BOSTON CREAM CUPCAKES

Boston cream cupcakes are inspired by the classic Boston cream pie, with a moist vanilla cupcake filled with creamy custard and topped with a rich chocolate ganache. These mini delights are perfect for anyone who loves the combination of vanilla, custard, and chocolate.

Boston Cream Cupcakes

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 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 Pastry Cream Filling:

• 1 cup whole milk
• 3 large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• ¾ cup semi-sweet chocolate chips or chopped chocolate
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional, for extra shine)

Instructions:

Making the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Making the Pastry Cream:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer.
2. Whisk the egg yolks: In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth and pale.
3. Temper the eggs: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly (this prevents the eggs from curdling). Gradually pour the egg mixture back into the saucepan with the remaining milk.
4. Thicken the pastry cream: Cook the mixture over medium heat, whisking constantly, until it thickens (about 2-3 minutes). Once thickened, remove from heat and stir in the vanilla extract and butter.
5. Cool the pastry cream: Transfer the pastry cream to a bowl and cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming). Let it cool completely in the refrigerator.

Filling the Cupcakes:

1. Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or small knife to remove the center of each cupcake.
2. Fill: Spoon or pipe the cooled pastry cream into the center of each cupcake.

Making the Chocolate Ganache:

1. Heat the cream: In a small saucepan or microwave, heat the heavy cream until it just starts to simmer.
2. Pour over chocolate: Place the chocolate chips in a bowl and pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter if desired for extra shine.
3. Cool slightly: Let the ganache cool slightly so it thickens but is still pourable.

Topping the Cupcakes:

1. Dip or spread the ganache: Dip the tops of the filled cupcakes into the chocolate ganache or spoon the ganache over the top, letting it drip slightly over the edges.
2. Let set: Allow the ganache to set for about 10-15 minutes before serving.

These Boston cream cupcakes combine the creamy vanilla filling with rich chocolate for a decadent and classic dessert experience!