Description
These indulgent Boston Cream Cupcakes combine the classic flavors of Boston Cream Pie into a portable dessert. Featuring moist vanilla cupcakes, creamy custard filling, and a decadent chocolate ganache topping, they’re perfect for celebrations or a special sweet treat. Easy to make and utterly delicious, these cupcakes are sure to impress!
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
For the Pastry Cream Filling
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, followed by vanilla.
- Gradually incorporate dry ingredients and milk, alternating, beginning and ending with dry ingredients.
- Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Prepare the Pastry Cream
- Heat milk, sugar, and cornstarch in a saucepan over medium heat.
- Temper egg yolks by adding a small amount of the hot milk mixture while whisking constantly.
- Return egg mixture to the saucepan. Cook, whisking constantly, until thickened.
- Remove from heat, stir in butter and vanilla, and refrigerate with plastic wrap pressed to the surface until chilled.
- Make the Ganache
- Heat heavy cream until hot but not boiling.
- Pour cream over chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy. Cool slightly.
- Assemble the Cupcakes
- Core each cupcake and fill with pastry cream.
- Dip or spoon ganache over the tops of cupcakes. Allow ganache to set before serving.
Notes
- Pastry cream can be made a day ahead for convenience.
- Strain pastry cream if lumps form for a smooth texture.
- Allow ganache to cool slightly to prevent a runny consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American