Boston Cream Cupcakes

by

📝 Ingredients

🍥 Pastry Cream Filling:

  • 1 cup whole milk 🥛

  • 1 cup heavy cream

  • 1/2 cup granulated sugar (divided)

  • 1/4 teaspoon salt

  • 5 large egg yolks (room temperature) 🥚

  • 3 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • 4 tablespoons unsalted butter (softened) 🧈

🧁 Cupcake Batter:

  • 1/2 cup unsalted butter (softened)

  • 1/2 cup vegetable oil

  • 1 3/4 cups granulated sugar

  • 4 large eggs (room temperature)

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour 🌾

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 1/4 cups buttermilk (room temperature)

🍫 Chocolate Ganache Topping:

  • 1 cup semisweet chocolate chips 🍫

  • 1/2 cup heavy cream

  • 2 tablespoons light corn syrup (optional)

  • 1/4 cup confectioners’ sugar

👩‍🍳 Instructions

🍮 Make the Pastry Cream:

  1. In a saucepan, whisk together milk, cream, 1/4 cup sugar, and salt. Heat over medium, stirring frequently, until steaming and sugar dissolves. Remove from heat and let cool for 10 minutes.

  2. In a bowl, whisk together egg yolks and remaining sugar until smooth. Whisk in cornstarch until no lumps remain.

  3. Gradually whisk 1/3 of the hot milk mixture into the egg yolk mixture to temper it.

  4. Whisk the egg mixture back into the saucepan with the remaining milk mixture.

  5. Return saucepan to medium heat and cook, whisking constantly, until thickened (about 2-3 minutes).

  6. Strain through a mesh sieve into a bowl, whisk in vanilla and butter. Cover with plastic wrap and chill for at least 2 hours.

🧁 Make the Cupcakes:

  1. Preheat oven to 350°F (175°C). Line muffin pans with cupcake liners.

  2. In a large bowl, beat butter, oil, and sugar until light and fluffy (about 2 minutes).

  3. Add eggs one at a time, beating well after each addition. Stir in vanilla.

  4. In another bowl, combine flour, baking powder, and salt.

  5. Alternate adding the dry ingredients and buttermilk to the butter mixture in three additions, mixing just until combined.

  6. Divide batter evenly among prepared liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.

🍫 Make the Ganache Topping:

  1. Combine chocolate chips, heavy cream, and corn syrup in a microwave-safe bowl.

  2. Microwave in 20-second intervals, stirring between each, until smooth.

  3. Sift in confectioners’ sugar and whisk until fully incorporated. Let sit for 10-15 minutes to thicken slightly.

🎂 Assemble the Cupcakes:

  1. Use a paring knife to cut a cone-shaped cavity in each cupcake.

  2. Pipe the chilled pastry cream into each cavity, filling to the top.

  3. Replace the cone “lid”.

  4. Spoon or drizzle ganache over the tops of filled cupcakes.

  5. Refrigerate until ready to serve.

✨ Serving and Storage:

Boston cream cupcakes are best enjoyed within 4-5 days when stored in the refrigerator. Serve chilled or at room temperature for a perfect balance of flavors and textures. 😍

Enjoy every bite of these decadent treats! 🍰🌟

Pages: 1 2

Leave a Comment