Boston cream cupcakes

Boston cream cupcakes are a delightful twist on the classic Boston cream pie. These cupcakes are filled with creamy vanilla custard and topped with rich chocolate ganache, making them an irresistible treat for any occasion. Follow this recipe to create your own batch of these delicious cupcakes.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Instructions

Making the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Preparing the Pastry Cream Filling:

1. Heat the Milk and Cream: In a medium saucepan, heat the milk and cream over medium heat until it just begins to simmer. Remove from heat.
2. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
3. Temper the Egg Mixture: Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Cook the Mixture: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Once boiling, cook for an additional minute.
5. Add Butter and Vanilla: Remove from heat and whisk in the vanilla extract and butter until smooth.
6. Cool the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
2. Melt the Chocolate: Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
3. Cool Slightly: Allow the ganache to cool slightly until it thickens but is still pourable.

Assembling the Cupcakes:

1. Core the Cupcakes: Using a small knife or a cupcake corer, remove a small section from the center of each cupcake.
2. Fill with Pastry Cream: Spoon or pipe the chilled pastry cream into the cored cupcakes.
3. Top with Ganache: Spoon the chocolate ganache over the top of each filled cupcake, allowing it to drip down the sides.

Serving and Storing:

1. Let Set: Allow the ganache to set at room temperature or refrigerate for a firmer set.
2. Serve: These cupcakes are best enjoyed the same day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture.

Tips and Variations

• For Extra Flavor: Add a tablespoon of coffee or espresso powder to the chocolate ganache for a mocha twist.
• For a Lighter Version: Substitute half of the heavy cream in the pastry cream with whole milk.
• Decoration: Top the ganache with sprinkles, shaved chocolate, or a maraschino cherry for an extra touch of presentation.
• Alternative Fillings: Try filling the cupcakes with flavored custards, such as chocolate or strawberry, for a different take on the classic.

Boston cream cupcakes are a decadent dessert that combines the best of cake, custard, and chocolate. Perfect for celebrations or as a special treat, these cupcakes are sure to impress your family and friends with their rich flavors and beautiful presentation. Enjoy!