Boston Cream Cup Cakes
Indulge in the irresistible charm of Boston Cream Cupcakes—an elegant twist on the classic Boston cream pie that delivers creamy, chocolatey bliss in a compact size! These delightful treats feature moist, buttery vanilla cupcakes filled with luscious homemade pastry cream and crowned with a rich, glossy layer of semisweet chocolate ganache. Perfect for birthdays, celebrations, or an indulgent dessert, this recipe combines simple ingredients like eggs, milk, and vanilla for a bakery-quality dessert made right in your kitchen. With step-by-step guidance and a stunning presentation, these decadent cupcakes are sure to impress and satisfy every sweet tooth.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Whole milk
- 3 large Egg yolks (for pastry cream)
- 0.33 cups Granulated sugar (for pastry cream)
- 2 tablespoons Cornstarch
- 1 cups Whole milk (for pastry cream)
- 1 teaspoons Vanilla extract (for pastry cream)
- 0.5 cups Heavy cream
- 1 cups Semisweet chocolate chips
- 1 tablespoons Unsalted butter (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the melted butter, vanilla extract, eggs, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
To make the pastry cream, whisk the egg yolks and sugar in a medium bowl until pale. Mix in the cornstarch until smooth.
In a saucepan, heat the milk over medium heat until it just comes to a simmer. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2–3 minutes). Remove from heat and stir in the vanilla extract. Chill the pastry cream in the refrigerator for at least 30 minutes.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips and 1 tablespoon of butter until smooth. Let the ganache cool slightly.
Once the cupcakes are cool, cut a small circular hole in the center of each cupcake and remove the core, creating space for the filling. Save the removed tops.
Fill each cupcake with a spoonful of chilled pastry cream and replace the tops.
Spread the ganache on top of each cupcake using a spoon or spatula, allowing it to slightly drip down the sides.
Refrigerate the cupcakes until the ganache is set, approximately 15 minutes. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
