Boston Cream Cupcakes
Indulging in dessert can be one of life’s simplest pleasures, especially when it comes to the classic Boston Cream Pie, which has been transformed into delightful cupcakes in this recipe. These Boston Cream Cupcakes capture the essence of the traditional dessert—light, airy cake filled with rich pastry cream and topped with a glossy chocolate ganache. Perfect for any occasion, they’re sure to impress friends and family alike. Let’s dive into how to create these delectable treats that will make your sweet tooth sing!
Why This Recipe Is Reliable
This recipe for Boston Cream Cupcakes is both reliable and straightforward, offering a step-by-step guide that even novice bakers can follow. The ingredients are easy to find, and the techniques are clearly outlined, ensuring consistent results. Whether you’re preparing these for a birthday party, a potluck, or just to satisfy your own cravings, you can trust that they will come out beautifully every time. With the right balance of flavors and textures, these cupcakes will be a hit!
Ingredients at a Glance
- For the Pastry Cream:
- 1 cup (317.33ml) heavy cream
- 3 egg yolks
- 2/3 cup (66.67g) granulated sugar
- A pinch of salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, chilled and cut into 2 pieces
- 1 teaspoon (1.5 teaspoons) vanilla extract
- For the Cupcakes:
- 1 cup (218.75g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon (1.5 teaspoons) baking powder
- 3/4 teaspoon (0.75 teaspoon) salt
- 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
- 3 eggs
- 1/2 cup (183ml) whole milk
- 1 teaspoon (1.5 teaspoons) vanilla extract
- For the Chocolate Ganache:
- 1/2 cup (178.5ml) heavy cream
- 1/3 cup (85.25ml) light corn syrup
- 8 ounces (226.8g) bittersweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Setup & Equipment
- Oven: Preheat to 350°F (175°C).
- Mixing Bowls: For combining wet and dry ingredients.
- Whisk: To blend ingredients and incorporate air.
- Muffin Tin: Standard size for baking the cupcakes.
- Piping Bag: Optional, for filling the cupcakes with pastry cream.
- Cooling Rack: To cool the cupcakes completely before frosting.
Boston Cream Cupcakes Cooking Guide
Step 1: Prepare the Pastry Cream
In a medium saucepan, combine the heavy cream, sugar, and a pinch of salt over medium heat. Stir the mixture occasionally until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Once the cream mixture is simmering, slowly pour it over the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens (about 2-3 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap, and refrigerate until set.
Step 2: Make the Cupcake Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chilled butter pieces and mix on low speed until the mixture resembles coarse crumbs. In another bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 3: Bake the Cupcakes
Line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Step 4: Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream and corn syrup over medium heat until it starts to simmer. Remove from heat and add the chopped bittersweet chocolate. Allow it to sit for a minute, then stir until smooth. Stir in the vanilla extract and let it cool slightly.
Step 5: Assemble the Cupcakes
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with the chilled pastry cream. If desired, use a piping bag for a neater filling.
Step 6: Top with Ganache
Drizzle or spoon the chocolate ganache over the filled cupcakes, allowing it to drip down the sides for that classic look. Let the ganache set for a few minutes before serving.
Dietary Swaps & Alternatives
- For a dairy-free option, substitute heavy cream with coconut cream and use plant-based butter.
- Swap granulated sugar with coconut sugar for a less refined sweetener.
- Use egg substitutes for a vegan version of the cupcakes.
- Opt for gluten-free flour to make the recipe suitable for gluten-sensitive individuals.
Pitfalls & How to Prevent Them
- Overmixing the batter can lead to dense cupcakes—mix just until combined.
- Make sure your ingredients are at room temperature for better blending and texture.
- Don’t skip chilling the pastry cream; it thickens and sets properly in the fridge.
- Allow the cupcakes to cool completely before filling to prevent the cream from melting.
Save It for Later
These Boston Cream Cupcakes are perfect for making ahead of time. You can prepare the pastry cream and ganache a day in advance. The cupcakes can be baked and stored in an airtight container for up to two days. Just fill and top them right before serving for the best texture and flavor.
Reader Questions
Can I make these cupcakes ahead of time?
Absolutely! You can prepare the pastry cream and the chocolate ganache a day in advance. The cupcakes themselves can be baked a day prior. Just fill and frost them on the day of serving for optimal freshness.
What can I use instead of bittersweet chocolate?
If you don’t have bittersweet chocolate, you can use semi-sweet chocolate or even dark chocolate. Adjust the sweetness of the ganache by adding a little more corn syrup if necessary.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, allow them to come to room temperature before serving.
Can I freeze these cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before filling and frosting.
Desserts to Finish
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
- Dark Chocolate Orange Cookies
- Butter Cake With Salted Caramel Buttercream Frosting Recipe
Wrap-Up
Creating Boston Cream Cupcakes is a delightful journey through flavors and textures. From the silky pastry cream filling to the luscious chocolate ganache topping, each bite is a treat that mirrors the beloved Boston Cream Pie. These cupcakes are perfect for any celebration or a sweet indulgence on a quiet afternoon. Enjoy baking, and more importantly, enjoy sharing these mouthwatering treats with others. Your kitchen will soon be filled with the sweet aroma of freshly baked cupcakes that everyone will love!
Boston Cream Cupcakes
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, sugar, and a pinch of salt over medium heat. Stir the mixture occasionally until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- Once the cream mixture is simmering, slowly pour it over the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens (about 2-3 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap, and refrigerate until set.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chilled butter pieces and mix on low speed until the mixture resembles coarse crumbs. In another bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small saucepan, heat the heavy cream and corn syrup over medium heat until it starts to simmer. Remove from heat and add the chopped bittersweet chocolate. Allow it to sit for a minute, then stir until smooth. Stir in the vanilla extract and let it cool slightly.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with the chilled pastry cream. If desired, use a piping bag for a neater filling.
- Drizzle or spoon the chocolate ganache over the filled cupcakes, allowing it to drip down the sides for that classic look. Let the ganache set for a few minutes before serving.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream and use plant-based butter.
- Swap granulated sugar with coconut sugar for a less refined sweetener.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
