Irresistible Boston Cream Cupcakes

Introduction

Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These fluffy cupcakes are filled with rich pastry cream, topped with smooth chocolate ganache, and can even be swirled with sweet buttercream for added flavor. Perfect for parties, gatherings, or simply a sweet treat to enjoy at home, these cupcakes are sure to impress!

Why Make This Recipe

Who doesn’t love a cupcake that tastes like a slice of Boston cream pie? This recipe combines the best of both worlds—easy-to-eat cupcakes with all the flavors of that beloved dessert. Whether you’re baking for a special occasion or just want to delight your family, these cupcakes are a winning choice. They are delicious, look fabulous, and are surprisingly simple to make!

How to Make Irresistible Boston Cream Cupcakes

Ingredients:

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 whole milk
1 cup whole milk (for pastry cream)
1⁄4 cup granulated sugar (for pastry cream)
2 egg yolks (for pastry cream)
1 tbsp cornstarch (for pastry cream)
1 tsp vanilla extract (for pastry cream)
1⁄2 tbsp unsalted butter (for pastry cream)
1⁄2 cup heavy cream (for ganache)
4 oz semi-sweet chocolate, chopped (for ganache)
1 tbsp unsalted butter (for ganache)
1⁄2 cup unsalted butter, softened (for buttercream)
2 cups powdered sugar (for buttercream)
1 tsp vanilla extract (for buttercream)
2 tbsp heavy cream or milk (for buttercream)

Directions:

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
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 the cupcakes cool completely before filling.
For the pastry cream filling, heat 1 cup of milk in a small saucepan over medium heat until it starts to steam but does not boil.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Slowly pour half of the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2 minutes.
Remove from heat, then stir in the vanilla and butter. Let it cool completely before using.
For the chocolate ganache, heat the heavy cream in a saucepan or microwave until hot (not boiling).
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir until smooth.
Stir in the butter for an extra shine. Let it cool slightly before using.
To fill the cupcakes, use a knife or piping tip to hollow out the center of each cupcake.
Pipe or spoon the cooled pastry cream into each cupcake.
For the ganache topping, spoon or dip each filled cupcake into the chocolate ganache.
If desired, pipe a small amount of buttercream over the ganache for a beautiful swirl.
Dust with cocoa powder for an elegant finish.

How to Serve Irresistible Boston Cream Cupcakes

Serve these cupcakes as a delightful dessert at parties or family gatherings. Pair them with a glass of cold milk, coffee, or tea for a sweet treat to enjoy at any time!

How to Store Irresistible Boston Cream Cupcakes

Keep the cupcakes in an airtight container at room temperature for up to 2 days. If you want to store them longer, refrigerate them for up to a week. Just be sure to allow them to come to room temperature before serving.

Tips to Make Irresistible Boston Cream Cupcakes

Make sure your butter is softened to room temperature for better mixing.
Do not skip cooling the cupcakes completely before adding the pastry cream; this will help keep the filling from melting.
Feel free to use a pre-made ganache for a quicker version of this recipe.

Variation

Try adding a bit of coconut extract to the buttercream for a delightful coconut flavor, or swap out the chocolate ganache for caramel sauce for a new twist.

FAQs

Q1: Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead. Fill and frost them on the day you plan to serve them for the best taste and freshness.

Q2: Can I freeze the filled cupcakes?
Yes, you can freeze the cupcakes without the ganache or frosting. Just wrap them tightly and store them in a freezer-safe container. Thaw them before adding the ganache.

Q3: What can I use instead of eggs?
You can use flax eggs or the equivalent of applesauce or yogurt as a substitute if you need an egg-free option. Just be mindful that this may alter the texture slightly.

Enjoy making and sharing these delicious Irresistible Boston Cream Cupcakes!