Boston Cream Cupcakes Recipe
Indulge in the timeless flavor of Boston cream pie, reimagined as delectable cupcakes. These bite-sized treats feature a moist vanilla cake filled with a luscious pastry cream and topped with a rich chocolate ganache. Each cupcake is a perfect balance of sweet, creamy, and decadent.
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Ingredients:
For the Cupcakes:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 ½ teaspoons |
| Salt | ¼ teaspoon |
| Unsalted butter, softened | ½ cup |
| Granulated sugar | ¾ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Whole milk | ½ cup |
For the Pastry Cream Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 1 ¼ cups |
| Granulated sugar | ¼ cup |
| Large egg yolks | 2 |
| Cornstarch | 2 tablespoons |
| Unsalted butter | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
For the Chocolate Ganache:
| Ingredient | Quantity |
|---|---|
| Semi-sweet chocolate chips | ¾ cup |
| Heavy cream | ½ cup |
| Unsalted butter (optional) | 1 tablespoon |
Instructions:
-
Make the Pastry Cream:
- Heat milk and half the sugar until steaming.
- Whisk egg yolks, cornstarch, and remaining sugar.
- Temper eggs with hot milk, then return to saucepan.
- Cook, whisking, until thickened.
- Stir in butter and vanilla. Chill.
-
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line muffin tin with liners.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar.
- Beat in eggs one at a time, then vanilla.
- Alternately add flour and milk to butter mixture.
- Fill liners 2/3 full.
- Bake for 18-20 minutes. Cool completely.
-
Make the Chocolate Ganache:
- Melt chocolate chips with hot heavy cream.
- Stir until smooth. Add butter, if desired.
- Cool slightly.
-
Assemble the Cupcakes:
- Core out centers of cooled cupcakes.
- Fill with chilled pastry cream.
- Dip tops in chocolate ganache.
- Let ganache set.
-
Serve and Enjoy:
- Serve chilled or at room temperature.
