Boston Cream Cupcakes
A delightful twist on the classic dessert, these cupcakes feature tender cake, rich pastry cream, and glossy chocolate ganache, perfect for any occasion.
Ingredients
For the Pastry Cream
- 1 cup milk Smooth and creamy, a key component in your pastry cream.
- 1 cup heavy cream Adds a luxurious texture to the filling.
- ⅓ cup granulated sugar Divided; essential for balancing flavors.
- ¼ teaspoon salt Enhances sweetness.
- 5 large egg yolks Creates a rich, velvety pastry cream.
- 3 tablespoons cornstarch Thickens the custard perfectly.
- 1 teaspoon vanilla extract For aromatic flavor.
- 4 tablespoons unsalted butter Adds creaminess to the custard.
For the Cupcakes
- ½ cup unsalted butter Creates a fluffy texture.
- ½ cup avocado oil or vegetable oil Provides moisture.
- 1 ¾ cups granulated sugar Sweetens the cupcakes.
- 4 large eggs Essential for structure.
- 2 teaspoons vanilla extract Enhances flavor.
- 3 cups all-purpose flour Ensures light and fluffy texture.
- 1 tablespoon baking powder For perfect rise.
- ¾ teaspoon salt Balances flavors.
- 1 ¼ cups buttermilk Makes cupcakes moist.
For the Ganache
- 1 cup semisweet chocolate chips Provides rich chocolate flavor.
- ½ cup heavy cream Helps create a glossy ganache.
- 2 tablespoons light corn syrup Adds shine (optional).
- ⅓ cup powdered sugar Sweetens the ganache.
Instructions
Prepare the Pastry Cream
- In a medium saucepan over medium heat, combine the milk, heavy cream, ⅓ cup sugar, and salt. Stir until the sugar dissolves and the mixture starts to simmer, then remove from heat and cool for 10 minutes.
- In a large bowl, whisk the egg yolks with the remaining sugar until slightly thickened. Sprinkle in the cornstarch and mix well.
- Slowly drizzle in ⅓ cup of the warm milk mixture into the egg yolks while whisking, then gradually add the rest. Pour everything back into the saucepan and return to medium heat.
- Whisk continuously until thickened, then strain through a sieve into a bowl. Stir in the vanilla and butter until smooth. Cover with plastic wrap and refrigerate for at least 2 hours.
Bake the Cupcakes
- Preheat oven to 350°F (175°C) and line two cupcake tins with paper liners.
- Beat the softened butter, oil, and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each. Then stir in the vanilla extract.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fill cupcake liners ¾ full and bake for 17-19 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
- In a heatproof bowl, combine the chocolate chips, heavy cream, and corn syrup (if using). Microwave until smooth.
- Sift in the powdered sugar and let cool slightly.
Assemble the Cupcakes
- Cut a small cavity in each cupcake, pipe in the pastry cream, and cover with the tops.
- Drizzle the ganache over the cupcakes and allow to set before serving.
Notes
For best results, ensure your ingredients are at room temperature. Whisk continuously while preparing the custard to avoid lumps.