Boston Cream Cupcakes
Delightful cupcakes with a creamy pastry filling and rich chocolate ganache, perfect for any occasion.
Ingredients
For the pastry cream
- 1 cup milk Rich and creamy base for the pastry cream.
- 1 cup heavy cream Creates a dreamy texture in the ganache.
- ⅓ cup granulated sugar Used for the pastry cream.
- 3 tablespoons granulated sugar Used for the pastry cream.
- ¼ teaspoon salt Enhances the flavors.
- 5 large egg yolks Adds richness and thicken the cream.
- 3 tablespoons cornstarch Thickener for the pastry cream.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 4 tablespoons unsalted butter Adds richness to the pastry cream.
For the cupcakes
- ½ cup unsalted butter Essential for a fluffy cupcake base.
- ½ cup avocado oil or vegetable oil For added moisture and texture.
- 1 ¾ cups granulated sugar To sweeten the cupcakes.
- 4 large eggs Provides structure and stability.
- 2 teaspoons vanilla extract Adds flavor to the batter.
- 3 cups all-purpose flour Creates fluffy structure.
- 1 tablespoon baking powder For leavening.
- ¾ teaspoon salt Balances sweetness.
- 1 ¼ cups buttermilk Contributes to tenderness.
For the ganache
- 1 cup semisweet chocolate chips Rich chocolate layer.
- ½ cup heavy cream To create ganache.
- 2 tablespoons light corn syrup Optional, adds shine.
- ⅓ cup powdered sugar Sweetens the ganache.
Instructions
Preparation of Pastry Cream
- In a medium saucepan over medium heat, combine the milk, cream, ⅓ cup sugar, and salt. Stir until the sugar dissolves and the mixture simmers gently.
- Remove from heat and cool for about 10 minutes.
- In a large mixing bowl, whisk together the egg yolks and remaining 3 tablespoons of sugar until thickened and pale.
- Sprinkle in the cornstarch and mix well. Gradually drizzle in ⅓ cup of the warm milk mixture while whisking continuously.
- Once incorporated, pour in the rest of the milk mixture, return to saucepan, and cook, whisking continuously, until thickened.
- Strain into a bowl, stir in the vanilla and butter, cover, and refrigerate for at least 2 hours.
Baking Cupcakes
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a bowl, beat the butter, oil, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well, and stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture and buttermilk to the butter mixture, starting and finishing with flour.
- Fill each cupcake liner about ¾ full and bake for 17-19 minutes.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making Ganache and Filling Cupcakes
- In a heatproof bowl, combine chocolate chips, heavy cream, and corn syrup. Heat until smooth, then sift in powdered sugar and stir until mixed.
- Cut a small cavity in the top of each cooled cupcake and fill with chilled pastry cream. Drizzle ganache over each cupcake before serving.
Notes
Ensure ingredients are at room temperature. Allow cooling time for pastry cream to thicken. Practice patience when drizzling ganache for a neat presentation.