These Boston Cream Cupcakes are amazing. A light, airy cupcake with a delicious filling and then topped with an easy chocolate ganache (made with toll house chips). They were a big hit at a recent party at my house. One of the things that I like about these Boston Cream Cupcakes is that they are fairly easy to make (if you plan), and they aren’t your average dessert.
When you make these, I would like to suggest that you make the filling the night before and let it stay in the refrigerator overnight. This allows the filling to set up completely. Once the cupcakes are made, make sure and give them time to cool completely. This keeps the cold filling from warming up and then melting into the cake.
Let me know what you think and be sure to check out my other dessert recipes like my chocolate caramel poke cake.
Boston Cream Cupcakes
12
servings45
minutes15
minutesIngredients
- Pastry Cream Filling
2 cups milk
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks (save 3 egg whites)
4 tablespoons butter
- Basic Vanilla Cupcakes
6 tablespoon butter
3/4 cup granulated sugar
6 tablespoons sour cream
2 teaspoons vanilla
3 egg whites (see above)
1 1/4 cup all purpose flour
2 teaspoons baking powder
6 tablespoons milk
2 tablespoons water
- Chocolate Ganache
12 oz. semi sweet chocolate chips
3/4 cup heavy whipping cream
Directions
- Pastry Cream Filling
- In a bowl, whisk the 4 egg yolks, 3/4 cup of sugar, and 1/4 cup of corn starch until creamy and light in color.
- Bring the 2 cups of milk to a low boil
- Slowly pour the milk and stir into the egg yolks. Do NOT go fast or the eggs will cook too fast and become clumpy.
- Once mixed, pour back into the milk pan and bring to a low boil again.
- Then place back in the bowl, add the 2 teaspoons of vanilla and stir in the 4 tablespoons of butter a little cut at a time, until fluffy.
- Stir until fluffy and then place in the refrigerator for at least 2 hours. I prefer over night.
- Basic Vanilla Cupcakes
- Preheat the oven to 350 degree and prepare a 12 cup cupcake pan.
- In a large bowl, mix the 6 tablespoons of butter and the 3/4 cup sugar together. Mix with an electric mixer until very creamy.
- Mix in the 6 tablespoons of sour cream, and the 2 teaspoons of vanilla.
- Mix in one egg white at a time.
- Keep scraping the sides of the bowl, to make sure all ingredients are mixing together.
- Slowly add in the 1 1/4 cups of flour (1/4 cup at a time) and the 2 teaspoons of baking powder along with the 6 tablespoons of milk and 2 tablespoons of water. Alternate the dry and wet ingredients while mixing, so the batter stays smooth.
- Fill the cupcake pan about 1/2 full for each cake and then bake in the preheated oven for 15-18 minutes or until done.
- Once done, allow to completely cool on a cooling rack.
- Chocolate Ganache
- In a sauce pan, slowly melt the 12 oz. of chocolate chips.
- Stir in the 3/4 cup of heavy whipping cream until smooth.
- Remove from heat and allow to cool.
- Finished Product
- Using a spoon take the center of the cupcake out.
- Fill the center with the pastry cream.
- Top with the chocolate.
- Enjoy!
Notes
- Keep refrigerated. Good for 2-3 days.
