Boston Cream Cupcakes Recipe

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Vanilla cupcakes filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you’ll love these!

YIELD: 18 to 20 cupcakes

INGREDIENTS:

For the Pastry Cream

1⅓ cups (320 ml) heavy cream

3 egg yolks

⅓ cup (66 grams) granulated sugar

Pinch of salt

4 teaspoons cornstarch

2 tablespoons unsalted butter, chilled and cut into 2 pieces

1½ teaspoons vanilla extract

For the Cupcakes

1¾ cups (248 grams) all-purpose flour

1 cup (198 grams) granulated sugar

1½ teaspoons baking powder

¾ teaspoon salt

12 tablespoons (170 grams) unsalted butter, softened but still cool, cut into 12 pieces

3 eggs

¾ cup (180 ml) whole milk

1½ teaspoons vanilla extract

For the Chocolate Glaze

¾ cup (180 ml) heavy cream

¼ cup (78 grams) light corn syrup

8 ounces bittersweet chocolate, finely chopped

½ teaspoon vanilla extract

DIRECTIONS:

  1. Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
  2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
  3. Make the Cupcakes: visit browneyedbaker.com for full directions.

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