Do you sometimes also crave a combination of things or is it just me? Like, you want cake, but also chocolate. Or when you’re out and you feel like having pancakes. But also ice cream. In that last case, no worries cuz here we have a pancake called ‘Mikado’ and it’s basically pancakes with vanilla ice cream. My absolute go-to when I’m having these combo cravings.
In case of pudding – chocolate – cake cravings, I got you! These Boston Cream Pie Cupcakes are exactly what you want & need. Even if you don’t have combo cravings. They’re just sooooo good.
So the Boston Cream Pie is a pie filled with pastry cream and some chocolate glaze on top. But I decided to go for a chocolate ganache instead for the Cupcake edition. Because I wanted to make them look cute and pretty. It’s a Cupcake. I mean…
What do we need:
- 250 g unsalted butter
- 250 g caster sugar
- 4 eggs
- 250 g self-raising flour
- cupcake wrappers
- ice cream scoop
- heart shaped cutter, white fondant & gold dust for the little decoration on top
I was a bit lazy and used the Dr. Oetker pastry cream mix. It’s super easy and it does taste really good.
- 320 ml heavy cream
- 420 g dark chocolate
- piping bag
- piping nozzle (I used a 1B Wilton nozzle)
- Preheat the oven at 180°C.
- Beat together sugar and butter until all sugar is absorbed.
- Add the eggs and mix until the batter becomes somewhat smooth.
- Sift the flour and mix it well.
- Use the ice cream scoop to add 1 scoop per cupcake wrapper
- Bake for 20 minutes.
- Gently push down the top of the cupcake. If it bounces back to its original form, it’s perfect
- Heat the cream. Don’t let it boil.
- Chop the chocolate.
- Poor the cream over the chocolate and let it sit for a few minutes.
- Stir the chocolate-cream mixture until it becomes a dark and rich ganache.
- Set aside for a couple of hours until it gets the right structure.
- Follow the instructions for the cream.
- Make sure the cupcakes are completely cool.
- Make small holes in the cupcakes and fill them with cream.
- Pipe the ganache on top of the cupcakes.
I just love my 1B Wilton piping nozzle. It leaves such pretty rose shaped frosting. Just fill up your piping bag and gently make a swirl. So to make these Boston Cream Pie Cupcakes look elegant, I used this piping nozzle and added a little golden heart as a finishing touch. This kind of small decoration is also a great way to hide the end of the rose 😉
Let me know if you ever try these yourself!