Description
Delicious Boston Cream Cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups whole milk (for pastry cream)
- ½ cup granulated sugar (for pastry cream)
- ¼ cup cornstarch
- ¼ teaspoon salt (for pastry cream)
- 4 large egg yolks
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until just simmering. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until chilled, about 1 hour.
- For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl and let sit for 5 minutes. Stir until smooth and glossy.
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake. Fill each cupcake with the chilled pastry cream.
- Drizzle or dip the tops of the filled cupcakes in the chocolate ganache. Allow the ganache to set for about 15 minutes before serving.
Notes
- For a fun twist, add a tablespoon of orange or lemon zest to the pastry cream for a citrus flavor.
- Substitute the chocolate ganache with a simple dusting of powdered sugar for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg