Boston Cream Cupcakes
Delightful cupcakes filled with creamy pastry filling and topped with rich chocolate ganache, capturing the essence of Boston Cream Pie in a portable form.
Servings: 12 cupcakes
Calories: 320kcal
Ingredients
Cupcake Base
- 3/4 cup unsalted butter, softened Provides a creamy base that makes the cupcakes tender and rich.
- 1/2 cup sour cream Adds moisture and a slight tang, enhancing the overall flavor.
- 1 cup granulated sugar Sweetens the cupcakes beautifully, providing classic sweetness.
- 2 tsp pure vanilla extract Offers an aromatic richness.
- 3 large egg whites Contributes to the light texture.
- 1/4 tsp baking soda Helps the cupcakes rise.
- 1/2 cup whole milk Ensures the batter is creamy.
- 1 tsp baking powder Works alongside baking soda for perfect lift.
- 1 2/3 cups all-purpose flour The main structure that brings everything together.
Pastry Cream
- 3 tbsp granulated sugar Sweetens the pastry cream filling.
- 1 cup heavy cream Creates a rich texture for the cream.
- 1 tbsp cornstarch A thickening agent.
- 2 large egg yolks Adds richness to the cream.
- 1 tsp pure vanilla extract Enhances the flavor.
Ganache
- 1/2 cup heavy cream Creates a luxurious coating.
- 6 oz semi-sweet chocolate, chopped Provides that irresistible chocolatey flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, and baking powder. Whisk them together.
- To the flour mixture, add the softened butter, egg whites, sour cream, whole milk, and vanilla extract. Beat everything together until smooth.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes. Cool completely on a wire rack.
Pastry Cream Preparation
- Heat 1 cup of heavy cream over medium heat until simmering.
- In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch.
- Slowly pour the hot cream into the egg mixture while whisking constantly. Return to the saucepan and cook until thickened.
- Stir in vanilla extract and refrigerate until chilled.
Ganache Preparation
- Heat 1/2 cup of heavy cream until it simmers. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth.
Assembly
- To fill the cooled cupcakes, cut a small cone from the center of each, spoon in ganache, and freeze briefly.
- Fill the cupcakes with chilled pastry cream, topping them generously.
- Dip the tops in the remaining ganache and allow to set completely.
Notes
Use quality ingredients for better flavor. Chill the pastry cream for the right texture. Adjust ganache thickness as desired.