Boston Cream Cupcakes: A Sweet Delight
Imagine sinking your teeth into a fluffy cupcake, filled with creamy vanilla custard, and topped with a luscious chocolate ganache. That’s the magic of Boston Cream Cupcakes! These delightful treats are a twist on the classic Boston Cream Pie, but in a convenient single-serving form. Whether you’re a fan of traditional Boston Cream desserts or just someone with a sweet tooth, these cupcakes are sure to satisfy your cravings.
Why You’ll Love This Recipe
I make these Boston Cream Cupcakes when I want to impress my guests with a homemade dessert that looks and tastes incredible. The combination of moist cake, velvety custard, and rich chocolate creates an explosion of flavors in every bite. My family goes crazy for these cupcakes because they bring back memories of special occasions and celebrations. Plus, they are so much fun to make!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Custard Filling:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Optional Garnish:
- Whipped cream
- Chocolate shavings
Directions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. While the cupcakes are baking, prepare the custard filling. In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
7. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
8. Once the cupcakes have cooled, use a sharp knife or cupcake corer to create a small well in the center of each cupcake. Fill the wells with the prepared custard filling.
9. To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for a minute, then stir until smooth and glossy.
10. Dip the top of each filled cupcake into the chocolate ganache, allowing it to drip down the sides. Place the cupcakes in the refrigerator for the ganache to set.
11. Once the ganache has set, you can garnish the cupcakes with whipped cream and chocolate shavings if desired. Serve and enjoy!
Notes
These Boston Cream Cupcakes are best enjoyed within 2-3 days of baking. Store them in an airtight container in the refrigerator. Though honestly, in my house, they never last more than a day!
Variations
If you’re feeling adventurous, you can experiment with different flavors for your Boston Cream Cupcakes. Try adding a touch of almond extract to the custard filling for a subtle nutty flavor. You can also swap the semisweet chocolate chips in the ganache with white chocolate for a sweeter twist. Get creative and make these cupcakes your own!
Equipment
While there are no specific tools required to make these cupcakes, a cupcake corer or a sharp knife will come in handy for creating the wells to fill with custard. If you don’t have these tools, you can use a piping bag with a small round tip to inject the custard into the cupcakes. Don’t worry if you don’t have the exact equipment; there’s always a workaround in the kitchen!
Serving Suggestions
I personally love serving these Boston Cream Cupcakes with a hot cup of coffee or a glass of cold milk. The combination of the rich, creamy cupcakes and a refreshing beverage is simply divine. You can also serve them as a dessert after a delicious dinner or bring them to a potluck or party. These cupcakes are always a crowd-pleaser!
Pro Tips
When making the custard filling, be sure to whisk the egg yolks and sugar until well combined before adding the hot milk. This will prevent any lumps from forming in your custard. Also, don’t rush the cooling process for the chocolate ganache. Allowing it to set in the refrigerator will give you a smooth and glossy finish.
FAQ
Q: Can I use a different type of cake mix for the cupcakes?
A: Absolutely! You can experiment with different flavors like chocolate or vanilla. Just follow the instructions on the cake mix box and proceed with filling and topping the cupcakes as directed in this recipe.
Q: Can I freeze these cupcakes?
A: While it’s possible to freeze the cupcakes, I find that the texture of the custard filling may change slightly after thawing. These cupcakes are best enjoyed fresh, but if you do freeze them, make sure to thaw them in the refrigerator overnight.
Q: Can I use store-bought custard instead of making it from scratch?
A: If you’re short on time, you can use store-bought custard as a convenient alternative. Just make sure it has a similar consistency to the homemade custard before filling the cupcakes.
So there you have it! A delectable recipe for Boston Cream Cupcakes that will impress your taste buds and your loved ones. Get creative in the kitchen and enjoy the sweet rewards of your baking efforts. Happy baking!
Boston Cream Cupcakes
Indulge in fluffy cupcakes filled with creamy vanilla custard and topped with luscious chocolate ganache. These Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie, perfect for satisfying your sweet cravings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- Whipped cream
- Chocolate shavings
Directions
-
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
-
Cream together softened butter and granulated sugar in a large mixing bowl. Add eggs one at a time, then stir in vanilla extract.
-
Gradually mix in dry ingredients and milk to butter mixture, alternating and mixing until just combined.
-
Divide batter among cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
-
Heat milk for custard filling in a saucepan. Whisk sugar, cornstarch, and egg yolks in a bowl. Mix hot milk into egg mixture, then cook until thickened. Stir in vanilla extract.
-
Create wells in cooled cupcakes and fill with custard filling.
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Heat heavy cream for ganache, pour over chocolate chips, stir until smooth. Dip cupcakes into ganache and refrigerate to set.
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Garnish cupcakes with whipped cream and chocolate shavings before serving.