Transport yourself to the bustling streets of Boston with every delectable bite of these homemade Boston Cream Cupcakes. Combining the beloved flavors of a classic Boston cream pie with the convenience of a handheld treat, these cupcakes are sure to be a hit at any gathering. From the moist and tender cake to the rich pastry cream filling and decadent chocolate ganache topping, every element of these cupcakes is crafted to perfection. Follow this simple recipe to create a batch of irresistible Boston Cream Cupcakes that will leave everyone craving for more.
Why You’ll Love This Recipe
I love how these cupcakes blend the flavors of a classic Boston cream pie into an easy-to-serve handheld treat. The light, tender cake provides the perfect base for the rich pastry cream filling, while the silky chocolate ganache on top adds a touch of indulgence. The balance of flavors and textures makes these cupcakes a hit every time.
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
For the Filling:
1 cup heavy cream
2 large egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp pure vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
6 oz semi-sweet chocolate, chopped (for a smoother ganache)
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, whisk together the flour, sugar, baking soda, and baking powder.
Add the butter, egg whites, and vanilla extract to the dry ingredients and beat until smooth.
Mix in the sour cream and milk, being careful not to overmix.
Fill the cupcake liners about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool.
To make the filling, heat the heavy cream until it simmers. Whisk together egg yolks, sugar, and cornstarch in a separate bowl. Slowly add the hot cream while whisking, then cook the mixture over medium heat until it thickens. Stir in vanilla and chill.
For the ganache, heat the heavy cream until it simmers. Pour it over the chopped chocolate, then stir until smooth.
Once the cupcakes are cooled, cut a hole in the center of each. Fill with the chilled pastry cream and dip the tops into the ganache. Let the ganache set before serving.
Serving Tips:
Presentation: Arrange the Boston Cream Cupcakes on a decorative platter or cake stand for an elegant presentation. You can sprinkle some cocoa powder or chocolate shavings on top for an extra touch of sophistication.
Garnish: Add a dollop of whipped cream or a fresh berry on top of each cupcake before serving to enhance both the flavor and visual appeal.
Accompaniments: Serve these cupcakes alongside a cup of hot coffee or a glass of cold milk for a delightful pairing that complements the rich flavors of the dessert.
Variations: Get creative with your presentation by drizzling caramel sauce or raspberry coulis over the cupcakes for a flavor twist that will tantalize your taste buds.
Customization: Consider adding a personal touch by piping a decorative design with additional ganache or frosting on top of each cupcake for a stunning finishing touch.
Storage Tips:
Refrigeration: Store any leftover Boston Cream Cupcakes in an airtight container in the refrigerator to maintain freshness. They can be stored this way for up to 3-4 days.
Freezing: If you want to extend the shelf life of the cupcakes, you can freeze them. Place the unfilled cupcakes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or resealable plastic bag. When ready to enjoy, thaw them in the refrigerator overnight and then proceed with filling and topping as desired.
Separation: To prevent the cupcakes from sticking together during storage, place a layer of parchment paper between each cupcake before stacking them in the container or bag.
Ganache Topping: Keep in mind that the chocolate ganache may firm up slightly when refrigerated. To restore its silky texture, gently reheat it in the microwave or on the stovetop, stirring occasionally, until smooth and pourable before drizzling it over the cupcakes.
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FAQs:
Can I use a different type of chocolate for the ganache?
Absolutely! While semi-sweet chocolate is traditionally used for the ganache, you can experiment with other varieties such as dark chocolate or milk chocolate to suit your personal taste preferences. Just keep in mind that different chocolates may alter the flavor profile slightly.
Can I make the cupcakes in advance for a special occasion?
Yes, you can! The cupcakes can be baked ahead of time and stored in an airtight container at room temperature for up to two days. However, it’s best to fill and frost them on the day of serving to ensure that they stay fresh and maintain their texture.
Is there a substitute for sour cream in the cupcake batter?
If you don’t have sour cream on hand, you can use an equal amount of Greek yogurt as a substitute. The yogurt will provide a similar level of moisture and tanginess to the cupcakes, resulting in a deliciously tender crumb.
Can I make the pastry cream filling without eggs?
Yes, you can make a non-egg version of the pastry cream by using cornstarch as the thickening agent instead of egg yolks. Simply omit the egg yolks from the recipe and increase the amount of cornstarch slightly. While the texture may be slightly different from traditional pastry cream, it will still be creamy and delicious.
Conclusion:
Indulge your sweet tooth with these heavenly Boston Cream Cupcakes that are a perfect blend of cake, cream, and chocolate. Whether you’re hosting a party, celebrating a special occasion, or simply craving a delicious treat, these cupcakes are sure to impress. With their irresistible combination of flavors and textures, they’re guaranteed to become a new favorite in your baking repertoire. So, roll up your sleeves, gather your ingredients, and get ready to delight your taste buds with these homemade delights!
📖 Recipe:
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Boston Cream Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with our tantalizing Boston Cream Cupcakes recipe. Each bite is a symphony of flavors, combining moist cake, creamy filling, and rich chocolate ganache. Follow our simple instructions to create bakery-quality treats 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
For the Filling:
1 cup heavy cream
2 large egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp pure vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
6 oz semi-sweet chocolate, chopped
Instructions
- Prepare the cupcakes by mixing dry ingredients, adding wet ingredients, and baking until golden.
- Make the pastry cream filling by heating cream, whisking egg mixture, thickening, and chilling.
- Prepare the chocolate ganache by melting chocolate in hot cream, stirring until smooth.
- Assemble cupcakes by filling with ganache, topping with pastry cream, and dipping in ganache.
Notes
Ensure pastry cream is thoroughly chilled before filling cupcakes.
Dip cupcakes quickly in ganache to prevent the filling from melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal per cupcake
