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Homemade Boston Cream Cupcakes recipe photo

Boston Cream Cupcakes

These Boston Cream Cupcakes are a delightful treat! Enjoy the rich vanilla custard, moist chocolate frosting, and fluffy cake in every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Custard Filling:
  • 1 cup heavy cream for whipping into frosting and making the custard
  • 3 large egg yolks to enrich the custard filling
  • 2/3 cup granulated sugar for sweetness in custard
  • 1 pinch salt to enhance flavor
  • 4 teaspoons cornstarch for thickening the custard
  • 2 tablespoons unsalted butter chilled and cut into pieces
  • 1 teaspoon vanilla extract for flavor
For the Cupcakes:
  • 1 cup all-purpose flour the base of the batter
  • 1 cup granulated sugar to sweeten the cupcakes
  • 1 teaspoon baking powder for leavening
  • 3/4 teaspoon salt to balance flavors
  • 12 tablespoons unsalted butter softened but still cool
  • 3 large eggs to bind the batter
  • 1 cup whole milk for moisture and richness
  • 1 teaspoon vanilla extract another layer of flavor
For the Ganache:
  • 1/2 cup heavy cream for the ganache
  • 1/4 cup light corn syrup to add shine
  • 8 ounces bittersweet chocolate finely chopped
  • 1/2 teaspoon vanilla extract to enhance ganache flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Prepare Your Custard Filling
  1. 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.
Make the Cupcake Batter
  1. 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.
Combine Dry Ingredients
  1. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined, being careful not to overmix.
Bake the Cupcakes
  1. 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.
Prepare the Chocolate Ganache
  1. In a heatproof bowl, combine chopped chocolate and heavy cream. Heat gently, stirring until smooth. Add corn syrup and vanilla, mixing well.
Assemble the Cupcakes
  1. Once cooled, use a small knife to remove the center of each cupcake. Fill with custard and drizzle ganache over the top.
Serve and Enjoy!
  1. 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.