Boston Cream Cupcakes are a bite-sized version of the classic Boston Cream Pie, combining moist vanilla cupcakes, luscious pastry cream filling, and a glossy chocolate ganache topping. These decadent treats are perfect for any occasion, from casual gatherings to elegant celebrations. Their creamy filling and rich chocolate topping make them a crowd-pleaser that’s hard to resist!
Why You Will Love Boston Cream Cupcakes
- Perfect Balance of Flavors: The combination of soft vanilla cupcakes, smooth pastry cream, and indulgent chocolate ganache creates a harmony of flavors.
- Elegant and Easy to Share: These cupcakes are an impressive yet manageable treat for parties and events.
- Make-Ahead Friendly: The pastry cream and ganache can be prepared in advance, making assembly a breeze.
- Fun to Make: These cupcakes offer a creative baking experience, from coring the cupcakes to filling and dipping them in ganache.
Ingredients Notes
For the Cupcakes
- 1 1/2 cups all-purpose flour – the base of the cupcakes.
- 1 1/2 tsp baking powder – helps the cupcakes rise.
- 1/4 tsp salt – enhances the flavors.
- 1/2 cup unsalted butter, softened – provides richness and moisture.
- 1 cup granulated sugar – sweetens the cupcakes.
- 2 large eggs – adds structure and richness.
- 2 tsp vanilla extract – gives a warm, aromatic flavor.
- 1/2 cup milk – ensures a tender crumb.
For the Pastry Cream Filling
- 2 cups whole milk – forms the creamy base.
- 1/3 cup granulated sugar – sweetens the pastry cream.
- 3 tbsp cornstarch – thickens the mixture.
- 4 large egg yolks – creates a rich, velvety texture.
- 2 tbsp unsalted butter – adds smoothness.
- 1 tsp vanilla extract – enhances the flavor.
For the Chocolate Ganache
- 1/2 cup heavy cream – creates the smooth ganache texture.
- 1 cup semi-sweet chocolate chips – the rich, chocolatey topping.
How to Make Boston Cream Cupcakes
Kitchen Equipment Needed
- Cupcake tin
- Paper liners
- Medium and large mixing bowls
- Saucepan
- Heatproof bowl
- Whisk
- Electric mixer
- Cupcake corer or small knife
Step-by-Step Instructions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Step 2: Prepare the Pastry Cream
- In a medium saucepan, whisk together the milk, sugar, and cornstarch over medium heat until combined.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper the eggs.
- Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
- Remove from heat and stir in the butter and vanilla extract.
- 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.
Step 3: Make the Ganache
- Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before using.
Step 4: Assemble the Cupcakes
- Use a cupcake corer or small knife to carefully remove the center of each cupcake, creating a hole for the filling. Reserve the removed pieces.
- Fill the center of each cupcake with the chilled pastry cream, then place the reserved cupcake pieces back on top to seal.
- Dip the tops of the cupcakes in the chocolate ganache, allowing the excess to drip off. Place the cupcakes on a wire rack to set.
Serving and Storage Tips
Serving
- Serve these cupcakes at room temperature for the best flavor.
- Garnish with a swirl of whipped cream or a chocolate drizzle for extra flair.
Storage
- Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.
- Freezer: Unfilled cupcakes can be frozen for up to 3 months. Thaw at room temperature and fill before serving.
Variations
- Chocolate Cupcakes: Replace the vanilla cupcake base with a chocolate batter for a double-chocolate twist.
- Different Fillings: Swap the pastry cream for a fruit curd or chocolate mousse.
- Lighter Ganache: Use milk chocolate instead of semi-sweet for a sweeter topping.
Helpful Notes
- Temper the Eggs Properly: Adding the hot milk mixture to the egg yolks gradually is crucial to avoid scrambling the eggs.
- Cool Completely Before Assembling: Ensure both the cupcakes and pastry cream are fully cooled before assembling to prevent the ganache from melting.
- Use Quality Chocolate: High-quality chocolate chips make a big difference in the flavor of the ganache.
Tips from Well-Known Chefs
- Mary Berry: To ensure even baking, rotate the cupcake tin halfway through the baking time.
- Ina Garten: Always use room-temperature butter for the batter to create a smooth and fluffy texture.
- Martha Stewart: Chill the pastry cream for at least 2 hours to achieve the perfect consistency for filling.
Frequently Asked Questions
- Can I use pre-made pudding for the filling?
Yes, you can use vanilla pudding as a shortcut, but homemade pastry cream offers a richer flavor. - Can I make the components in advance?
Absolutely! You can bake the cupcakes, prepare the pastry cream, and make the ganache a day ahead. Store each separately and assemble before serving. - What can I use instead of a cupcake corer?
A small knife or a melon baller works just as well for removing the centers of the cupcakes. - How can I prevent the ganache from running?
Allow the ganache to cool slightly before dipping the cupcakes. It should be thick but still pourable. - Can I double the recipe?
Yes, this recipe can be easily doubled to make 24 cupcakes.
Boston Cream Cupcakes are the perfect mix of elegant and indulgent, making them a must-try dessert for any occasion. Happy baking!
