Boston Cream Cup Cakes

Indulge in the irresistible charm of Boston Cream Cupcakes—an elegant twist on the classic Boston cream pie that delivers creamy, chocolatey bliss in a compact size! These delightful treats feature moist, buttery vanilla cupcakes filled with luscious homemade pastry cream and crowned with a rich, glossy layer of semisweet chocolate ganache. Perfect for birthdays, celebrations, or an indulgent dessert, this recipe combines simple ingredients like eggs, milk, and vanilla for a bakery-quality dessert made right in your kitchen. With step-by-step guidance and a stunning presentation, these decadent cupcakes are sure to impress and satisfy every sweet tooth.

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, melted
• 2 teaspoons Vanilla extract
• 2 large Eggs
• 0.5 cups Whole milk
• 3 large Egg yolks (for pastry cream)
• 0.33 cups Granulated sugar (for pastry cream)
• 2 tablespoons Cornstarch
• 1 cups Whole milk (for pastry cream)
• 1 teaspoons Vanilla extract (for pastry cream)
• 0.5 cups Heavy cream
• 1 cups Semisweet chocolate chips
• 1 tablespoons Unsalted butter (for ganache)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

In another bowl, mix the melted butter, vanilla extract, eggs, and milk until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.

Step 5

Divide the batter evenly among the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Allow the cupcakes to cool completely on a wire rack.

Step 7

To make the pastry cream, whisk the egg yolks and sugar in a medium bowl until pale. Mix in the cornstarch until smooth.

Step 8

In a saucepan, heat the milk over medium heat until it just comes to a simmer. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

Step 9

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2–3 minutes). Remove from heat and stir in the vanilla extract. Chill the pastry cream in the refrigerator for at least 30 minutes.

Step 10

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips and 1 tablespoon of butter until smooth. Let the ganache cool slightly.

Step 11

Once the cupcakes are cool, cut a small circular hole in the center of each cupcake and remove the core, creating space for the filling. Save the removed tops.

Step 12

Fill each cupcake with a spoonful of chilled pastry cream and replace the tops.

Step 13

Spread the ganache on top of each cupcake using a spoon or spatula, allowing it to slightly drip down the sides.

Step 14

Refrigerate the cupcakes until the ganache is set, approximately 15 minutes. Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	1018.5 grams (1018.5g)

Amount per serving	% Daily Value*
Calories	3788

Total Fat 238.60g	306%
Saturated Fat 142.30g	712%
Polyunsaturated Fat 0.10g
Cholesterol 1348mg	449%
Sodium 1528mg	66%
Total Carbohydrate 387.60g	141%
Dietary Fiber 16.10g	58%
Total Sugars 352.20g
Protein 41.80g	84%

Vitamin D 199IU	994%
Calcium 411mg	32%
Iron 11mg	62%
Potassium 1196mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 4.3%

Carbs: 40.1%