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Decadent Boston Cream Cupcakes

These delightful cupcakes feature a fusion of fluffy vanilla cake, luscious pastry cream, and rich chocolate ganache, perfect for any occasion.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Pastry Cream
  • 2 cups whole milk
  • 0.5 cups granulated sugar
  • 0.25 cups cornstarch
  • 0.5 teaspoon vanilla extract
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cups heavy cream

Method
 

Prepare the Cupcake Batter
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until everything is well combined.
Bake the Cupcakes
  1. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Pastry Cream
  1. In a saucepan over medium heat, combine the milk and half the sugar. Warm until just below a boil.
  2. In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and remaining sugar.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
  5. Remove from heat and mix in the butter. Allow to cool before filling the cupcakes.
Prepare the Ganache
  1. In a small saucepan, heat the heavy cream until just boiling. Pour over chocolate chips in a bowl.
  2. Let sit for a few minutes before stirring until smooth.
Assemble the Cupcakes
  1. Once the cupcakes are cool, cut out a small section from the center of each.
  2. Fill each cupcake with pastry cream and replace the cut-out top.
  3. Drizzle or dip into the warm chocolate ganache to finish.

Notes

Be patient with cooling. Adjust the ganache sweetness to your liking. Feel free to add flavors to your pastry cream.