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
Scale
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.
