Description
These Heavenly Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring a light and fluffy vanilla cupcake filled with creamy custard and topped with smooth chocolate ganache.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- ¼ cup granulated sugar (for the custard)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (for the custard)
- 6 ounces semisweet chocolate, chopped
- 1 cup heavy cream (for the ganache)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- While the cupcakes are cooling, make the custard. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2-3 minutes.
- Once thickened, remove from heat and stir in the vanilla extract. Let it cool to room temperature before using.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth.
- To assemble the cupcakes, use a small knife or cupcake corer to remove the center of each cooled cupcake.
- Fill each cupcake with the custard, then spoon the ganache over the top to cover the filling.
- Let the ganache set before serving, or refrigerate for a firmer finish.
Notes
- Dark chocolate can be used for the ganache for a richer flavor.
- Store-bought vanilla pudding can be used instead of homemade custard if in a rush.
- The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Mini versions of these cupcakes can be made by using a mini muffin tin, baking for 12-15 minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 25g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
