Boston Cream Cupcakes
Indulge in the irresistible charm of Boston Cream Cupcakes, a handheld twist on the classic dessert! These heavenly treats feature moist vanilla cupcakes filled with a luscious homemade pastry cream, made with silky egg yolks and rich vanilla for a decadent center. Topped with a glossy layer of bittersweet chocolate ganache, these cupcakes deliver the perfect balance of sweetness and indulgence. Whether you're baking for a special celebration or just treating yourself, this easy-to-follow recipe ensures flawless results every time. With just 30 minutes of prep, these elegant cupcakes are the ideal crowd-pleaser for dessert lovers of all ages. Sit back, take a bite, and savor the delightful fusion of creamy, cakey, and chocolaty goodness!
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Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
- 4 egg yolks
- 1.5 cups whole milk (for pastry cream)
- 0.5 cup granulated sugar (for pastry cream)
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon pure vanilla extract (for pastry cream)
- 8 ounces bittersweet chocolate, chopped
- 0.75 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
Add the softened butter to the dry mixture and mix with a hand mixer or stand mixer on low speed until the mixture resembles crumbs.
Step 4
Add the eggs, vanilla extract, and milk; mix on medium speed until the batter is smooth. Do not overmix.
Step 5
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Step 6
Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
Step 7
To prepare the pastry cream, whisk together egg yolks, sugar, and cornstarch in a medium bowl until smooth.
Step 8
In a saucepan, heat the milk over medium heat until it’s hot but not boiling. Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Step 9
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens, about 2-3 minutes.
Step 10
Remove from heat and whisk in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (directly touching the cream surface to prevent a skin from forming), and refrigerate until chilled.
Step 11
To make the ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Step 12
Pour the hot cream over the chocolate and let it sit for 3-4 minutes, then stir until smooth and glossy. Let cool slightly until it thickens to spreading consistency.
Step 13
Once the cupcakes are cool, use a knife or a cupcake corer to remove a small portion from the center of each cupcake, creating a hole for the filling.
Step 14
Spoon or pipe the chilled pastry cream into the holes, filling them completely.
Step 15
Spread the chocolate ganache over the top of each cupcake to seal the filling and create a smooth top.
Step 16
Refrigerate the cupcakes for at least 30 minutes to set the ganache before serving. Enjoy!
Nutrition Facts
| Serving size | 1194.3 grams (1194.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3208 |
| Total Fat 164.30g | 211% |
| Saturated Fat 95.30g | 476% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 969mg | 323% |
| Sodium 1015mg | 44% |
| Total Carbohydrate 383.20g | 139% |
| Dietary Fiber 16.00g | 57% |
| Total Sugars 333.60g | |
| Protein 37.90g | 76% |
| Vitamin D 313IU | 1565% |
| Calcium 783mg | 60% |
| Iron 29mg | 161% |
| Potassium 2015mg | 43% |
Source of Calories