If you have a sweet tooth and a soft spot for nostalgic desserts, you’re going to absolutely adore Daddy’s Boston Cream Cupcakes Recipe. These delightful treats combine the classic charm of Boston cream pie into a perfectly portioned cupcake form, with a moist vanilla base, luscious custard filling, and a rich chocolate ganache topping. Each bite delivers a comforting yet indulgent flavor explosion that’s irresistible, making these cupcakes perfect for sharing with family or as a standout dessert for any occasion.
Ingredients You’ll Need
The magic behind Daddy’s Boston Cream Cupcakes Recipe lies in a handful of simple but essential ingredients, each carefully chosen to bring harmony in flavor, texture, and appearance. These staples make the process approachable but ensure a baking result that feels anything but ordinary.
- 1 1/4 cups all-purpose flour: Provides the tender structure to your cupcakes that is soft yet sturdy enough to hold the filling.
- 1 cup granulated sugar: Sweetness that balances all the savory and creamy components beautifully.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, crucial for those melt-in-your-mouth cupcakes.
- 2 large eggs: Binders that create a light crumb and help with the rise.
- 2 teaspoons baking powder: Gives the cupcakes their fluffy and aerated texture.
- 1/2 teaspoon salt: Enhances the flavors and cuts through the sweetness.
- 3/4 cup whole milk: Keeps the batter moist and tender.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant note into the cupcake batter.
- 1 cup whole milk (for custard): The base of the creamy custard filling that melts in your mouth.
- 1/2 cup granulated sugar (for custard): Sweetens and balances the custard’s richness.
- 3 large egg yolks: Essential for the custard’s silky smooth texture and golden color.
- 2 tablespoons cornstarch: Thickens the custard perfectly without lumps.
- 1 teaspoon vanilla extract (for custard): Adds aromatic depth to the filling.
- 2 tablespoons unsalted butter (for custard): Gives the custard a glossy, velvety finish.
- 1 cup semisweet chocolate chips: For the luscious ganache topping that complements the creamy custard.
- 1/2 cup heavy cream: Creates the ganache’s smooth, rich texture.
How to Make Daddy’s Boston Cream Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Cream the softened butter and granulated sugar together until fluffy and light, which helps infuse air for a tender crumb. Then, beat in the eggs one at a time—this slow incorporation is key for a smooth batter. Mix in the vanilla extract for that signature warmth. In a separate bowl, whisk flour, baking powder, and salt to combine, then gradually add these dry ingredients to your wet batter, alternating with milk. This technique keeps the batter silky and avoids any overt density. Pour into the liners and bake for 18 to 20 minutes, or until a toothpick comes out clean, then cool completely before assembling.
Step 2: Prepare the Custard Filling
For the custard filling that makes Daddy’s Boston Cream Cupcakes Recipe truly special, gently heat milk until just simmering in a saucepan. In a mixing bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour the hot milk into this egg mixture while whisking constantly—this gradual process prevents curdling. Return everything to the saucepan and cook on low heat, stirring continuously until the custard thickens to a luscious, pudding-like consistency. Stir in vanilla extract and butter until perfectly combined. Pour into a bowl, cover with plastic wrap touching the surface to prevent a skin and chill thoroughly in the refrigerator.
Step 3: Prepare the Chocolate Ganache
While the custard chills, it’s time to make the decadent chocolate ganache. Place semisweet chocolate chips in a microwave-safe bowl and add heavy cream. Heat in 30-second intervals, stirring gently after each until the mixture is smooth, glossy, and perfectly pourable. This ganache will be the glorious finish that seals your Boston cream cupcake perfection.
Step 4: Assemble the Cupcakes
Once the cupcakes are cooled, use a small knife or cupcake corer to gently remove the center of each cupcake, creating a hollow space for the custard. Fill each cavity generously with the chilled custard, then spoon the warm chocolate ganache on top, allowing it to cascade naturally down the sides for that irresistible, homemade look. Let the ganache set slightly, and your cupcakes are ready to impress.
How to Serve Daddy’s Boston Cream Cupcakes Recipe
Garnishes
To enhance the beauty and flavor of Daddy’s Boston Cream Cupcakes Recipe, consider a dusting of powdered sugar for an elegant touch or a few fresh berries to add a burst of natural brightness. You can also sprinkle toasted chopped nuts or a drizzle of caramel sauce to add complexity and texture that complement the creamy custard and chocolate topping perfectly.
Side Dishes
While these cupcakes shine on their own, pairing them with a simple cup of freshly brewed coffee or a glass of cold milk elevates the experience. For brunch or dessert gatherings, serve alongside a light mixed green salad or fresh fruit to balance the indulgence and refresh the palate.
Creative Ways to Present
For a special occasion, present Daddy’s Boston Cream Cupcakes Recipe on tiered cake stands for visual grandeur. Wrapping cupcake liners in decorative paper or adding themed toppers can tailor these treats to holidays, birthdays, or those lovely surprise moments when you want to wow your loved ones with something handmade and heartfelt.
Make Ahead and Storage
Storing Leftovers
You can store leftover Daddy’s Boston Cream Cupcakes Recipe in an airtight container in the refrigerator for up to three days. This keeps the custard fresh and the ganache intact without drying out the cake itself. Just remember to allow the cupcakes to come to room temperature before serving for best flavor and texture.
Freezing
If you want to make these cupcakes ahead of time for a future celebration, freeze unfilled cupcake bases wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to two months. For the filled cupcakes, freezing is not recommended because the custard and ganache textures change after thawing.
Reheating
To gently warm refrigerated cupcakes before serving, let them sit at room temperature for about 30 minutes. Avoid microwaving filled cupcakes as the custard may overheat and separate. If frozen cupcake bases are thawed, refresh them lightly in a warm oven for a few minutes before adding filling and ganache.
FAQs
Can I use a different chocolate for the ganache?
Absolutely! Semi-sweet chocolate gives a perfect balance of sweetness, but you can substitute dark chocolate for a richer flavor or milk chocolate for a creamier, sweeter finish depending on your preference.
Is it possible to make these cupcakes dairy-free?
Yes, you can swap the butter, milk, and cream with their dairy-free alternatives like margarine, almond milk, and coconut cream, but the texture and flavor will have subtle differences. The key is to keep the fat content similar to maintain richness.
How far in advance can I prepare Daddy’s Boston Cream Cupcakes Recipe?
The cupcake bases can be made up to two days in advance and stored tightly covered. Prepare and chill the custard the day before. Assemble shortly before serving for freshest results and the best taste experience.
Can I use a piping bag to fill the cupcakes?
Yes! Using a piping bag fitted with a round tip makes filling the cupcakes with custard easier and neater. Just insert the tip into the hollow and gently squeeze until it’s filled.
What can I do if the ganache is too thick?
If your ganache seems too thick to pour nicely, gently warm it in the microwave for 10 to 15 seconds and stir well. This will loosen the mixture so it drips beautifully over the cupcakes.
Final Thoughts
Buddy, once you try Daddy’s Boston Cream Cupcakes Recipe, you’ll know why it’s a treasured favorite. It’s a delightful twist on a classic dessert that brings nostalgia, joy, and luscious flavor into every bite. Whether you’re treating yourself or gifting these to loved ones, they deliver happiness and sweetness in the best possible way. So preheat that oven and get ready to bake some magic!
Print
Daddy’s Boston Cream Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Daddy’s Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These moist cupcakes are filled with a creamy vanilla custard and topped with a rich chocolate ganache, making them a perfect dessert for any occasion.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Custard Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with whole milk, starting and ending with the dry ingredients. Mix 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 into the center comes out clean. Let cupcakes cool completely before filling.
- Prepare the Custard Filling: In a saucepan, heat the whole milk until it’s simmering but not boiling. Meanwhile, in a bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually temper the hot milk into the egg mixture by adding it slowly while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in the vanilla extract and unsalted butter. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator until fully cooled.
- Prepare the Chocolate Ganache: Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy.
- Assemble the Cupcakes: Once cupcakes are fully cooled, use a small knife or cupcake corer to remove the center from each cupcake. Fill this hole generously with the chilled custard. Spoon the chocolate ganache over the tops of the cupcakes, allowing it to drip down the sides to create a luscious finish.
Notes
- Ensure the custard is completely cooled before filling to prevent it from melting the cupcake structure.
- You can use a piping bag for neater custard filling insertion.
- For richer cupcakes, use high-quality unsalted butter and fresh eggs.
- Store cupcakes refrigerated due to the custard filling and ganache topping, ideally consumed within 2-3 days for freshness.
- Allow ganache to set at room temperature for a firmer topping or refrigerate briefly before serving.
