Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Boston Cream Cupcakes

  • Author: krmibk110
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful cupcakes filled with rich pastry cream and topped with smooth chocolate ganache, inspired by the classic Boston Cream Pie.

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 buttercream)
  • 2 cups powdered sugar (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • 2 tbsp heavy cream or milk (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
  5. Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool completely before filling.
  9. 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.
  10. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  11. Slowly pour half of the hot milk into the egg mixture, whisking constantly.
  12. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2 minutes.
  13. Remove from heat, then stir in the vanilla and butter. Let it cool completely before using.
  14. For the chocolate ganache, heat the heavy cream in a saucepan or microwave until hot (not boiling).
  15. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir until smooth.
  16. Stir in the butter for an extra shine. Let it cool slightly before using.
  17. To fill the cupcakes, use a knife or piping tip to hollow out the center of each cupcake.
  18. Pipe or spoon the cooled pastry cream into each cupcake.
  19. For the ganache topping, spoon or dip each filled cupcake into the chocolate ganache.
  20. If desired, pipe a small amount of buttercream over the ganache for a beautiful swirl.
  21. Dust with cocoa powder for an elegant finish.

Notes

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.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 300
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Boston Cream, Cupcakes, Dessert, Pastry Cream, Ganache

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