From the moist vanilla cake, to the rich pastry cream filling, to the homemade buttercream frosting and smooth chocolate ganache drizzle, our Boston Cream Cupcakes are like a slice of Boston cream pie in every bite.
Author: Jennifer Fishkind
½cupbuttermelted and cooled
⅓cupsemi sweet melting chocolate or chocolate chips
Whisk egg yolks in a small bowl and set aside.
Add sugar, cornstarch, and milk to a large saucepan. Put on low to medium heat and stir until sugar has dissolved. Continuously stir on heat until mixture comes to a simmer. Simmer for 1-2 minutes, until thickened.
Add a teaspoon of milk mixture to the egg yolks and whisk. Add the egg mixture to the milk mixture slowly, stirring, until they are combined. Bring to a light boil, continuing to stir, until desired consistency is reached. Remove from heat and stir in butter and vanilla.
Pour into a medium bowl and cover with Saran Wrap directly on the creams surface so a skin doesn’t form. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Line cupcake tin with cupcake papers. Set aside.
Add all cake ingredients to a stand mixer bowl. Beat at low speed, scraping sides as needed, until all ingredients are moistened. Beat at medium speed until batter is combined and smooth.
Scoop batter with a ladle into cupcake cups. Fill to 3/4 full. Bake 20-25 minutes, until a toothpick comes out clean.
With an electric mixer, cream butter. Add sifted icing sugar and cocoa. Add vanilla and milk and beat until smooth and creamy. Set aside while you make ganache.
In a small microwave safe bowl, add semi sweet chocolate and heavy cream and microwave for 20 seconds at a time, stirring in between, until melted and smooth.
Put cupcake together
Once cupcakes are cooled, scoop out a hole in the middle of each cupcake. Fill hole with pastry cream.
Put buttercream in a piping bag and pipe icing on top of cupcake. Drizzle with chocolate ganache. Do this with remaining cupcakes. Leave to set.
Ganache drizzle is totally optional (but it is sooooo good)!
If you don’t have a piping bag for the buttercream on the top of your cupcakes, you can simply use a Ziploc bag and cut off the corner.
While it can be tempting, (because the filling is so tasty) it’s important that you don’t overfill the cupcakes! This can create quite a mess. I may be speaking from experience here...