Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring fluffy vanilla cupcakes filled with creamy pastry cream and topped with a rich, glossy chocolate ganache. These bite-sized treats offer the perfect combination of light cake, smooth custard, and decadent chocolate, making them a favorite for any dessert lover!
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For the Cupcakes:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ cup (120 ml) milk
For the Pastry Cream Filling:
- 1 cup (240 ml) whole milk
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tbsp (15 g) cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Ganache:
- ½ cup (120 ml) heavy cream
- ½ cup (85 g) semi-sweet chocolate chips
- 1 tsp corn syrup (optional, for extra shine)
Directions
Step 1: Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, mixing 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 in the center comes out clean.
- Let the cupcakes cool completely before filling.
Step 2: Make the Pastry Cream
- In a small saucepan, heat the milk over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely cool.
Step 3: Fill the Cupcakes
- Using a sharp knife or cupcake corer, cut a small hole in the center of each cupcake.
- Spoon or pipe the pastry cream into the center of each cupcake.
Step 4: Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream until steaming but not boiling.
- Pour the hot cream over the chocolate chips and let sit for 1-2 minutes.
- Stir until smooth and glossy. Add corn syrup for extra shine, if desired.
- Let the ganache cool slightly before topping the cupcakes.
Step 5: Assemble and Serve
- Spoon or dip the cupcakes into the chocolate ganache, letting excess drip off.
- Allow the ganache to set for about 15 minutes before serving.
Notes
- Make-Ahead: Pastry cream can be made 1-2 days in advance and stored in the refrigerator.
- Storage: Store cupcakes in an airtight container in the fridge for up to 3 days.
- Alternative Filling: Swap vanilla pastry cream for whipped cream or pudding for a quicker version.
Why This recipe Works
The combination of moist vanilla cake, silky custard, and rich chocolate topping creates a perfect balance of flavors and textures. The lightness of the cake complements the creamy filling and smooth ganache, making every bite irresistible.
Conclusion
These Boston Cream Cupcakes are a fun, delicious way to enjoy a classic dessert in cupcake form. Whether for a party, special occasion, or just a sweet treat, they’re sure to impress! Try them today and enjoy a bakery-style dessert right at home! 🧁🍫✨
Frequently Asked Questions
Can I make the Boston Cream Cupcakes ahead of time, and if so, how should I store them?
Yes, you can definitely make these cupcakes ahead of time. The pastry cream can be made 1-2 days in advance and stored in the refrigerator in an airtight container. The cupcakes themselves, once assembled with the filling and ganache, can be stored in an airtight container in the refrigerator for up to 3 days. For best results, allow the cupcakes to come to room temperature for about 15-20 minutes before serving to soften the cake and filling.
Are there any ingredient substitutions I can make, especially for the pastry cream or chocolate ganache?
Absolutely! For the pastry cream, you can substitute the whole milk with a lower-fat milk, but the texture might be slightly less rich. You can also use a store-bought vanilla pudding as a quicker alternative. For the chocolate ganache, you can use milk chocolate or dark chocolate chips instead of semi-sweet, adjusting the sweetness to your preference. If you don’t have corn syrup, the ganache will still set beautifully, but it may not have quite as much shine.
How do I know when the cupcakes, pastry cream, and ganache are perfectly cooked?
The cupcakes are done when a toothpick inserted into the center comes out clean, indicating the batter is fully baked. The pastry cream is ready when it has thickened significantly and coats the back of a spoon, usually after about 2-3 minutes of constant stirring. The ganache is perfect when the heavy cream is steaming and the chocolate chips are fully melted and stirred until smooth and glossy. The consistency should be pourable but thick enough to coat the cupcakes.
Can I scale this recipe up to make more Boston Cream Cupcakes, and what adjustments should I make?
Yes, you can easily double or even triple this recipe. When doubling, you’ll likely need to use two muffin tins and bake the cupcakes in batches, or use a larger oven capacity. Ensure your mixing bowls are large enough to accommodate the increased volume of ingredients. Increase the cooking times slightly, especially for the cupcakes, by checking them a few minutes earlier than the original recipe suggests. Be mindful of the cooking time for the pastry cream, as it might require slightly longer to thicken.
What are the nutritional highlights of these Boston Cream Cupcakes?
These Boston Cream Cupcakes offer a treat with some nutritional value. The milk provides calcium and vitamin D, while the eggs contribute protein and essential nutrients. The butter provides some fat, and the chocolate adds antioxidants. However, it’s important to remember that these are dessert items, so enjoy them in moderation.
How to Make Delicious Boston Cream Cupcakes
These Boston Cream Cupcakes are a delightful treat combining moist vanilla cupcakes with luscious pastry cream filling and a rich chocolate glaze.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup milk preferably whole
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter softened
- 2 tablespoons cocoa powder for chocolate glaze
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, sugar, and butter until well combined.
- Add milk and vanilla extract to the mixture and stir until smooth.
- Spoon the batter into cupcake liners and bake for 20-25 minutes.
- For the glaze, mix cocoa powder with a little water to create a smooth paste.
- Allow cupcakes to cool, then fill with pastry cream and top with chocolate glaze.
Notes
Ensure cupcakes are completely cooled before applying the glaze for a smooth finish.
