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Homemade Boston Cream Cupcakes photo

Boston Cream Cupcakes

Indulge in these delightful Boston Cream Cupcakes, filled with rich pastry cream and topped with glossy chocolate ganache!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Cream:
  • 1 cup heavy cream
  • 3 egg yolks
  • 2/3 cup granulated sugar
  • a pinch salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter chilled and cut into 2 pieces
  • 1 teaspoon vanilla extract
For the Cupcakes:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter softened but still cool, cut into 12 pieces
  • 3 eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
For the Chocolate Ganache:
  • 1/2 cup heavy cream
  • 1/3 cup light corn syrup
  • 8 ounces bittersweet chocolate finely chopped
  • 1/2 teaspoon vanilla extract

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Muffin tin
  • Piping bag
  • Cooling rack

Method
 

Boston Cream Cupcakes Cooking Guide
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.