Boston Cream Cupcakes
Experience the classic combination of vanilla cupcakes filled with pastry cream and topped with chocolate ganache. A delightful treat for any occasion!
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Servings: 12 cupcakes
Calories: 350kcal
Ingredients
Pastry Cream Filling
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar divided
- 1/4 tsp salt
- 5 large egg yolks room temperature
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 4 tbsp unsalted butter softened
Cupcake Batter
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups buttermilk room temperature
Chocolate Ganache Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp light corn syrup optional
- 1/4 cup confectioners’ sugar
Instructions
- In a saucepan, combine milk, cream, granulated sugar, and salt. Heat until steaming.
- Whisk egg yolks, sugar, and cornstarch. Temper with hot milk mixture.
- Cook until thick, then add vanilla and butter. Chill before using.
- Preheat oven and line muffin pans with liners.
- Beat butter, oil, and sugar. Add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk. Fill cupcake liners and bake.
- Combine chocolate chips, cream, and corn syrup in a bowl. Microwave until smooth.
- Whisk in confectioners’ sugar and let thicken slightly.
- Cut cavities in cooled cupcakes. Pipe pastry cream into each cavity.
- Replace the tops, then drizzle with ganache.
- Refrigerate until serving.
Notes
For best quality, refrigerate and consume within 4-5 days. Freezing may alter the texture.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 4mg
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