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Boston Cream Cupcakes

Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These tender vanilla cupcakes are filled with a rich custard and topped with a glossy chocolate ganache, making them an indulgent treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 muffin tin
  • 1 cupcake liners
  • 2 mixing bowls
  • 1 whisk
  • 1 saucepan
  • 1 wooden spoon or spatula
  • 1 piping bag or plastic zip bag
  • 1 small saucepan for ganache
  • 1 heatproof bowl for melting chocolate

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 0.5 cups whole milk
  • 1 cups whole milk (for custard filling)
  • 0.5 cups granulated sugar (for custard filling)
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (for custard filling)
  • 2 tablespoons unsalted butter (for custard filling)
  • 4 oz semisweet chocolate, chopped
  • 0.5 cups heavy cream

Instructions
 

  • Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another mixing bowl, cream the softened butter and sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually mix in the dry ingredients alternating with the milk until just combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  • For the custard filling, heat the milk and sugar in a saucepan until warm (do not boil).
  • In a bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour in the warm milk mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract and butter. Let it cool.
  • Once the cupcakes are cool, use a small knife or apple corer to remove some of the center to create a space for the custard filling.
  • Fill a piping bag with the cooled custard and pipe it into the center of each cupcake.
  • For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a heatproof bowl and let it sit for 2-3 minutes.
  • Stir the ganache until smooth and combined. Allow it to cool slightly, then drizzle or pour over the filled cupcakes.
  • Let the ganache set before serving. Enjoy your Boston Cream Cupcakes!

Notes

You can prepare the custard filling in advance and store it in the refrigerator.
Feel free to adjust the sweetness of the ganache by adding more or less chocolate as per your preference.
Cupcakes can be stored in an airtight container at room temperature for up to 3 days.