Irresistible Boston Cream Cupcakes

Description

These Boston Cream Cupcakes are the perfect combination of light, fluffy vanilla cupcakes, smooth vanilla pastry cream, and a rich, glossy chocolate ganache topping. A mini version of the classic Boston Cream Pie, these cupcakes are indulgent, elegant, and sure to impress at any gathering.

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120ml) whole milk

For the Vanilla Pastry Cream:

• 1 cup (240ml) whole milk
• 3 tbsp granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, finely chopped
• 1 tbsp unsalted butter

Instructions

Step 1: Make the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
5. Add half of the flour mixture, mix, then add milk. Finish with the remaining flour mixture.
6. Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Cool completely before filling.

Step 2: Prepare the Vanilla Pastry Cream

1. Heat milk in a saucepan over medium heat until steaming but not boiling.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture while whisking constantly.
4. Return mixture to the saucepan and cook over low heat, whisking until thickened (about 2 minutes).
5. Remove from heat, stir in vanilla and butter, then cool completely.

Step 3: Make the Chocolate Ganache

1. Heat heavy cream in a small saucepan until hot but not boiling.
2. Pour over the chopped chocolate and let sit for 1 minute.
3. Stir until smooth, then mix in butter. Let cool slightly.

Step 4: Assemble the Cupcakes

1. Use a knife or cupcake corer to remove the center of each cupcake.
2. Fill each hole with a spoonful of pastry cream.
3. Spoon or dip the cupcakes into the chocolate ganache.
4. Let set before serving.

Notes & Tips

✔ Chilling the Pastry Cream – Let the pastry cream cool in the fridge for at least 30 minutes to thicken properly.
✔ Using a Piping Bag – For easy filling, transfer the pastry cream to a piping bag and fill the cupcakes neatly.
✔ Storage – Store cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature before serving.
✔ Ganache Consistency – If the ganache is too thick, add a splash of warm cream to loosen it up.

Servings & Nutritional Info

• Servings: 12 cupcakes
• Calories per cupcake: ~280
• Carbohydrates: 35g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 22g

Benefits of Boston Cream Cupcakes

• Homemade Goodness – No preservatives, just fresh ingredients.
• Balanced Flavors – Light cake, creamy filling, and rich chocolate create the perfect bite.
• Perfect for Any Occasion – Great for birthdays, parties, or as a treat.
• Customizable – You can make a gluten-free or dairy-free version with substitutions.

Q&A

Q: Can I use store-bought custard instead of making pastry cream?

A: Yes! If you’re short on time, a high-quality store-bought vanilla pudding or custard works well.

Q: How do I prevent my cupcakes from getting soggy?

A: Make sure the cupcakes are fully cooled before filling them, and don’t overfill with pastry cream.

Q: Can I make these cupcakes ahead of time?

A: Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Assemble them just before serving.

Q: How do I make these gluten-free?

A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Enjoy your Irresistible Boston Cream Cupcakes, and happy baking! 🍰😋