Description
These Boston Cream Cupcakes capture the essence of the classic Boston Cream Pie in individual portions. Fluffy vanilla cupcakes are filled with a smooth pastry custard and topped with a rich chocolate ganache, creating a deliciously indulgent dessert perfect for any occasion.
Ingredients
Custard Filling
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup white granulated sugar
- 4 large egg yolks
- 3 tbsp all purpose flour
- 4 tbsp unsalted butter
- Pinch of salt
- 1 tsp vanilla extract
Cupcakes
- 4 egg whites
- 1 cup white granulated sugar
- 1/2 cup vegetable oil
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup low fat buttermilk
- 1 tsp vanilla extract
Ganache Topping
- 4 oz semisweet chocolate baking bar
- 1/2 cup heavy whipping cream (simmering hot)
Instructions
- Make the Custard Filling: Whisk together the egg yolks and sugar until fully combined. Add the flour and whisk thoroughly, then set aside while heating the milk mixture.
- Heat Milk Mixture: In a saucepan, heat whole milk, heavy cream, butter, and a pinch of salt over medium heat until it begins to simmer. Remove from heat.
- Temper the Egg Mixture: Gradually add the hot milk mixture to the egg yolk mixture, about half a cup at a time, while stirring constantly to avoid curdling. Whisk slowly and thoroughly.
- Thicken Custard: Return this combined mixture back to the saucepan. Cook over medium to medium-low heat, stirring constantly until it thickens (about 1-2 minutes). Avoid boiling. Remove from heat once thickened.
- Finish Custard: Stir in vanilla extract and allow custard to cool to room temperature. It can be refrigerated in an airtight container if made ahead.
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners. Sift flour, baking powder, baking soda, and salt together and set aside.
- Beat Egg Whites and Sugar: Using an electric mixer with a paddle attachment, beat egg whites briefly then gradually add sugar, beating on medium-high speed for 3-4 minutes until white and fluffy.
- Add Oil and Vanilla: Slowly pour in the vegetable oil while mixing continues. Add vanilla extract and reduce speed to low.
- Combine Dry and Wet Ingredients: Alternately add the sifted flour mixture and buttermilk in two additions each, mixing until just combined. Scrape the bowl sides and bottom to fully incorporate ingredients.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean or cupcakes spring back when touched.
- Cool for Filling: Allow cupcakes to cool just a few minutes until warm but not hot, which makes filling easier and reduces the risk of cracking.
- Fill Cupcakes: Fit a piping bag with a long, thin decorating tip and fill it with the cooled custard. Insert the tip into the center of each warm cupcake and gently squeeze about a tablespoon of custard to fill. Be careful to avoid overfilling and cracking.
- Prepare Ganache Topping: Chop chocolate into very small pieces for even melting. Heat heavy cream until simmering but not boiling, then pour over chopped chocolate.
- Melt and Cool Ganache: Stir cream and chocolate until smooth. If needed, microwave briefly on half power in short bursts and whisk until melted and glossy. Let ganache cool slightly to just above room temperature for easier spreading.
- Top Cupcakes: Once cupcakes are completely cooled, spoon and spread ganache over the tops gently using a spatula or spoon, allowing it to naturally spread and set.
Notes
- Make the custard filling ahead of time and store in an airtight container refrigerated for up to 2 days.
- Fill the cupcakes while still warm but not hot to prevent cracking and ensure smooth filling.
- If ganache is too thick to spread easily, gently warm or soften it to achieve a smoother texture.
- Use a paddle attachment for beating egg whites with sugar to achieve maximum volume.
- Ensure constant stirring during custard cooking to avoid lumps or curdling.
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
