Generally speaking room temperature ingredients incorporate better and evenly. 🙂 I just tried the print button and it worked for me, so I don’t know what’s wrong.  I’ve made these now twice in a row and the second turned out much better than the first as I really took heed in following the directions as precisely as I could. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. After the pudding has thickened, I like to use a little extra and spread some on top of the cupcakes to give it an even creamier taste. 3. Instructions. My big issue is that both times the cupcakes came out REALLY Dense. I’m glad you’ve enjoyed the cupcakes. 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. Thanks. I haven’t baked this recipe as minis, but would assume the bake time should be around 8-10 minutes. So when I started baking several years back, it was quite an effort to really learn what I was doing. How soon before serving can I frost them?  I feel it is much more precise when I can use my kitchen scale and use metric units to measure everything out. Add the sugar and beat until light and fluffy (about 3-4 minutes). I followed the recipe exactly. It also gave us several ideas to go with this (white chocolate instead of chocolate, different custards in the middle, etc.) Line two muffin tins with paper liners.  I am new to your site but it is an instant favorite, just like these cupcakes. Just a thought.  I use Nestle semi- sweet chocoalate chips, light corn syrup and the boiling heavy cream. I love how pretty the frosting is on top and it was so easy to make them look good! Just be sure to wrap them well. Hope this helps you as much as it’s helped me!Â. *. Take it off and stir until everything is one smooth consistency. I could have sat down with a spoon and gone to town. can i substitute sour cream for yogurt? or will it change the recipe texture and flavor? Mix on low speed until the dry ingredients are moistened. Could you please tell me if you use milk or heavy cream for the filling. 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 🙂 ). Cupcakes are best for 2-3 days. Got 14 beautiful soft tasty vanilla cupcakes. This site uses Akismet to reduce spam. I will say it over and over – be sure to fully cream the butter and sugar. What would be the ratio of ingredients for 24 cupcakes please? TIA! CAKE: Preheat oven to 350 and line your cupcake tins. Keep these cupcakes stored in your refrigerator, and take them out about 30 minutes before serving so that the ganache frosting can soften. These were amazing! They are beautiful as well as delicious! Bring milk and butter to a boil. Hi. So I guess today is the day that I will dispel the myth that I have always been an amazing baker – just in case you were under that impression. This recipe looks amazing btw!Â. In medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, and cornstarch. Of course to send him off, I had to redeem myself. Made it! Thank you for the recipe! And heavy whipping cream, instead of heavy cream? Different kinds of chocolate use different amounts of cream, so that could cause a thinner ganache potentially. I use potato starch as a replacement for corn starch and flour works great too…. They’re such a hit with everyone, thank you! 🙂.  My friend couldn’t stop raving about the light, airy texture of the cupcake itself. You should be able to print all the recipes. Again, it’s a fat content thing. Please answer asap! Too much flour will definitely dry out a cupcake. I would think it’d bake ok, but the difference in fat content would probably change the cupcake texture a bit. 12. Followed the recipe EXACTLY and it’s so runny i can’t frost the cupcakes=/. THESE ARE AMAZING!!!! Overall they were great. Repeat if needed. Boston Cream Pie Cheesecake My cupcakes rose beautifully but fell and shrunk away from the sides of the pan while cooling. I found the cake has a slightly different texture to regular vanilla cupcakes. I haven’t made ganache with butter and whole milk. Put the chocolate chips and corn syrup in a large bowl. I made the cupcakes with cake flour and they turned out heavenly, light, fluffy, moist, reminded me almost of angel food cake, best from scratch cupcake recipe I’ve come across. The custard was runny, and i found it very, very sweet; I’d probably cut the sugar down to 3-4 tbsp at most, and reduce a little milk/add a little more cornstarch/add another yolk, and I would also cut the vanilla in half (if you’re using a pure vanilla for sure). With mixer on low speed, add milk mixture to batter, and beat until … The Best: My 15 year old made them, mostly by herself. Scrape in seeds from vanilla bean; add pod. The original Boston Cream Pie used a sponge cake, but I'm not very partial to that type of cake.  And each part was delicious. Hi.. 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. As for freezing, I’m not entirely sure how the pastry cream would do after thawing it. Otherwise we love the Pastry Cream but the Chocolate Ganache is just a tad strong for our tastes. Refrigerate cupcakes until ready to serve. This site uses cookies to help provide the best user experience. The only thing is the chocolate was runny. Otherwise, the cupcakes were divine. I would like to make them for my son’s birthday this week, but have a quick question: How can the “Light corn syrup” be substituted? I came across this video on YouTube, and it has saved me!!! The main purpose of it in this ganache is to give the ganache topping a glossy appearance that doesn’t fade. I made these for the first time yesterday, at a friend’s request, and they were AMAZING!!! 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.. LOVE THEM! The flavor was awesome…. But I found a recipe and went for it. As long as you’re able to evenly divide the ingredients in half, it should be fine. Ever. The ganache was another story, it was way too runny and didn’t hold the flower form at all. Read more about me. Very good flavor and not dry. I’ve linked it in my blog here: http://bitchesthatbake.home.blog/2020/02/14/boston-cream-cupcakes/, Would love it if you could take a quick peep! I find that it produces a lighter cupcake.  I’ve bookmarked it and will definitely be making them again! I’m glad you enjoyed the cupcakes though! My partner is worried he will not get any lol! No, the baking powder is correct. What a great resource. This ensures a fluffy cupcake. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). To make the roses, start the piping in the center then create a swirl moving outward. And people keep telling me how amazing they were. So back around the time I started baking, I was taking a lot of the desserts I’d make into work. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. I had no idea what I did at the time and it’s been so long that I don’t even remember what recipe I used to look back and figure it out, but I remember wondering how in the word the pastry cream would thicken enough to hold up between cake layers. So just to confirm, you do not beat egg whites before adding? Transfer to bowl and press plastic wrap directly onto surface. Thanks you. The finishing touch, the ganache frosting, is so simple. The written recipe and video in this post are correct. It was actually a wedding gift 11 years ago. thank you? Praying for you on your baby journey. Your photos and video make the ganache look thick and light in chocolate. Fun times! Beyond the fat being an issue, it’s hard to say. And yes, I usually double it for an 8 inch three layer cake. Soooo yummy!!!!  Thanks! Does not say heat up cream and syrup together. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. They should be fine. Thanks for the recipe! When it comes to making a homemade The Best Boston Cream Pie Cupcakes, this recipes is constantly a favorite Tasted bitter also! The Bad: The cake part was kind of dry, the custard was runny, the chocolate was too thick. Your email address will not be published. I’m so glad you are happy with them! It is so easy to turn Boston cream pie into other fun desserts, like this insane lasagna. I hope things are going well for you. dissatisfaction.Â, Have a question. I can’t wait to make your recipe! It was sad to see him go, but I was happy for him in his new path. Thank you thank you!Â, This is now my go to for vanilla cupcakes. Any suggestions on how to get my custard to stay thick after several hours? Do you think i can put in 3 whole eggs? It’s possible that if you use cups, something is a little off. So glad you enjoyed them! Major fail. Here is what directions say: 16. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. I can’t wait to try it! 10/10!!! So glad to hear they were easy to make and that you enjoyed them! Remove from heat and add butter and vanilla extract. I’m planning on making these, but I’m a little short on cream for the ganache. These are seriously delicious, the cupcake recipe alone is now my new go to one! But, if they are cold they should be fine. We made these and reviewed them in Episode 51 of our baking podcast, Preheated. 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. Maybe I can offer a few suggestions. I know I would love these, I haven't had boston cream pie in forever. A moist vanilla cupcake, pastry cream filling, and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into. With baking, it’s a whole different ball game. I think these might be featured the next time I make cupcakes for the legion. Delicious little Boston cream cupcakes! And can I make them a night before and store them.in fridge? These cupcakes are just as delicious and so fun to make! Ganache can be a little tricky sometimes. I noticed in the recipe that you have both the milk and the water at room temperature, is there a specific reason why? Remove from heat. These cupcakes really are delicious. Maybe an hour & half would be better. I’ve actually made these quite a few times. Love this recipe and make the perfect amount of cupcakes but I was wondering is there a substitute for the source cream like yoghurt or something else? So glad you enjoyed them! Thank you!! also there were lots of little air holes throughout the cupcake, is that normal or did I maybe mix it at too high speed? Hint! I tried to thin it out with milk. In my second attempt I used regular milk, not almond milk, came out perfect. Is there a way to print this recipe – it sounds delicious, but I don’t really want to write out the entire recipe? As soon as I piped, it began to melt and caused a large mess. The corn syrup and cream should be heated together and the poured over the chocolate. Store in an airtight container in the refrigerator. The filling is added after the cupcakes have been baked. 10. The history of Boston Cream Pie and its designation as a pie though it’s clearly a cake has confused culinary historians for decades. This Boston cream pie cupcakes recipe gives you cupcakes with the amazing Boston Cream Pie flavors you love but in a cupcake version! /////////////////////////////////////////////////// I have some tips that i found useful: (1) If you end up refrigerating the ganache too long and it gets thick, put it on a double boiler for like, 20 seconds. 2.  It was way too thick and tough. The name says it all--with only 5 ingredients, these Boston Cream Cupcakes are almost too easy to be true. Can’t wait to try them! Allow to sit for 3-5 minutes, then whisk until smooth. your desserts are so delicious just one question why cant i print your recipes. Sooooo good!  We are living in Germany and I miss good ole Boston Cream Pie! Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. I think, after 5 years, I’ve finally redeemed myself. The batter will be thinner. I can’t wait to try these! If i ever need custard – this would be my go to recipe! Only issue I had was with the ganache. Everything I have made using your recipes has gotten rave reviews so thank you ❤️. I followed this recipe to a T and didn’t have any issues with the filling or ganache; not only did the cupcakes look beautiful but they tasted amazing!!! I haven’t tried yogurt, but I think using additional milk would work ok. Hi, great recipes as usual. 🙂, Hi! I took them to work after a night in the refrigerator and set them out. Prepare cake mix according to package directions. Baked these cupcakes today and they are just delightful. But the ganach became dry and hard as soon as i added corn syrup.i use belcolade chocolate.its belgium..it is a very nice brand . You could try plain yogurt or additional milk. I’m sorry you had trouble with the recipe turning out. In a medium bowl lightly combine the yolks, ¼ cup milk, and vanilla. I used vegan sour cream and almond milk for the cupcake just as a way to cut down on the dairy. The result? Add remaining dry ingredients and mix until well combined. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Thanks. Would it help if I beat the Egg Whites first? I’ve never been so disappointed in a recipe. I use a cupcake corer, but a knife would work as well. Add half of the dry ingredients to the batter and mix until well combined. I thought the video had been fixed, but it seems the wrong one was uploaded. 🙂 It’s actually pretty easy to make and quite delicious. Hi there! Vanilla cake with vanilla filling (Or pastry cream… If I use butter and whole milk instead of the heavy cream, how much would I need? To bad!! I think I would omit the corn syrup and maybe do half semi sweet and half milk chocolate for the future. It was a lot of work for a batch of cupcakes I had to throw away. Do you have someone in special in your life who deserves some extra recognition? Bring the heavy cream to a boil, then pour over the chocolate chips. This taste nothing like what Boston Creme Pie is supposed to taste like. It’s a balance of the liquid and the chocolate that gets the right consistency. I’m so glad you enjoyed them! Add sour cream and vanilla extract and mix until well combined. What do you do for high high altitude 8000? Microwave for one minute; stir and microwave an additional 30 seconds. Add the butter and the remaining ¾ cup milk. Â, can i make the ganache the day before and just refrigerate until I’m ready to apply it the next day?Â. Fairly light and a fun mix of flavor and texture. I have always struggled with figuring out what to do for high-altitude as well. Made completely from scratch, this Boston Cream Cupcake recipe yields 24 cupcakes … Looks absolutely fantastic. Thanks. they had an almost spongy/chewy texture, but somehow the texture works well with the flavors. Scrape down the sides. 9. Please as advise. Just curious…..do you have a certain brand of chocolate chips you use? 1. Why does the video show adding heavy whipping cream to the cream filling while the recipe and directions calls for milk? 🙂, Can the filling be made and refrigerated for 1-2 days before using?Â. Remove from heat, discard vanilla pod, and whisk cream until smooth. Did you use semi sweet chocolate, or another kind? Normally I’d suggest the creaming, but it sounds like you’ve got that covered. It should take 4-5 minutes. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away. Followed the recipe to the letter snd was quite disappointed. I’m going to make the recipe tonight and I’m not sure for the ganache. Hello! This information will not be used for any purpose other than enabling you to post a comment. I made these for his birthday and they were a huge hit! Had rave reviews at the office as well! These cupcakes are perfect. Thanks for sharing! And do you know a substitute for sour cream? I snacked on the cupcake cores with my coffee that week. Otherwise, I’m not sure. I made these for Mother’s Day today for my mom and she LOVED them. Notify me via e-mail if anyone answers my comment.  I made them for my family so we slowly eat them over a few days. I followed this recipe to a T. The custard to to die for. I’m assuming you tested the recipe including alternate methods, so can I try this or just watch the mixing times on the recipe as is. 2 tsp sounds like a bit much for such a small amount of flour. The chocolate ganache was soooo overpowering! So glad you enjoyed them! It’s light, moist and has great vanilla flavor. They were really good. It’s possible that you used a chocolate with a different amount of cocoa – like a dark chocolate? 🙂 If you’re using cups, be sure to stir your flour and loosen it before scooping. 8. Do not skimp on the amount of creaming time. Keywords: boston cream cupcakes, cupcakes with filling, cupcake filling, cupcake filling recipe, cupcake recipe with filling, homemade cupcakes, homemade cupcakes recipe, best cupcakes recipe, chocolate ganache recipe, chocolate ganache, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Any other ideas? I just made the Boston cream cupcakes & they are UNBELIEVABLE!!!!!!! Instead of two layers of cake, these cupcakes are filled with a dollop of pastry cream and topped with whipped ganache. When you require amazing suggestions for this recipes, look no further than this list of 20 best recipes to feed a group. Divide the pastry cream between the cupcakes and fill in the centers. Let the cupcakes cool in the pan on racks for 10 minutes, then remove to a wire rack to cool completely. can i use salted butter instead of unsalted? Add egg whites in two batches, mixing until well combined after each. 5) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Thanks Kelley! 11. They look so good! I will play with the cream amount next time. You should be able to find that info just underneath the title of the recipe. Thanks alot Even letting it sit out for a while didn’t help. I, like others, ended up with a very dense cupcake. I love your recipes. I would suggest replacing it with additional milk. I have been dying to make these cupcakes for some time now and I am finally going to try them out today! <3 Firstly, thanks for posting this recipe! Ultimately the cream was much too thin and by the time the cake made it’s way to work, it was basically two layers of cake that used to have pastry cream between them, but was now in a puddle around the bottom. You have more than redeemed yourself. Two of the most common culprits are over baking and inaccurate measuring of ingredients. If you need someone to take bites out of your cupcakes before you photograph them, I’m cheap and available. I’m 16 and i made these for my family and friends! Unless, of course, the pastry cream doesn’t quite work out. Thanks Kim! (see photo). Sure, there was some baking around holidays, but day-to-day was all about the cooking. I used a paring knife to make a hole in the middle of each cupcake for the filling. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. I use the same ingredients you mention, including Nestle semi sweet chocolate chips, so I’d expect the color to be the same. I hope that helps! The pastry cream was thick, creamy and delicious. Hi I never bake from scratch usually because I’m time poor but I’m also not very confident.  I made sure I followed your recipe exactly and doubled and triple checked before I did anything. Thanks for letting me know so I can fix it. I just figure that fails are how we learn and get better, and you’ve certainly done that! Well fast-forward about 5 years and that co-worker has moved on to another adventure. Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe: Q: Why is it called Boston cream cupcake?. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Preheat oven to 350 degrees. 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