Craving a dessert that will wow your friends and family? These Boston Cream Cupcakes are the perfect combination of a soft vanilla cupcake, creamy custard filling, and a decadent chocolate ganache. Each bite is a delightful surprise, making it an irresistible treat you’ll come back to again and again. Let’s dive into this heavenly creation and satisfy those sweet cravings!
Ingredients
For the Pastry Cream:
- Whole Milk: 1 cup
- Heavy Cream: 1 cup
- Granulated Sugar: 1/2 cup (divided)
- Salt: 1/4 teaspoon
- Egg Yolks: 5, room temperature
- Cornstarch: 3 tablespoons
- Vanilla Extract: 1 teaspoon
- Unsalted Butter: 4 tablespoons, softened
For the Cupcakes:
- Unsalted Butter: 1/2 cup, softened
- Vegetable Oil: 1/2 cup
- Granulated Sugar: 1 3/4 cups
- Eggs: 4, room temperature
- Vanilla Extract: 1 tablespoon
- All-Purpose Flour: 3 cups
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 1/4 cups, room temperature
For the Chocolate Ganache:
- Semisweet Chocolate Chips: 1 cup
- Heavy Cream: 1/2 cup
- Light Corn Syrup: 2 tablespoons (optional)
- Confectioners’ Sugar: 1/4 cup, sifted
Directions
Step 1: Make the Pastry Cream
- In a medium saucepan, combine the whole milk, heavy cream, 1/4 cup of the granulated sugar, and salt. Heat over medium, stirring until the sugar dissolves. Once steaming, remove from heat and let cool slightly.
- In a bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until smooth. Add the cornstarch and whisk until no lumps remain.
- Slowly pour 1/3 of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining milk.
- Return to medium heat, stirring constantly, until thickened (about 2-3 minutes). Strain the mixture through a sieve into a bowl. Add vanilla extract and butter, whisking until smooth.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least 2 hours.
Step 2: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line two 12-count muffin pans with cupcake liners.
- In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 3: Make the Chocolate Ganache
- Combine the chocolate chips, heavy cream, and light corn syrup (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Sift in the confectioners’ sugar and whisk until combined. Let the ganache sit for 10-15 minutes to thicken slightly.
Step 4: Assemble the Cupcakes
- Once the cupcakes have cooled, use a knife to cut out a small cone from the center of each cupcake. Fill each with the chilled pastry cream.
- Spoon or drizzle the chocolate ganache over the top, allowing it to spread slightly.
- Refrigerate until ready to serve.
Your taste buds are in for a treat! Give these Boston Cream Cupcakes a try and impress your friends and family. If you loved making (and eating!) these, share the recipe on Pinterest and Facebook and tag friends who would enjoy a sweet indulgence. Happy baking!
FAQ Section
1. Can I make the components ahead of time?
Yes! The pastry cream can be made up to 2 days in advance. Store it in the refrigerator until ready to use.
2. Can I use milk chocolate for the ganache instead of semi-sweet?
Absolutely! If you prefer a sweeter ganache, milk chocolate is a delicious option.
3. How should I store these cupcakes?
Store them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.
4. Can I freeze the cupcakes?
You can freeze the cupcakes without the pastry cream or ganache. Thaw and add the filling and topping when ready to serve.
Boston Cream Cupcakes
Craving a dessert that will wow your friends and family? These Boston Cream Cupcakes are the perfect combination of a soft vanilla cupcake, creamy custard filling, and a decadent chocolate ganache. Each bite is a delightful surprise, making it an irresistible treat you’ll come back to again and again. Let’s dive into this heavenly creation and satisfy those sweet cravings!
Ingredients
For the Pastry Cream:
- Whole Milk: 1 cup
- Heavy Cream: 1 cup
- Granulated Sugar: 1/2 cup divided
- Salt: 1/4 teaspoon
- Egg Yolks: 5 room temperature
- Cornstarch: 3 tablespoons
- Vanilla Extract: 1 teaspoon
- Unsalted Butter: 4 tablespoons softened
For the Cupcakes:
- Unsalted Butter: 1/2 cup softened
- Vegetable Oil: 1/2 cup
- Granulated Sugar: 1 3/4 cups
- Eggs: 4 room temperature
- Vanilla Extract: 1 tablespoon
- All-Purpose Flour: 3 cups
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 1/4 cups room temperature
For the Chocolate Ganache:
- Semisweet Chocolate Chips: 1 cup
- Heavy Cream: 1/2 cup
- Light Corn Syrup: 2 tablespoons optional
- Confectioners' Sugar: 1/4 cup sifted
Instructions
Step 1: Make the Pastry Cream
- In a medium saucepan, combine the whole milk, heavy cream, 1/4 cup of the granulated sugar, and salt. Heat over medium, stirring until the sugar dissolves. Once steaming, remove from heat and let cool slightly.
- In a bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until smooth. Add the cornstarch and whisk until no lumps remain.
- Slowly pour 1/3 of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining milk.
- Return to medium heat, stirring constantly, until thickened (about 2-3 minutes). Strain the mixture through a sieve into a bowl. Add vanilla extract and butter, whisking until smooth.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least 2 hours.
Step 2: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line two 12-count muffin pans with cupcake liners.
- In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 3: Make the Chocolate Ganache
- Combine the chocolate chips, heavy cream, and light corn syrup (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Sift in the confectioners' sugar and whisk until combined. Let the ganache sit for 10-15 minutes to thicken slightly.
Step 4: Assemble the Cupcakes
- Once the cupcakes have cooled, use a knife to cut out a small cone from the center of each cupcake. Fill each with the chilled pastry cream.
- Spoon or drizzle the chocolate ganache over the top, allowing it to spread slightly.
- Refrigerate until ready to serve.
Notes
Your taste buds are in for a treat! Give these Boston Cream Cupcakes a try and impress your friends and family. If you loved making (and eating!) these, share the recipe on Pinterest and Facebook and tag friends who would enjoy a sweet indulgence. Happy baking!