Boston Cream Cupcakes
Boston Cream Cupcakes are a delicious twist on the classic Boston Cream Pie. These cupcakes feature a light and fluffy vanilla cake filled with rich, creamy custard and topped with a smooth, glossy chocolate ganache. They offer the perfect balance of sweetness and indulgence, making them a favorite treat for any occasion.
Equipment
- Mixing Bowls – For preparing batter and custard
- Electric Mixer – To mix ingredients smoothly
- Cupcake Pan – To bake the cupcakes
- Piping Bag – For filling cupcakes with custard
- Saucepan – To prepare the custard
- Whisk – To mix custard ingredients
- Small Offset Spatula – For spreading ganache
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Custard Filling
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before filling.
Step 2: Make the Custard Filling
- In a saucepan, heat the milk over medium heat until it starts to steam (do not boil).
- In a small bowl, whisk together sugar, cornstarch, and egg yolk.
- Slowly pour a small amount of the heated milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 2-3 minutes).
- Remove from heat and stir in vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin from forming), and refrigerate until cool.
Step 3: Fill the Cupcakes
- Once the cupcakes have cooled, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake.
- Fill a piping bag with the chilled custard.
- Pipe the custard into each cupcake until filled.
Step 4: Make the Chocolate Ganache
- In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 30-40 seconds).
- Pour the hot cream over the chocolate chips and let sit for 1 minute.
- Stir until smooth and glossy.
Step 5: Top with Ganache
- Spoon or spread the chocolate ganache over the tops of the cupcakes.
- Let the ganache set for about 10 minutes before serving.
Step 6: Serve & Enjoy!
- Your Boston Cream Cupcakes are now ready to enjoy! These are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.