Description
Boston Cream Cupcakes are a delicious twist on the classic Boston Cream Pie, featuring soft vanilla cupcakes filled with creamy pastry cream and topped with a rich chocolate ganache.
Ingredients
- 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
- 1 cup heavy cream (for filling)
- 2 large egg yolks
- 3 tbsp granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract (for filling)
- 1/2 cup heavy cream (for ganache)
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, mix flour, sugar, baking soda, and baking powder.
- Add butter, egg whites, vanilla extract, sour cream, and milk. Beat until the batter is smooth and well combined.
- Fill cupcake liners 2/3 full with batter. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely on a wire rack.
- For the pastry cream, heat 1 cup heavy cream in a saucepan until it begins to simmer.
- In a separate bowl, whisk egg yolks, 3 tbsp sugar, and cornstarch until smooth.
- Slowly pour the hot cream into the yolk mixture while whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in 1 tsp vanilla extract. Cover and chill.
- To make the ganache, heat 1/2 cup heavy cream until simmering. Pour over chopped chocolate and let sit for a minute. Stir until smooth.
- Once cupcakes are cool, remove the center of each cupcake using a knife or cupcake corer.
- Add about a teaspoon of ganache into each hole and briefly freeze to set the ganache layer.
- Fill the set ganache hole with chilled pastry cream.
- Dip the tops of each cupcake into the remaining ganache to coat.
- Let the ganache set before serving.
Notes
- Ensure all dairy ingredients are at room temperature for smoother mixing.
- Chill the pastry cream thoroughly before filling the cupcakes.
- If ganache becomes too thick, warm it gently to reach dipping consistency.
- Store cupcakes in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
