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). The ganache is so thick and to sweet, the cupcakes are very bland. I made these for his birthday and they were a huge hit! Do I replace them with buttermilk or plain whole milk? . Everyone in my family loves these cupcakes! I find that’s often the issue. your directions were very easy to follow. Hi Lindsay! This recipe looks amazing btw! Looks absolutely fantastic. The only thing is the chocolate was runny. I now know that cornstarch and the egg yolks are what actually thickens the cream and I’ve made pastry cream more times than I can count. Does not say heat up cream and syrup together. Even though roses aren’t super manly – and these were technically for a guy – I decided to go with the roses on top for these cupcakes. What do you do for high high altitude 8000? I think, after 5 years, I’ve finally redeemed myself. The pastry cream was thick, creamy and delicious. This ensures a fluffy cupcake. Yes, there’s a little teal “print” button within the pink recipe card. Hi. The custard i made was a bit runny but i re-heated it again over the stove for about 2 minutes, i realized i probably didn’t cook it long enough. In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half … I’m anxious to try these. , Easy Boston Cream Pie Hi ???? If you’re using cups, be sure to stir your flour and loosen it before scooping. I made these for Mother’s Day today for my mom and she LOVED them. Made these and they turned out wonderfully! Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Small changes can make a huge difference – and be incredibly frustrating. 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 ). For measuring, the best way to ensure accuracy is with a scale. Here, the chocolate glaze and sweet cream filling of a Boston Cream Pie maintain their decadence even as they are miniaturized into a cupcake, making the traditional “pie” easier than ever to serve up to kids or to carry along on a picnic. I wish I could post a couple photos, because they were beautiful! It’s milk, as per the written recipe. I just tried the print button and it worked for me, so I don’t know what’s wrong. How do I ensure the consistency is right to pipe? can i make the ganache the day before and just refrigerate until I’m ready to apply it the next day? 22. Would it help if I beat the Egg Whites first? 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 cited the cupcakes and saved the middles , which i dipped in the extra ganache. The issue is if you add the syrup after combining the cream and chocolate chips. Wow, these are gorgeous. I do have a question I’m hoping you can help with. It’s actually pretty easy to make and quite delicious. The Bad: The cake part was kind of dry, the custard was runny, the chocolate was too thick. Also, 2 hours for the ganache in the frig was too long, I could hardly get it to pipe. Just ask my boyfriend who ate 6 in 2 days haha perfect recipe!!! Yes, you can use salted, just don’t add the extra salt in the recipe or it’ll be too salty. Thanks for the recipe, esp because it includes weights. 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 when I started baking several years back, it was quite an effort to really learn what I was doing. This taste nothing like what Boston Creme Pie is supposed to taste like. 2 tsp sounds like a bit much for such a small amount of flour. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Thee look delicious….if I have any leftover can the whole cupcake be frozen? It’s possible that you used a chocolate with a different amount of cocoa – like a dark chocolate? This batch made 15 cupcakes and wow! I can’t wait to make your recipe! Redemption definitely is yours, Lindsay! These look amazing!! Hi can I make these into a two layer cake instead?? (I had never baked cake with sour cream before!) I’ve had some people experience both too thin and to thick frosting, as well as having it just right. This recipe it’s a keeper! I haven’t made ganache with butter and whole milk. Most of my banking is done with your recipes. Can they be frozen, and for how long? It has a little corn syrup added to it to keep the ganache looking glossy and fresh. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. They’re done when a few moist crumbs stick to the toothpick when pulled out. Is there a way to make these with a store bought cake mix? You could try replacing it with honey. You could also use a little more milk. Bridget Sharkey 2020-06-29 https://www.pillsburybaking.com/recipes/boston-cream-pie-cupcakes-8549 I’m so glad you are happy with them! Find the full recipe here on Chew Out Loud. Then melt the ganache using the double boiler method and coat the cake balls with it and freeze again. Overall 5/5, i loved these, my family and friends loved these, and i will definitely make these again! Hi.. These creamy, chocolatey flavors lend themselves to other cake-like pastries, like donuts, but right now, we are loving this layered Boston Cream Cupcake recipe from Chew Out Loud. Is it possible that there was a typo on the amount of powder? Praying for you on your baby journey. 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. Thanks ???? I’m glad you enjoyed them! My daughter and I made these cupcakes yesterday and they are the BEST cupcakes we have ever made. I’m sorry, I’m not really familiar with high altitude adjustments. Baking is so much more precise than a skillet or crockpot meal! Of course to send him off, I had to redeem myself. The chocolate ganache was soooo overpowering! Thanks for your web site, I love it! Could you please tell me if you use milk or heavy cream for the filling. I’ve made it no less than 30 times and haven’t ever had that problem. Are you sure you fully creamed the butter and sugar together? Almost like mini Pound Cakes. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours. 10/10!!! Do you weigh your ingredients? This site uses cookies to help provide the best user experience. Well one such request was for a Boston Cream Pie – and I had never even made pastry cream before. Once everything is cooled and ready, cut out the centers of the cupcakes. The truth is, I grew … I’m just wondering do I have to use corn syrup for the ganache? If you try the cupcakes again, you could always try adding another tablespoon of cream. I follow the recipe to the letter (right down to setting a kitchen timer for 3-4 minutes so sugar and better get creamed properly) . What brand of cupcake corer do you have? Boston Cream Cupcakes. Notify me via e-mail if anyone answers my comment. Your photos and video make the ganache look thick and light in chocolate. I use granulated sugar in the cake and powdered sugar in the frosting. I’m not sure if it’s something that I did wrong or if it’s meant to be like that. That should be fine if they’re well wrapped. My big issue is that both times the cupcakes came out REALLY Dense. I made these the other day and they were delicious! I have no idea how you did it but I ended up just spreading it on the cupcakes. They were all gone within 10 minutes! Add the milk mixture and mix until well combined. And what size is it as mines to big which makes me overfil my liners . Thanks you. Firstly, thanks for posting this recipe! TIA! 12-14 cupcakes. Thanks so much Jean! Baked these cupcakes today and they are just delightful. The corn syrup and cream should be heated together and the poured over the chocolate. Thank you thank you! They’re such a hit with everyone, thank you! They are unfrosted. I love your recipes. I love filling cupcakes with pastry cream. How soon before serving can I frost them? I’m going to make the recipe tonight and I’m not sure for the ganache. I can’t wait to try them myself! Boston Cream Pie Cheesecake Well done on an amazing recipe! Am I able to halve the ingredients to get half the amount of cupcakes? (Pay no attention to the negative comments! Put the chocolate chips and corn syrup in a large bowl. . You can use yogurt. One question I had is if you used powdered sugar or granulated sugar for the cake? Please answer asap! These look amazing! The syrup will not be at a warm temperature, like the cream and chocolate, and will therefore cause things to seize. So glad you enjoyed them! Add remaining dry ingredients and mix until well combined. I made these yesterday for my husband’s birthday. Pls I need to ask if I skip the light corn syrup what alternative can I use (healthier version)? Freeze until firm. I came across this video on YouTube, and it has saved me!!! Instead of using a paring knife to cut off the top of the cupcake in order to then fill it, Lindsay uses a cupcake corer to remove a small portion of the cupcake, and then pipes in the pastry cream. Allow to boil for 2 minutes, stirring continuously. Love this recipe thanks so much for sharing! Hey! Going to post The Good, The Bad, The Best, and The Worst…. I was so happy to see that these are actually made from scratch, not cake mix and cool whip. 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. And watch videos demonstrating recipe prep and cooking techniques. I tried these and they taste great! My pastry cream is divine, however, so I’ve popped it in the fridge and will retry the cakes again tomorrow. . Ice Cream, Ice Cream Cakes, Ice Cream Pies, http://bitchesthatbake.home.blog/2020/02/14/boston-cream-cupcakes/. While the cupcakes cool, make the pastry cream. I made these cupcakes for myself and my co-workers.They were so so good.The best I have ever had.Everyone went for seconds.Very light texture, just perfect.The recipe was very easy to follow also. My husband is gluten and corn free as he’s allergic! It’s hard to say, but potentially over mixing at the end. Yes, they can frozen. 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? Thanks! Pillsbury, the Barrelhead logo, and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license. Save my name, email, and website in this browser for the next time I comment. 10. I use Nestle semi- sweet chocoalate chips, light corn syrup and the boiling heavy cream. The custard was very runny. I’d have to agree with you on the negatives. I can’t wait to make these. Thanks. I haven’t tried yogurt, but I think using additional milk would work ok. Hi, great recipes as usual. You can actually just add some additional heavy cream or leave it out all together. The size of it holds 1 3/4 oz or 52ml. Awesome! I tried to microwave it. Did you use semi sweet chocolate, or another kind? 14. Either will work. I honestly don’t know. 20. There are a lot of steps but you made this so easy to follow. Can i use maple syrup for the ganache?