Boston Cream Cupcakes

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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:

  • In a saucepan, whisk together the milk, cream, 1/4 cup of the granulated sugar, and the salt. Heat over medium, stirring frequently, until steaming and sugar dissolves. Remove from heat and let cool for 10 minutes.
  • In a bowl, whisk together the egg yolks and remaining 1/4 cup granulated sugar until smooth. Whisk in the cornstarch until no lumps remain.
  • Gradually whisk 1/3 of the hot milk mixture into the egg yolk mixture to temper it. Then whisk the egg mixture back into the saucepan with the remaining milk mixture.
  • Return saucepan to medium heat and cook, whisking constantly, until thickened to a pudding-like consistency, about 2-3 minutes.
  • Strain the pastry cream through a mesh sieve into a bowl. Whisk in the vanilla and butter until fully incorporated.
  • Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.

Make the Cupcakes:

  • Preheat oven to 350°F. Line two 12-count muffin pans with cupcake liners.
  • In a large bowl, beat the butter, oil and granulated sugar together until light and fluffy, about 2 minutes.
  • Beat in the eggs one at a time, then the vanilla, until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture in three additions, mixing just until combined after each.
  • Divide the batter evenly between the prepared cupcake liners, filling them about 3/4 full.
  • Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Allow cupcakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Topping:

  • Place the chocolate chips, heavy cream and corn syrup (if using) in a microwave-safe bowl.
  • Microwave in 20-second intervals, stirring well between each, until melted and smooth.
  • Sift in the confectioners’ sugar and whisk until fully incorporated.
  • Let ganache sit for 10-15 minutes to thicken slightly before using.

Assemble the Cupcakes:

  • Once cupcakes are completely cooled, use a paring knife to cut a cone-shaped cavity out of the center of each, going about 3/4 of the way down but not cutting through the bottom. Remove the cone portion.
  • Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the pastry cream into each cavity, filling it to the top.
  • Replace the cone portion back on top of the filling.
  • Spoon or drizzle the slightly thickened ganache over the tops of the filled cupcakes.
  • Refrigerate cupcakes until ready to serve. Boston cream cupcakes are best consumed within 4-5 days.

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