Recipe for Boston Cream Cupcakes

Experience the classic taste of Boston cream pie in cupcake form! These delightful treats feature moist vanilla cupcakes filled with creamy pastry custard and topped with silky chocolate ganache. Every bite is perfectly balanced—sweet, rich, and utterly irresistible.

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📝 Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

Pastry Cream Filling:

• 1 ¼ cups whole milk
• ¼ cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Chocolate Ganache:

• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp unsalted butter (optional)

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👩‍🍳 Instructions

1. Make the Pastry Cream:

1. Heat milk with half the sugar until steaming.
2. Whisk egg yolks, cornstarch, and remaining sugar in a separate bowl.
3. Temper the eggs by slowly adding hot milk, then return mixture to the pan.
4. Cook over medium heat, whisking until thickened.
5. Stir in butter and vanilla. Chill until set.

2. Bake the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then add vanilla.
5. Alternate adding flour and milk to the butter mixture.
6. Fill liners 2/3 full and bake 18–20 minutes. Cool completely.

3. Prepare the Ganache:

1. Melt chocolate chips with hot heavy cream, stirring until smooth.
2. Add butter if desired. Let cool slightly.

4. Assemble the Cupcakes:

1. Core out the centers of cooled cupcakes.
2. Fill each with chilled pastry cream.
3. Dip the tops in chocolate ganache and let set.

5. Serve & Enjoy:
Serve chilled or at room temperature for maximum indulgence.