Description
These Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie. A moist vanilla cupcake is filled with rich vanilla pastry cream and topped with a glossy chocolate ganache. Perfect for any occasion!
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Make the pastry cream: In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks and 1/2 cup of the milk until smooth. Gradually whisk in the remaining 1 1/2 cups milk. Place over medium heat, stirring constantly with a whisk, until mixture thickens and comes to a gentle boil (about 5-7 minutes). Boil for 1 minute, then remove from heat. Stir in vanilla and butter until melted. Pour through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold, at least 2 hours.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make the cupcakes: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in vanilla.
- Reduce speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
- Divide batter evenly among prepared muffin cups (fill about 2/3 full). Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Fill the cupcakes: Once cupcakes are cool, use a small knife or cupcake corer to cut a cone-shaped hole from the top of each cupcake. Fill each cavity with pastry cream. Replace the cone (cut off the tip so it fits flush). Repeat with all cupcakes.
- Make the ganache: Place chopped chocolate in a small bowl. Heat cream in a small saucepan over medium heat until it just begins to simmer. Pour over chocolate, let sit 1 minute, then stir until smooth. Stir in butter until melted and shiny. Let cool slightly until thickened but still pourable.
- Dip tops of filled cupcakes into the ganache, allowing excess to drip off. Place on a wire rack to set. Refrigerate for at least 30 minutes before serving. Enjoy!
Notes
For best results, chill the filled cupcakes before dipping in ganache to prevent the pastry cream from melting. Pastry cream can be made a day ahead. Leftover cupcakes should be stored in the refrigerator.
Nutrition
- Calories: 420
- Sugar: 38g
- Fat: 21g
- Carbohydrates: 55g
- Protein: 6g