Boston Cream Cupcakes

by

Experience the perfect blend of fluffy vanilla cupcakes, silky custard filling, and rich chocolate ganache with this easy-to-follow recipe. These single-serving delights bring the classic Boston Cream Pie to your table with a modern twist.

Why You’ll Love This Recipe:

  • No more sunken cupcakes: Room temperature ingredients ensure smooth batter and even baking.
  • Make ahead-friendly: Prepare the custard and cupcakes in advance for convenience.
  • Bakery-style results: Learn the secrets to silky custard and glossy ganache.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours

Ingredients

Vanilla Cupcakes:
  • 1¼ cups all-purpose flour
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ¾ cup granulated sugar
  • ½ cup whole milk, room temperature
  • ½ cup unsalted butter, room temperature
Custard Filling:
  • 1 cup whole milk
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 tablespoon butter
Chocolate Ganache:
  • 4 ounces semi-sweet chocolate (⅔ cup chips)
  • ½ cup heavy cream

Instructions

1. Prepare Your Workspace:

  • Preheat the oven to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners.
  • Allow eggs, butter, and milk to reach room temperature (about 30 minutes).

2. Make the Vanilla Cupcakes:

  1. Sift flour, baking powder, and salt into a bowl.
  2. Cream butter until light and fluffy using a stand or hand mixer.
  3. Gradually add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, mixing after each addition. Mix in vanilla extract.
  5. Alternate adding dry ingredients and milk in thirds, starting and ending with the dry mixture. Mix just until combined.
  6. Divide batter evenly among liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, testing for doneness with a toothpick. Cool completely on a rack.

3. Prepare the Custard Filling:

  1. Heat milk in a saucepan over medium-low heat until bubbles form along the edges.
  2. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
  3. Gradually whisk ¼ cup hot milk into the yolk mixture to temper it.
  4. Combine tempered yolk mixture with remaining milk in the saucepan, stirring constantly until thickened.
  5. Remove from heat and stir in vanilla and butter. Strain into a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours.

4. Make the Chocolate Ganache:

  1. Chop chocolate and place it in a heat-safe bowl.
  2. Heat cream until bubbles form along the edges. Pour over chocolate and let sit for 1 minute.
  3. Stir until smooth and glossy. Allow to cool slightly before use.

5. Assemble the Cupcakes:

  1. Use a knife or cupcake corer to remove a small section from the center of each cupcake.
  2. Fill the cavity with chilled custard.
  3. Spoon ganache over the top and spread to the edges with a spatula.

6. Final Touches:

  • Smooth ganache for a professional look.
  • Optional: Garnish with chocolate shavings or sprinkles.
  • Refrigerate for 15 minutes to set the ganache.

Cooking Tips

  • Use room temperature ingredients for fluffier cupcakes.
  • Avoid overmixing the batter to prevent dense cupcakes.
  • Let custard cool completely before filling cupcakes to avoid sogginess.
  • Allow ganache to cool slightly before applying for the perfect consistency.

Storage:

Store finished cupcakes in the refrigerator for up to 3 days.

Leave a Comment