Irresistible Boston Cream CupcakesIngredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the Pastry Cream Filling:
1 cup (240ml) whole milk
¼ cup (50g) granulated sugar
2 egg yolks
1 tbsp cornstarch
1 tsp vanilla extract
½ tbsp unsalted butter
For the Chocolate Ganache:
½ cup (120ml) heavy cream
4 oz (115g) semi-sweet chocolate, chopped
1 tbsp unsalted butter
For the Vanilla Buttercream (Optional Topping):
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream or milk
Instructions
For the Cupcakes:
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely before filling.
For the Pastry Cream Filling:
Heat milk in a small saucepan over medium heat until it starts to steam (but not boil).
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour half of the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2 minutes).
Remove from heat, stir in vanilla and butter. Let cool completely before using.
For the Chocolate Ganache:
Heat heavy cream in a saucepan or microwave until hot (not boiling).
Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
Stir in butter for extra shine. Let cool slightly before using.
Assembly:
Fill the Cupcakes:
Use a knife or piping tip to hollow out the center of each cupcake.
Pipe or spoon the cooled pastry cream inside.
Top with Ganache:
Spoon or dip each cupcake into the chocolate ganache.
Pipe Vanilla Buttercream (Optional):
If you want the swirl on top, pipe a small amount of buttercream over the ganache.
Dust with cocoa powder for an elegant finish.
Serve and Enjoy
