Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes offer a delightful blend of soft cake, rich pastry cream, and luscious chocolate frosting. Each component comes together to create a mini version of the classic Boston Cream Pie, perfect for any dessert table or special occasion.

Ingredients

Pastry Cream Filling:

• 3 large egg yolks, at room temperature
• 1/4 cup white sugar
• 1/4 teaspoon salt
• Pinch of ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup half-and-half cream
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1/3 cup very cold heavy whipping cream

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup half-and-half cream
• 6 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 3 large egg whites, at room temperature
• 2 large eggs
• 1 1/2 cups white sugar

Frosting:

• 10 ounces dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
• 2 tablespoons light corn syrup
• 3/4 cup heavy cream

Directions

1. Prepare the Pastry Cream:
   • In a bowl, whisk together egg yolks, sugar, salt, and nutmeg. Stir in flour.
   • Heat half-and-half until it simmers, then gradually whisk it into the yolk mixture. Return the mixture to heat and cook until thick.
   • Remove from heat, stir in butter and vanilla, then strain. Cover and chill.
   • Whip heavy cream to stiff peaks and fold it into the chilled pastry cream.
2. Make the Cupcakes:
   • Preheat oven to 325°F (162°C). Sift together flour, baking powder, and salt.
   • Heat half-and-half, butter, vanilla, and almond extract until simmering.
   • In a separate bowl, beat egg whites, eggs, and sugar until light. Gradually add the heated mixture and dry ingredients alternately, mixing just until incorporated.
   • Fill cupcake liners and bake for 25-30 minutes until a toothpick comes out clean. Let cool.
3. Core and Fill Cupcakes:
   • Once cooled, core each cupcake and fill with the pastry cream. Replace the top part of the core.
4. Prepare the Frosting:
   • Melt chocolate chips with corn syrup and cream, stirring until smooth. Allow the mixture to cool until it thickens slightly.
5. Frost Cupcakes:
   • Spread or pipe the frosting over the filled cupcakes.

Storage and Serving:

• Store the cupcakes in the refrigerator and bring them to room temperature before serving. This ensures the best flavor and texture.

Enjoy these Boston Cream Pie Cupcakes as a special treat that combines the elegance of pastry cream, the richness of chocolate, and the lightness of sponge cake. Perfect for any gathering or just to treat yourself!