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Boston Cream Cupcakes: A Delicious Twist on the Classic Dessert

  • Author: Dottie
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x

Description

These scrumptious cupcakes are filled with creamy pastry cream and topped with luscious chocolate ganache, making them a perfect treat for any celebration. Their light texture and rich flavors are sure to delight everyone!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup pastry cream (store-bought or homemade)
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 cups whole milk (for pastry cream)
  • ½ cup granulated sugar (for pastry cream)
  • 4 large egg yolks (for pastry cream)
  • ¼ cup cornstarch (for pastry cream)
  • 2 tablespoons unsalted butter (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a standard muffin tin with cupcake liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  5. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  7. Fill each cupcake liner about two-thirds full with the batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Gather ingredients for the pastry cream: 2 cups whole milk, ½ cup granulated sugar, 4 large egg yolks, ¼ cup cornstarch, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract.
  11. Heat the milk over medium heat until just about to boil, then remove from heat.
  12. In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
  13. Stir in the cornstarch until well combined.
  14. Gradually pour the hot milk into the egg mixture, whisking constantly.
  15. Pour back into the saucepan and cook over medium heat, whisking constantly until thickened (about 5-7 minutes).
  16. Remove from heat, stir in butter and vanilla, then cover with plastic wrap and let cool completely.
  17. Heat the heavy cream in a small saucepan until it just begins to simmer.
  18. Remove from heat and add the semi-sweet chocolate chips. Let sit for 2-3 minutes.
  19. Whisk until completely smooth and glossy.
  20. Allow the ganache to cool slightly at room temperature.

Notes

  • For a quicker option, use store-bought pastry cream.
  • Ensure the cupcakes are completely cooled before filling with pastry cream and topping with ganache.
  • You can add sprinkles or chocolate shavings on top of the ganache for extra decoration.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

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Find it online: https://butdelicious.com/boston-cream-cupcakes/