Boston Cream Cupcakes with Chocolate Ganache Frosting
Indulge in the ultimate dessert delight with these Boston Cream Cupcakes with Chocolate Ganache Frosting. Featuring tender, fluffy cupcakes filled with a rich, velvety vanilla custard and topped with a glossy, decadent chocolate ganache, this recipe captures all the iconic flavors of the classic Boston cream pie in a portable, bite-sized treat. Perfect for parties, holidays, or satisfying a sweet tooth, these gourmet cupcakes are made from scratch using pantry staples like all-purpose flour, whole milk, and semi-sweet chocolate chips. The silky custard filling and luscious ganache topping elevate these cupcakes to a bakery-quality experience, while the straightforward steps make them approachable for home bakers. Serve chilled for a sophisticated, crowd-pleasing dessert that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 3 units Egg yolks (for custard filling)
- 0.5 cup Granulated sugar (for custard filling)
- 2 tablespoons Cornstarch
- 1 cup Whole milk (for custard filling)
- 1 teaspoon Vanilla extract (for custard filling)
- 0.5 cup Heavy cream (for ganache)
- 1 cup Semi-sweet chocolate chips
- 1 tablespoon Unsalted butter (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until smooth and no lumps remain.
Add the eggs one at a time, mixing well after each addition, until the batter is light and fluffy.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the custard filling by whisking together the egg yolks, sugar, and cornstarch in a medium bowl.
In a small saucepan, heat the milk over medium heat until it just begins to simmer. Slowly whisk the hot milk into the egg mixture to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2-3 minutes). Remove from heat and stir in the vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and let it cool completely in the refrigerator.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
Remove from heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then add the butter and stir until the mixture is smooth and glossy. Let it cool slightly until it thickens to a spreadable consistency.
To assemble the cupcakes, use a small paring knife to cut a small cone-shaped piece out of the center of each cupcake. Fill each cavity with the prepared custard and place the removed piece of cake back on top.
Spread a generous layer of chocolate ganache over each cupcake.
Refrigerate the cupcakes for at least 30 minutes to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Calories |
4617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 596.9 g | 217% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 416.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 705 mg | 54% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1064 mg | 23% | |
*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.
