How to Make Delicious Boston Cream Cupcakes

Indulge in the irresistible charm of “Decadent Treat: Boston Cream Cupcakes,” a delightful twist on the classic Boston cream pie. These cupcakes combine moist vanilla cake, creamy custard filling, and a rich chocolate ganache topping, creating a gourmet experience in every bite. Perfect for satisfying your sweet tooth, these cupcakes are ideal for parties, celebrations, or whenever you crave a sophisticated dessert that’s both elegant and comforting.

Why You’ll Love Boston Cream Cupcakes:

  • Classic Flavors: Enjoy the timeless combination of vanilla, custard, and chocolate in a convenient cupcake form.
  • Gourmet Experience: Offers a taste of luxury with its creamy filling and decadent ganache.
  • Perfect for Any Occasion: Great for birthdays, holidays, or as a special treat to brighten your day.
  • Surprisingly Simple: Despite their impressive appearance, these cupcakes are straightforward to make with the right ingredients and techniques.

Ingredients Notes For Boston Cream Cupcakes:

  • Vanilla Cupcakes: Start with your favorite vanilla cupcake recipe or a quality boxed mix for the base.
  • Custard Filling: Homemade or store-bought vanilla custard or pastry cream gives the cupcakes their signature creamy center.
  • Chocolate Ganache: A simple blend of heavy cream and dark chocolate creates a smooth, rich topping.
  • Extras: Add a touch of vanilla extract to the custard and a pinch of salt to the ganache to enhance the flavors.

Recipe Steps:

  1. Bake the Cupcakes: Prepare and bake the vanilla cupcakes according to the recipe or package directions. Let them cool completely.
  2. Prepare the Custard: If making from scratch, cook the custard and allow it to chill. Otherwise, have your pastry cream ready to use.
  3. Core and Fill: Remove a small core from the center of each cupcake and fill with custard, replacing the top piece of the cake if desired.
  4. Make the Ganache: Heat the cream until it’s just simmering, then pour over chopped chocolate, letting it sit for a few minutes before stirring until smooth.
  5. Top the Cupcakes: Spoon or pour the ganache over each filled cupcake, covering the top and allowing it to set slightly.
  6. Serve: Once the ganache has cooled and set, the cupcakes are ready to be served.
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Storage Options:

  • Refrigerate: Due to the custard filling, store the cupcakes in the refrigerator for up to 3 days.
  • Serve at Room Temperature: For the best flavor and texture, let the cupcakes come to room temperature before serving.

INGREDIENTS

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk

For the Custard Filling:

  • 1 cup whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

INSTRUCTIONS

  1. Make the Cupcakes:
    • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a bowl, whisk together the flour, baking powder, and salt.
    • In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
    • Gradually mix in the dry ingredients and milk, alternating between the two, starting and ending with the dry ingredients.
    • Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
  2. Prepare the Custard Filling:
    • In a saucepan, heat the milk until it starts to simmer. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
    • Gradually whisk some of the hot milk into the egg mixture to temper it, then pour the mixture back into the saucepan with the remaining milk.
    • Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and stir in the vanilla.
    • Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the custard to prevent a skin from forming), and chill until cool.
  3. Make the Chocolate Ganache:
    • Place the chocolate chips in a bowl. Heat the cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a few minutes, then stir until smooth. Cool to a spreadable consistency.
  4. Assemble the Cupcakes:
    • Once the cupcakes are cool, cut a small hole in the center of each cupcake and remove a piece of the cake to make room for the filling.
    • Spoon or pipe the custard filling into each cupcake.
    • Spread or pipe the chocolate ganache on top of each cupcake.
  5. Serve:
    • Once assembled, the Boston Cream Cupcakes are ready to serve. You can refrigerate them until ready to enjoy, letting them come to room temperature for a few minutes before serving.
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