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

Boston Cream Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Mariem
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x
  • Category: Baking and Assembling
  • Method: American
  • Cuisine: American

Description

These Boston Cream Cupcakes feature a fluffy vanilla cupcake filled with rich pastry cream and topped with a glossy chocolate ganache. A mini version of the beloved Boston Cream Pie, they’re perfect for parties or indulgent snacks!

Ingredients

Units Scale

Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Pastry Cream Filling:

  • 1 cup whole milk
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Prepare the Cupcakes:
    • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
    • Gradually add the flour mixture, alternating with milk, beginning and ending with flour.
    • Divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  2. Make the Pastry Cream:
    • Heat milk in a saucepan over medium heat until just simmering.
    • In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture to temper it.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
    • Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap directly on the surface and chill for at least 1 hour.
  3. Prepare the Ganache:
    • Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips in a bowl.
    • Let sit for 2–3 minutes, then stir until smooth and glossy.
  4. Assemble the Cupcakes:
    • Use a small knife or cupcake corer to cut out the center of each cupcake. Fill with pastry cream and replace the tops.
    • Dip the tops of the cupcakes into the ganache, letting the excess drip off.
  5. Serve:
    • Chill the cupcakes for 15–20 minutes to set the ganache. Serve and enjoy!

Notes

  • Store cupcakes in the refrigerator for up to 3 days.
  • Add a pinch of espresso powder to the ganache for an extra flavor boost.
  • You can make the pastry cream and ganache a day ahead for easier assembly.

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