’t cook the egg yolks. Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. The sour cream makes all the difference. I made these cupcakes this morning. So glad you enjoyed them! I made these the other day and they were delicious! your directions were very easy to follow. Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe: Q: Why is it called Boston cream cupcake?. Do you have any suggestions on how to fix this? You can actually just add some additional heavy cream or leave it out all together. Otherwise we love the Pastry Cream but the Chocolate Ganache is just a tad strong for our tastes. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. They all have different amounts of fat that can affect the consistency. Thanks Joanna! She learned how to temper an egg and many more things. Use a large scoop to fill each cupcake liner halfway full. Your email address will not be published. I love the Cake Bible! But I found a recipe and went for it. Once everything is cooled and ready, cut out the centers of the cupcakes. Thank you so much, and thank you for sharing great recipes 🙂 A: Boston Cream pie is the official dessert of Massachusetts, and Boston is the capital of Massachusetts, hence the dessert was named after that capital. Ingredients: For the cupcakes: 1/2 stick (57 grams) butter, melted 1 cup granulated sugar 1 egg 3/4 tsp. Only happy moans as they ate the cupcakes. That seems strange. Thanks. You could frost them right before serving, if you like. My cupcakes looked exactly like your pictures and tasted scrumptious. This Boston cream pie cupcakes recipe gives you cupcakes with the amazing Boston Cream Pie flavors you love but in a cupcake version! Cupcakes are best for 2-3 days. made this recipe and the end result was delicious, and extremely easy to make!!!! So, no corn starch, corn syrup, corn oil. My Dad turned 93 this week and Boston Cream Pie is his favorite. 8. Please as advise. At what point did you add the corn syrup? What brand of cupcake corer do you have? i love this recipe!!!! I haven’t made ganache with butter and whole milk. A dark, rich, moist chocolate cupcake filled with luscious pastry cream and topped with whipped chocolate ganache. Tiramisu Cupcakes 12. You don’t have to, but I’d recommend it. Combine milk, instant pudding mix, and vanilla extract in a large bowl. Thank you!! Thank you thank you thank you! They’re such a hit with everyone, thank you! Here in Greece for ganache, we put for example 200 ml semi sweet chocolate and 200 ml heavy cream with a bit of honey. Well done on an amazing recipe! Hi Anna, they may become a little flatter when cooling but it shouldn’t be drastic. Can they be frozen, and for how long? I made your cupcakes and they tasted so good esp the cream filling. I love sharing the "why" behind the "how," so that home bakers of all skill levels can be comfortable making my recipes. I use the same ingredients you mention, including Nestle semi sweet chocolate chips, so I’d expect the color to be the same. I made these for his birthday and they were a huge hit! Why does the video show adding heavy whipping cream to the cream filling while the recipe and directions calls for milk? For the ganache I used one cup heavy cream, 12 oz bag of chocolate chips and no corn syrup… came out perfect and the thickness was great because they went on top of the cupcake like frosting.  They were a huge hit. Awesome! Hi I never bake from scratch usually because I’m time poor but I’m also not very confident. It’s going to make it easier to pipe. These cupcakes were unbelievable! With mixer on low speed, add milk mixture to batter, and beat until … 🙂. Thanks for the reply. You should be able to print all the recipes. I could have sat down with a spoon and gone to town. Hi Lindsay….I want to make these, but I would like to make them into mini cupcakes …do you see a problem w/this and if not, how long should I bake them? Instead, I used Rose Levy Berenbaum's Downy Yellow Butter Cake, a delicious buttery cake from her cookbook The Cake Bible. Take it off and stir until everything is one smooth consistency. Â. OH MY GOSH. Tasted bitter also! The only thing is the chocolate was runny. The Good: This cupcake had a great flavor overall. Thanks Kelley! Chill until cold, about 4 hours. Do you have someone in special in your life who deserves some extra recognition? Haven’t had it in years. Don’t skip it! Don’t you tip them with more cupcake mix before the chocolate? I love your recipes and this one is another fabulous creation. Thanks Kristine! My only concern is adding the filling – mini cupcakes may be a bit small for adding much filling. I’ve actually made these quite a few times. Boston Cream Cupcakes by The Redhead Baker (recipe above). The ganache was waayyy to heavy & strong for me – I couldn’t really taste the actual cupcake and custard because the ganache was so overpowering. Allow to boil for 2 minutes, stirring continuously. Thanks alot Of course my old self is rolling her eyes at my current self for calling it “easy.” 😉. While the cupcakes and cream are cooling, make the chocolate ganache. 11. Are you talking about for the ganache? I made these cupcakes as a test – entering a baking competition at work this week and thought I’d find something different….they turned out great!!!! I am shocked no one else commented on this, but I didn’t see anywhere how long to put them back in the oven after you fill the holes with the creme. Maple syrup? Soooo yummy!!!! 1. The cupcakes were light and fluffy, the filling was rich and tasty, and the ganache nice and chocolatey! Made it! The only thing I did differently was to whip the chilled ganache to make piping a bit easier. I will be trying more of your recipes! If you found it too thick, you can heat the ganache back up in the microwave and add a little more cream until you are happy with the consistency.  I feel it is much more precise when I can use my kitchen scale and use metric units to measure everything out. Can i use maple syrup for the ganache? Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. I followed the recipe exactly. But the ganach became dry and hard as soon as i added corn syrup.i use belcolade chocolate.its is a very nice brand . Thanks so much for sharing!!! Hi!! Pls I need to ask if I skip the light corn syrup what alternative can I use (healthier version)? 🙂, Easy Boston Cream Pie We made these and reviewed them in Episode 51 of our baking podcast, Preheated. I just had a quick question before I start. Followed the recipe EXACTLY and it’s so runny i can’t frost the cupcakes=/. I’m 16 and i made these for my family and friends! 🙂, Can the filling be made and refrigerated for 1-2 days before using?Â. Thank you and I look forward to making these!! let the mixture sit overnight and then for good measure, put it in the freezer for an additional 4 hours. Good luck in the competition! 9. Top the cupcakes with the chocolate ganache. Thanks for letting me know so I can fix it. Even now, I still love unexpected requests that give me a challenge or get me to step out of the box. I will say it over and over – be sure to fully cream the butter and sugar. one question though!  I am new to your site but it is an instant favorite, just like these cupcakes. 10. Ganache is very versatile. In a medium bowl, gently fold together 2 cups Reddi-wip and vanilla pudding. Firstly, thanks for posting this recipe! Please answer asap! It can over develop the gluten and make a dense cake. The batter will be thinner. It’d be difficult to say how to substitute it and get the same consistency.  I’ll post back after we try them out! I’ll most definitely be using this recipe again. If you need someone to take bites out of your cupcakes before you photograph them, I’m cheap and available. This batch made 15 cupcakes and wow! I followed the ingredients and method exactly but when I pulled it out of the fridge to top the cupcakes, it was way way too thick. I hope that helps! I want to try these because they look amazing! If I use butter and whole milk instead of the heavy cream, how much would I need? Stir until chocolate is melted; let stand 15 minutes. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Jus a couple of questions: * They were perfectly domed when I took them out of the oven, but started to get flat while cooling, is that normal? You could just leave out the syrup and add an additional tablespoon of heavy cream. Just keep in mind that it will firm up in the fridge. Is there a way to make these with a store bought cake mix? I think where the directions are confusing is they say to add choc chips and corn syrup to a bowl and then heat up cream and pour over choc chips. I’m not a big cupcake or cake maker so I was curious to know if the temperature had some kind of effect on the cupcakes as opposed to using cool or cold. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. These cupcakes are a variation on Boston Cream Pie, which is actually a layer cake with pastry cream filling and a glaze of chocolate ganache. It also gave us several ideas to go with this (white chocolate instead of chocolate, different custards in the middle, etc.) Thanks for the recipe, esp because it includes weights. I haven’t tried yogurt, but I think using additional milk would work ok. Hi, great recipes as usual. In fact, a few of them are going to be quite happy to finally see the recipe on the blog so that they can make them at home. Instead of two layers of cake, these cupcakes are filled with a dollop of pastry cream and topped with whipped ganache. Definitely will make again. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake's structure. I’ve linked it in my blog here:, Would love it if you could take a quick peep! Bring on the sugar! Hi there! 🙂 For the ganache, it definitely shouldn’t be too thick, but it’s simply a matter of the amount of heavy cream vs chocolate chips. Divide the pastry cream between the cupcakes and fill in the centers.  Could I use this recipe to make a cake? I hope you enjoy the cupcakes! The pastry cream sits in the middle of one of my favorite vanilla cupcakes. Learn how your comment data is processed. I use potato starch as a replacement for corn starch and flour works great too…. So when I started baking several years back, it was quite an effort to really learn what I was doing. The corn syrup and cream should be heated together and the poured over the chocolate. In medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, and cornstarch. Hope this helps you as much as it’s helped me!Â.  I really love that your recipe has English and Metric units…thank you. 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Thee look delicious….if I have always struggled with figuring out what to do for high! Rest of the pan while cooling, mix together the flour, salt and powder. Beat egg whites before in incorporating in to the letter ( including weighing the ingredients strengthen!