Description
Indulge in these delightful Boston Cream Cupcakes, featuring a moist vanilla cupcake base filled with luscious pastry cream and topped with rich chocolate ganache. Inspired by the classic Boston Cream Pie, these individual treats combine fluffy cake, creamy filling, and shiny chocolate glaze for an irresistible dessert perfect for any occasion.
Ingredients
Scale
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
Pastry Cream Filling
- 1 cup heavy cream
- 2 large egg yolks
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream (for whipping)
Chocolate Ganache
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream (to melt chocolate)
Instructions
- Prepare the cupcakes: Preheat your oven and line a cupcake tin with liners. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and baking powder. In a separate bowl, beat the butter until creamy, then gradually add egg whites and vanilla extract. Alternate adding the dry ingredients with sour cream and whole milk until fully combined. Divide the batter evenly into cupcake liners and bake for about 20 minutes or until golden brown and a toothpick inserted comes out clean. Let cool completely.
- Make the pastry cream filling: In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened to a custard-like consistency. Remove from heat, stir in 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 refrigerate until chilled. Before assembling, whip the remaining 1/2 cup heavy cream until stiff peaks form and fold into the chilled pastry cream to lighten it.
- Prepare the chocolate ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream until hot but not boiling, then pour it over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow to cool slightly to thicken, but still pourable.
- Assemble the cupcakes: Once cupcakes are cooled, use a small knife or cupcake corer to hollow out the center of each cupcake. Fill each cavity with a spoonful of the pastry cream. Replace the tops if desired or leave open. Dip the top of each cupcake into the chocolate ganache or spoon the ganache over the top to cover completely. Place the cupcakes in the refrigerator for the ganache to set slightly before serving.
Notes
- Ensure cupcakes are fully cooled before filling to prevent the pastry cream from melting.
- The pastry cream can be made a day ahead to save time.
- Use good-quality semi-sweet chocolate for a balanced flavor.
- For best results, chill assembled cupcakes for at least 30 minutes before serving.
- If you prefer, the cupcakes can be topped with chocolate glaze using a spoon instead of dipping.
