Boston Cream Cupcakes Recipe

Boston Cream Cupcakes Recipe

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Hello, cupcake lovers! If you’re a fan of the classic Boston Cream Pie, you’ll adore these Boston Cream Cupcakes. They’re a delightful twist on the traditional dessert, featuring light and fluffy vanilla cupcakes filled with smooth pastry cream and topped with rich chocolate ganache. Each bite delivers a perfect balance of flavors, making them ideal for any occasion. Let’s dive into this delicious recipe!

Introduction

Boston Cream Cupcakes bring the elegance and flavor of the original pie into a convenient, handheld form. With moist vanilla cupcakes, a creamy custard filling, and a glossy chocolate ganache topping, they’re an impressive treat that’s sure to wow friends and family. This recipe breaks down the steps to make each element from scratch, giving you bakery-quality results at home.

Ingredients

For the Cupcakes

  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup unsalted butter, at room temperature
  • 3 large egg whites
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk

Filling (Pastry Cream)

  • 1 cup heavy cream
  • 2 large egg yolks
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract

The Chocolate Ganache

  • 1/2 cup heavy cream
  • 6 oz semi-sweet chocolate, chopped (for a smoother ganache)

Instructions

1: Make the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
  3. Add the softened butter, egg whites, vanilla extract, sour cream, and milk. Beat until the mixture is smooth and creamy.
  4. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

2: Prepare the Pastry Cream Filling

  1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
  3. Gradually add a small amount of the hot cream to the egg mixture, whisking constantly to temper the eggs.
  4. Pour the egg mixture back into the saucepan and cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
  5. Remove from heat, stir in the vanilla extract, and transfer the pastry cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill until completely set.

3: Make the Chocolate Ganache

  1. Place the chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream until it begins to simmer, then pour it over the chocolate.
  3. Let the mixture sit for a few minutes, then stir until smooth and glossy. Set aside to cool slightly.

Step 4: Assemble the Cupcakes

  1. Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
  2. Spoon about a teaspoon of the chocolate ganache into each cupcake center and freeze for a few minutes to allow the ganache to set.
  3. Next, fill each cupcake with a generous amount of the chilled pastry cream, using a piping bag or spoon.
  4. Dip the top of each cupcake into the remaining chocolate ganache to create a smooth, glossy finish. Allow the ganache to set before serving.

Helpful Tips

  • Making Ahead: The pastry cream can be made a day in advance to save time. Just keep it covered and chilled.
  • Cupcake Coring: If you don’t have a cupcake corer, use a paring knife to carefully remove the center of each cupcake.
  • Smooth Ganache: To ensure a silky ganache, use high-quality chocolate and make sure the heavy cream is hot but not boiling.

Serving Suggestions

Serve these Boston Cream Cupcakes as a dessert for gatherings or celebrations. They pair well with coffee or a glass of milk for a sweet treat. Arrange them on a platter and sprinkle a little powdered sugar around the base for an elegant presentation.

Nutritional Information (per cupcake)

  • Calories: 340
  • Carbohydrates: 29g
  • Protein: 4g
  • Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 65mg
  • Sodium: 85mg
  • Sugar: 20g
  • Calcium: 6%
  • Iron: 8%

Storage and Leftovers

Refrigerate: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Freeze: For longer storage, freeze the unfrosted cupcakes and add the pastry cream and ganache when ready to serve. To thaw, leave the cupcakes at room temperature for a few hours.

Frequently Asked Questions (FAQs)

Can I use a boxed cake mix for the cupcakes?
Yes, you can use a vanilla or yellow cake mix as a base if you’re short on time.

What type of chocolate is best for the ganache?
Semi-sweet chocolate works best, but dark chocolate can be used if you prefer a less sweet ganache.

Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.

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Conclusion

These Boston Cream Cupcakes are a fun and tasty way to enjoy the flavors of Boston Cream Pie in cupcake form. Perfect for parties or just as a treat for yourself, they’re sure to be a hit with anyone who loves a classic dessert. We hope you enjoy making—and eating—these delightful cupcakes. Happy baking!

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