Description
Delightful cupcakes filled with rich pastry cream and topped with decadent chocolate ganache.
Ingredients
Scale
- 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 optional topping)
- 2 cups powdered sugar (for optional topping)
- 1 tsp vanilla extract (for optional topping)
- 2 tbsp heavy cream or milk (for optional topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Mix flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream together 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. Stir in vanilla extract.
- Gradually add the dry ingredients and milk to the mixture, starting and ending with the dry ingredients. Mix until just combined. Divide the batter 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. Allow the cupcakes to cool completely before filling them.
- To make the pastry cream filling, heat milk in a small saucepan over medium heat until it starts to steam, but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour half of the hot milk into this egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in vanilla and butter. Let cool completely.
- For the chocolate ganache, heat heavy cream until hot but not boiling. Pour the hot cream over chopped chocolate and let it sit for 2 minutes. Stir until smooth and then mix in the butter for shine. Let it cool slightly before using.
- To assemble the cupcakes, use a knife or a piping tip to hollow out the center of each cupcake. Pipe or spoon the cooled pastry cream into each cupcake. Dip or spoon each cupcake into the ganache. Optionally, add a small amount of vanilla buttercream on top and dust lightly with cocoa powder.
Notes
Use room temperature ingredients for a smoother batter. Ensure cooling time is adhered to for better filling and frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cupcakes, dessert, Boston cream, chocolate ganache