Boston Cream Cupcakes Delight (Print-Friendly Version)
Tender cupcakes filled with silky custard and crowned with rich, shiny chocolate ganache.
# Ingredients:
→ Cupcake
01 -
1 2/3 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 1/2 teaspoons baking powder
04 -
1/4 teaspoon salt
05 -
2 large eggs
06 -
1/2 cup whole milk
07 -
1/2 cup unsalted butter, melted
08 -
1 teaspoon vanilla extract
→ Vanilla Pastry Cream
09 -
2 cups whole milk
10 -
4 large egg yolks
11 -
2/3 cup granulated sugar
12 -
1/4 cup cornstarch
13 -
1/8 teaspoon salt
14 -
2 teaspoons vanilla extract
→ Chocolate Ganache
15 -
3/4 cup heavy cream
16 -
6 ounces semi-sweet chocolate, chopped
# Steps:
01 -
In a saucepan, heat 2 cups whole milk over medium heat until steaming without boiling. In a bowl, whisk 4 egg yolks, 2/3 cup sugar, 1/4 cup cornstarch, and 1/8 teaspoon salt until smooth. Gradually temper the egg mixture by slowly pouring in hot milk while whisking constantly. Return to saucepan and cook over medium heat, stirring continuously until custard thickens. Remove from heat, stir in 2 teaspoons vanilla extract, then cool completely. Refrigerate until chilled.
02 -
Preheat oven to 350°F and line a 12-cup muffin pan with liners. In a large bowl, combine 1 2/3 cups flour, 1 cup sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. In another bowl, whisk 2 eggs, 1/2 cup milk, melted 1/2 cup butter, and 1 teaspoon vanilla. Gently combine wet and dry ingredients until just smooth. Fill liners about 3/4 full and bake 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
03 -
Using a cupcake corer or small knife, hollow out the center of each cooled cupcake about halfway down. Spoon or pipe chilled pastry cream into each cavity until level with the top.
04 -
Heat 3/4 cup heavy cream in a small saucepan until just simmering. Remove from heat and pour over 6 ounces chopped semi-sweet chocolate in a bowl. Let stand 2–3 minutes, then stir gently until smooth and glossy.
05 -
Dip or spoon ganache over the filled cupcakes, covering the top evenly. Allow ganache to set at room temperature or refrigerate briefly to firm.
# Notes & Tips:
01 -
Chill pastry cream thoroughly before filling to ensure it holds shape without soaking the cupcake. Use a piping bag for neat filling and avoid overfilling cupcake batter to prevent overflow.