Delicious Boston Cream Cupcakes
Enjoy these homemade Boston Cream Cupcakes with a fluffy vanilla sponge, rich pastry cream filling, and glossy chocolate ganache topping. A bakery favorite made easy.
Equipment
- Cupcake Pan
- Mixing Bowl
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Pastry Cream
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
Chocolate Ganache
- 1 cup semi-sweet chocolate chopped
- ½ cup heavy cream
- 1 tsp corn syrup optional for shine
Instructions
- Combine softened butter and sugar in a mixing bowl. Beat in eggs and vanilla extract. Gradually mix in all-purpose flour, baking powder, salt, and milk until a smooth batter forms.
- Pour the batter into cupcake liners placed in a cupcake pan. Bake in a preheated 350°F oven for 18-20 minutes until a toothpick comes out clean. Let cool slightly.
- For the pastry cream, whisk together egg yolks, granulated sugar, and cornstarch. Slowly add warm whole milk and cook until the mixture thickens. Stir in vanilla extract and butter, then chill the cream.
- Once the cupcakes are completely cool, remove a small portion from the center of each cupcake. Fill the cavity with the chilled pastry cream and gently replace the removed top.
- Prepare the ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Stir until the mixture is smooth and glossy. Add corn syrup for extra shine and allow it to cool slightly.
- Top each filled cupcake with the chocolate ganache. Let the ganache set before serving.
Notes
This recipe makes delicious Boston Cream Cupcakes with a rich pastry cream filling and a glossy chocolate ganache topping. Perfect for celebrations or a special treat at home.