Boston Cream to Go Cupcakes
Indulge in the irresistible charm of Boston Cream to Go Cupcakes, a portable twist on the classic dessert that’s perfect for any occasion. These moist vanilla cupcakes are delicately hollowed out and filled with a rich, velvety homemade pastry cream before being topped with a luscious layer of glossy chocolate ganache. With their elegant balance of flavors and textures, these handheld treats bring the decadence of Boston cream pie into a convenient cupcake form. Easy to make with simple pantry staples like all-purpose flour, eggs, and chocolate chips, they’re a crowd-pleaser for parties, bake sales, or an indulgent treat at home. With just 30 minutes of prep and a manageable bake time, these cupcakes are a must-try for fans of classic desserts with a modern spin.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Heavy cream
- 4 pieces Egg yolks
- 2 tablespoons Cornstarch
- 2 tablespoons Powdered sugar
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract.
Alternating in three additions, mix in the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Avoid overmixing.
Divide the batter evenly among the prepared cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the pastry cream, heat 1.5 cups of heavy cream in a medium saucepan over medium heat until it begins to steam but not boil.
In a separate bowl, whisk the egg yolks, cornstarch, and powdered sugar together until smooth.
Slowly whisk the hot cream into the egg yolk mixture a little at a time to temper the yolks, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take about 2-3 minutes.
Strain the pastry cream through a fine-mesh sieve into a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill until completely cold.
Using a small sharp knife, cut a small cone-shaped piece out of the center of each cooled cupcake and fill the cavity with chilled pastry cream. Replace the top portion of the cut-out piece (trim to fit if necessary).
For the ganache, heat 0.5 cups of heavy cream in a small saucepan or microwave until steaming. Pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes.
Stir the mixture until smooth and glossy, then spoon or drizzle the ganache over the top of each filled cupcake.
Let the ganache set before serving. Store the cupcakes in the refrigerator for up to 3 days. Enjoy!
Nutrition Facts
Calories |
5255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.6 g | 433% | |
| Saturated Fat | 199.8 g | 999% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1877 mg | 626% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 497.8 g | 181% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 316.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 671 mg | 14% | |
*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.
