Why You'll Love These Boston Cream Cupcakes
Boston Cream Cupcakes transform the classic Boston cream pie into a portable, individual treat. Each cupcake boasts a soft vanilla base, a luscious pastry cream center, and a glossy chocolate ganache topping. They're ideal for gatherings, celebrations, or simply satisfying your sweet tooth.
Ingredients
For the Pastry Cream Filling:
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar, divided
- ¼ teaspoon salt
- 5 large egg yolks, at room temperature
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
For the Cupcakes:
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups buttermilk, at room temperature
For the Chocolate Ganache Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons light corn syrup (optional, for shine)
- ¼ cup confectioners’ sugar
Instructions
1. Prepare the Pastry Cream:
- In a saucepan, combine whole milk, heavy cream, ¼ cup granulated sugar, and salt. Heat over medium heat, stirring frequently until steaming and the sugar has dissolved. Remove from heat and let cool for 10 minutes.
- In a separate bowl, whisk together egg yolks and the remaining ¼ cup granulated sugar until smooth. Add cornstarch and whisk until no lumps remain.
- Gradually whisk one-third of the warm milk mixture into the egg yolk mixture to temper it. Then, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency, approximately 2-3 minutes.
- Strain the pastry cream through a fine-mesh sieve into a bowl. Stir in vanilla extract and softened butter until fully incorporated.
- Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and refrigerate until fully chilled, about 2 hours.
2. Bake the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Fill the Cupcakes:
- Once cupcakes are completely cooled, use a small paring knife to cut out a cone-shaped piece from the center of each cupcake, about 1 inch deep.
- Fill each cavity with chilled pastry cream.
- Replace the top portion of the cut-out piece to cover the filling.
4. Prepare the Chocolate Ganache:
- Place semisweet chocolate chips in a heatproof bowl.
- In a small saucepan, heat heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
- Add light corn syrup (if using) and confectioners’ sugar. Whisk until the mixture is smooth and glossy.
- Allow the ganache to cool slightly until it reaches a spreadable consistency.
5. Frost the Cupcakes:
- Spoon a small amount of ganache onto the top of each filled cupcake, spreading it to the edges.
- Let the ganache set at room temperature or refrigerate briefly to speed up the process.
Tips for Success
- Make-Ahead: Both the pastry cream and cupcakes can be made a day in advance. Store the pastry cream in the refrigerator and the cupcakes at room temperature in an airtight container.
- Storage: Store assembled cupcakes in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.
- Alternative Filling: While homemade pastry cream offers the best texture and flavor, instant vanilla pudding can be used as a time-saving substitute.