Boston Cream Cupcakes
If you’re a fan of the classic Boston cream pie, then get ready to fall in love with these delightful Boston Cream Cupcakes! Combining the rich flavors of vanilla custard, moist chocolate frosting, and fluffy vanilla cake, these cupcakes are the perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a party, or simply indulging in a sweet craving, these cupcakes will surely impress your family and friends. Let’s dive into the recipe and discover why these scrumptious cupcakes deserve a place in your baking repertoire.
Why Cooks Rave About It
Boston Cream Cupcakes are a beloved dessert for several reasons. First, they offer the perfect balance of textures and flavors—light vanilla cake, creamy custard, and silky chocolate ganache. Each bite is a delightful experience that keeps you coming back for more. Furthermore, they are versatile! You can enjoy them at any time of the year, and they make a beautiful presentation for special occasions. Finally, the process of making these cupcakes is not only rewarding but also a lot of fun, especially when you see the joy they bring to those who taste them.
What We’re Using
To create these delicious Boston Cream Cupcakes, we’ll be using the following ingredients:
- 1 cup (317.33 ml) heavy cream – for whipping into luscious frosting and making the custard.
- 3 egg yolks – to enrich our custard filling.
- 2/3 cup (66.67 g) granulated sugar – for sweetness in the custard.
- Pinch of salt – to enhance flavor.
- 4 teaspoons cornstarch – for thickening the custard.
- 2 tablespoons unsalted butter, chilled and cut into 2 pieces – to add richness to the custard.
- 1 teaspoon (1.5 teaspoons) vanilla extract – for that essential vanilla flavor.
- 1 cup (218.75 g) all-purpose flour – the base of our cupcake batter.
- 1 cup (200 g) granulated sugar – to sweeten the cupcakes.
- 1 teaspoon (1.5 teaspoons) baking powder – for leavening.
- 3/4 teaspoon (0.75 teaspoon) salt – to balance flavors.
- 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces – for a tender cupcake.
- 3 eggs – to bind the batter.
- 1 cup (183 ml) whole milk – for moisture and richness.
- 1 teaspoon (1.5 teaspoons) vanilla extract – another layer of vanilla flavor.
- 1/2 cup (178.5 ml) heavy cream – for the ganache.
- 1/4 cup (85.25 ml) light corn syrup – to add shine to the ganache.
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped – for the delicious chocolate frosting.
- 1/2 teaspoon (0.5 teaspoon) vanilla extract – to enhance the ganache flavor.
Essential Tools for Success
To make your baking process smoother and more enjoyable, gather these essential tools:
- Muffin tin – to bake the cupcakes.
- Mixing bowls – for combining ingredients.
- Electric mixer – for easy mixing of the batter.
- Whisk – for blending the custard and ganache.
- Spatula – for folding ingredients and spreading frosting.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Cooling rack – to cool the cupcakes properly.
Build Boston Cream Cupcakes Step by Step
Step 1: Prepare Your Custard Filling
In a saucepan, whisk together the heavy cream, egg yolks, granulated sugar, pinch of salt, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat, then add the chilled butter and vanilla extract. Stir until smooth and transfer to a bowl to cool completely.
Step 2: Make the Cupcake Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 4: Bake the Cupcakes
Line your muffin tin with cupcake liners and fill each cup about two-thirds full with batter. 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 before transferring them to a cooling rack.
Step 5: Prepare the Chocolate Ganache
In a heatproof bowl, combine the chopped bittersweet chocolate and heavy cream. Heat the mixture gently in the microwave or over a double boiler, stirring until smooth. Add the corn syrup and vanilla extract, mixing until well incorporated.
Step 6: Assemble the Cupcakes
Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Fill the hollow with the prepared custard filling. Drizzle the chocolate ganache over the filled cupcakes, allowing it to cascade down the sides for a beautiful presentation.
Step 7: Serve and Enjoy!
Let the ganache set for a few minutes before serving your Boston Cream Cupcakes. They are best enjoyed at room temperature, where the flavors meld beautifully, but they can also be stored in the refrigerator for a couple of days.
Dietary Customizations
If you’re looking to customize your Boston Cream Cupcakes for specific dietary needs, consider these options:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan: Replace eggs with flax eggs and use plant-based milk and butter alternatives.
- Dairy-Free: Use coconut cream or almond milk in place of heavy cream and whole milk.
- Reduced Sugar: You can use a sugar substitute or reduce the sugar amount to suit your taste.
Mistakes That Ruin Boston Cream Cupcakes
Creating the perfect Boston Cream Cupcakes can be a breeze if you avoid these common pitfalls:
- Overmixing the batter can lead to dense cupcakes. Mix just until combined.
- Not allowing the cupcakes to cool completely before frosting can cause the ganache to melt and slide off.
- Using cold ingredients can affect the texture of the batter. Ensure all ingredients are at room temperature.
- Skipping the chilling step for the custard can result in a runny filling that won’t hold its shape.
Save It for Later
If you’re not planning to enjoy all your Boston Cream Cupcakes immediately, they can be stored for later. Here are some tips:
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the cupcakes for up to a week.
- For freezing, wrap each cupcake in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
Boston Cream Cupcakes FAQs
How do I know when my cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are done. If it’s wet with batter, continue baking for a few more minutes.
Can I make the custard filling ahead of time?
Absolutely! You can make the custard up to two days in advance. Just store it in the refrigerator in an airtight container until you’re ready to use it.
What can I use if I don’t have bittersweet chocolate?
You can substitute with semi-sweet chocolate or dark chocolate. Just keep in mind that the sweetness will vary slightly depending on the type you choose.
Can I use store-bought frosting instead?
While homemade ganache adds a delicious touch, you can use store-bought chocolate frosting in a pinch. Just make sure it’s a flavor you enjoy!
In Closing
These Boston Cream Cupcakes are the perfect combination of rich, creamy, and sweet, making them a hit with everyone. They are not only a delicious dessert but also an impressive treat to share with friends and family. The steps might seem a bit intricate, but the reward is worth it! With a little time and effort, you can create these delightful cupcakes that will have everyone asking for seconds. So, roll up your sleeves, grab your ingredients, and get ready to bake a batch of Boston Cream Cupcakes that will leave a lasting impression!
Boston Cream Cupcakes
Ingredients
Equipment
Method
- In a saucepan, whisk together the heavy cream, egg yolks, granulated sugar, pinch of salt, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat, add butter and vanilla, stir until smooth, and cool completely.
- Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy. Add eggs, one at a time, mixing well. Stir in milk and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined, being careful not to overmix.
- Line muffin tin with liners and fill each cup two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a cooling rack.
- In a heatproof bowl, combine chopped chocolate and heavy cream. Heat gently, stirring until smooth. Add corn syrup and vanilla, mixing well.
- Once cooled, use a small knife to remove the center of each cupcake. Fill with custard and drizzle ganache over the top.
- Let ganache set for a few minutes before serving. Best enjoyed at room temperature.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week.
- Freeze wrapped cupcakes for up to 3 months; thaw in the refrigerator before serving.
