Boston Cream Cupcakes
Boston Cream Cupcakes are a delightful and easy-to-make dessert featuring moist cupcakes filled with rich pastry cream and topped with glossy chocolate ganache.
Servings: 12 cupcakes
Calories: 350kcal
Ingredients
For the Cupcakes
- 3/4 cup unsalted butter, softened Creamy and rich, providing a heavenly base for the batter.
- 1/2 cup sour cream Adds an extra dimension of moisture and tanginess.
- 1 cup granulated sugar Sweetens the cupcakes to perfection, balancing the richness.
- 2 tsp pure vanilla extract Infuses the batter with aromatic flavors.
- 3 large egg whites Contributes to the fluffy texture.
- 1/4 tsp baking soda Helps the cupcakes rise.
- 1/2 cup whole milk Enhances creaminess and moisture.
- 1 tsp baking powder Works in tandem with baking soda for that light, airy lift.
- 1 2/3 cups all-purpose flour The foundation of your batter, providing structure.
For the Pastry Cream
- 3 tbsp granulated sugar Sweetness to complement the vanilla.
- 1 cup heavy cream Indulgently rich, creating a luxurious texture.
- 1 tbsp cornstarch Thickens the pastry cream to the perfect consistency.
- 2 large egg yolks Provides richness and flavor.
- 1 tsp pure vanilla extract Enhances the aromatic undertones.
For the Chocolate Ganache
- 1/2 cup heavy cream Ensures a smooth, luxurious finish.
- 6 oz semi-sweet chocolate, chopped Dark, rich chocolate for that irresistible topping.
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with cupcake liners.
- In a large bowl, mix the flour, granulated sugar, baking soda, and baking powder until well combined.
- To the dry mixture, add the softened butter, egg whites, sour cream, milk, and vanilla extract.
- Use an electric mixer to beat the mixture until it’s completely smooth and well combined.
- Scoop the batter into the cupcake liners until they’re about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Prepare Pastry Cream
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well blended.
- Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 5-7 minutes).
- Remove from heat, stir in the vanilla extract, and let it cool to room temperature before refrigerating until set.
Make Ganache
- In a small saucepan, heat the heavy cream until it simmers.
- Pour the hot cream over the chopped semi-sweet chocolate.
- Allow the mixture to sit for 1 minute before stirring until smooth and glossy.
Fill Cupcakes
- Once the cupcakes are completely cool, cut a small hole in the center of each to create a cavity.
- Spoon a little ganache into each cupcake cavity, allowing it to set in the freezer for about 10 minutes.
- After the ganache sets, fill the cavity with the chilled pastry cream.
Finish with Ganache
- Carefully dip the tops of each filled cupcake into the remaining ganache.
- Allow the ganache to set before serving.
Notes
Tips: Chill your ingredients for fluffier cupcakes, don’t overmix the batter, and adjust the chocolate to cream ratio in the ganache according to your preference.