Description
Delight in these classic Boston Cream Cupcakes, featuring moist vanilla cupcakes filled with a luscious pastry cream and topped with a rich chocolate glaze. This beloved dessert combines the flavors and textures of the traditional Boston Cream Pie into an individual, elegant cupcake form perfect for any occasion.
Ingredients
Scale
Pastry Cream
- 1 1/2 cups heavy whipping cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, cubed
- 1 1/2 teaspoons vanilla extract
Vanilla Cupcakes
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, softened and cubed
- 3 eggs
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla extract
Chocolate Glaze
- 3/4 cup heavy whipping cream
- 1/4 cup light corn syrup
- 8 ounces semi-sweet chocolate
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pastry Cream: In a medium saucepan, heat 1 1/2 cups heavy whipping cream until just simmering. In a separate bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth. Gradually pour the hot cream into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Remove from heat, stir in butter and vanilla extract, then pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin and refrigerate until chilled.
- Make the Vanilla Cupcake Batter: Preheat the oven to 350°F (175°C) and line cupcake tins with liners. In a large bowl, sift together flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cupcakes completely on a wire rack.
- Fill the Cupcakes: Once cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake. Spoon or pipe the chilled pastry cream into the hollowed center of each cupcake, filling generously but not overflowing.
- Prepare the Chocolate Glaze: In a small saucepan, combine the heavy cream and corn syrup and bring to a simmer. Remove from heat and add the chopped semi-sweet chocolate and vanilla extract. Let sit for a minute, then stir gently until smooth and glossy.
- Glaze the Cupcakes: Spoon or dip the top of each filled cupcake into the chocolate glaze, allowing the excess to drip off. Place the glazed cupcakes on a wire rack to set. Refrigerate for at least 30 minutes to allow the glaze to firm and the flavors to meld before serving.
Notes
- Ensure the pastry cream is fully chilled before filling cupcakes for best texture and handling.
- Use room temperature ingredients for the cupcake batter to achieve a smooth, even mix.
- Semi-sweet chocolate provides a balanced sweetness; adjust to bittersweet or milk chocolate based on preference.
- Store cupcakes in the refrigerator and consume within 3 days for optimal freshness.
- For an extra touch, dust the cupcakes lightly with powdered sugar before serving.
