Boston Cream Cupcakes

 

Boston Cream Cupcakes

Enjoy the beloved flavor of Boston cream pie in a fun, portable cupcake version. These treats feature a soft and tender vanilla cupcake filled with a luscious, silky pastry cream and finished with a rich, glossy chocolate ganache. Each perfect bite delivers a delicious balance of creamy, sweet, and rich flavors.

Yields: 12-14 cupcakes

Prep time: 45 minutes (plus chilling time)

Cook time: 20 minutes

Chill time: At least 2 hours

📝 Ingredients

For the Pastry Cream Filling

1 ¼ cups whole milk

¼ cup granulated sugar, divided

2 large egg yolks

2 tablespoons cornstarch

1 tablespoon unsalted butter

1 teaspoon vanilla extract

For the Vanilla Cupcakes

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup whole milk, at room temperature

For the Chocolate Ganache

¾ cup semi-sweet chocolate chips (or finely chopped chocolate)

½ cup heavy cream

1 tablespoon unsalted butter (optional, for extra shine)

👩‍🍳 Instructions

1. Make the Pastry Cream (Can be done a day ahead)

Combine Dry Ingredients: In a medium heatproof bowl, whisk the egg yolks, cornstarch, and half of the sugar (2 tablespoons) together until the mixture is pale, thick, and smooth. This will help prevent lumps.

Heat the Milk: In a medium saucepan, combine the milk with the remaining half of the sugar (2 tablespoons). Warm over medium heat, stirring occasionally, until it is hot and steaming but not boiling. Small bubbles will appear around the edges.

Temper the Eggs: While whisking the egg yolk mixture constantly, slowly pour about half of the hot milk into the bowl. This gradually raises the temperature of the eggs so they don't scramble.

Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, for 2-4 minutes. The mixture will suddenly thicken into a pudding-like consistency. Once it becomes thick and you see a few bubbles burst on the surface, remove it from the heat.

Finish & Chill: Stir in the butter and vanilla extract until the butter is melted and fully incorporated. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and firm.

2. Bake the Cupcakes

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a standard muffin pan with 12 paper cupcake liners.

Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter & Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.

Alternate Dry and Wet: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. (e.g., 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix just until combined after each addition; do not overmix.

Bake: Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Cupcakes must be completely cool before filling and glazing.

3. Make the Ganache

Heat Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer (small bubbles will form around the edges). Alternatively, heat it in a microwave-safe bowl for 45-60 seconds until hot.

Combine with Chocolate: Place the chocolate chips in a medium heatproof bowl. Pour the hot cream over the chocolate. Let it sit undisturbed for 3-5 minutes to allow the chocolate to soften.

Stir Until Smooth: Gently whisk or stir until the chocolate is completely melted and the mixture is smooth and glossy. If using, stir in the butter for added shine. Allow the ganache to cool slightly and thicken for about 10-15 minutes before dipping the cupcakes.

4. Assemble the Cupcakes

Core the Cupcakes: Once the cupcakes are cool, use a small knife, an apple corer, or a cupcake corer to remove a small, cylindrical plug from the center of each cupcake. Go about two-thirds of the way down. Discard or snack on the removed pieces.

Fill with Pastry Cream: Transfer the chilled pastry cream to a piping bag fitted with a small round tip or a sturdy zip-top bag with a corner snipped off. Pipe the pastry cream into each cavity, filling it level with the top of the cupcake.

Top with Ganache: Gently dip the top of each filled cupcake into the slightly cooled ganache. Alternatively, you can spoon the ganache over the center, allowing it to spread naturally. A small offset spatula can help coax it to the edges if needed.

Set the Ganache: Place the cupcakes on a wire rack or serving platter and allow the ganache to set for about 15-20 minutes at room temperature, or slightly longer in the refrigerator if you prefer a firmer top.

5. Serve and Enjoy

These cupcakes can be served chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy your perfectly indulgent dessert