Boston Cream Cupcakes

Emily

3 months ago

Introduction

Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These cupcakes are a perfect treat for anyone who loves a combination of soft, fluffy cake, creamy pastry filling, and rich chocolate ganache. Each bite delivers layers of textures and flavors that melt in your mouth, making them nearly impossible to resist. Whether you’re planning a family gathering, celebrating a special occasion, or simply indulging in a weekend treat, these cupcakes add a touch of elegance to any event. Additionally, with their luscious vanilla pastry cream filling and a smooth chocolate ganache topping, they offer the perfect balance of flavors. Let’s dive into the step-by-step process of creating this delicious dessert.

Ingredients:

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk

For the Pastry Cream Filling:

1 ¼ cups whole milk
3 large egg yolks
¼ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Chocolate Ganache:

¾ cup heavy cream
1 cup semi-sweet chocolate chips

For Whipped Cream Topping:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Cocoa powder (for dusting, optional)

Preparation:

Step 1: Prepare the Cupcakes

Preheat the Oven: First, begin by preheating your oven to 350°F (175°C). As you wait, line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: Next, in a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these ingredients evenly ensures a consistent texture throughout the cupcakes.
Cream the Butter and Sugar: Meanwhile, in a separate large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer or stand mixer. Continue mixing until the batter is light and fluffy, which will give the cupcakes their tender crumb.
Incorporate the Eggs and Vanilla: After that, add the eggs one at a time, making sure to beat well after each addition. Once combined, stir in the vanilla extract to enhance the flavor.
Combine the Wet and Dry Ingredients: Now, gradually alternate adding the dry ingredients and the milk into the butter mixture. Mix until just combined, ensuring you don’t overmix the batter.
Bake the Cupcakes: Finally, fill the cupcake liners about ⅔ full with batter. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before filling and decorating.

Step 2: Prepare the Pastry Cream Filling

Heat the Milk: To start, in a medium saucepan, heat the whole milk over medium heat until it begins to simmer. Be cautious not to allow it to boil.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. This mixture should be a pale yellow color when ready.
Temper the Eggs: Slowly, add the simmering milk to the egg mixture while whisking constantly. This process helps temper the eggs, preventing them from scrambling.
Cook the Pastry Cream: Afterward, return the entire mixture to the saucepan and cook over medium heat. Stir constantly until the cream thickens, which should take about 2-3 minutes. Once thickened, remove from heat, stir in the vanilla extract and butter, and let it cool.

Step 3: Prepare the Chocolate Ganache

Heat the Heavy Cream: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Make sure not to let it boil.
Melt the Chocolate Chips: Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and allow it to sit for a minute so the chocolate melts.
Stir to Combine: Once softened, stir the chocolate and cream mixture until it becomes smooth and glossy. Set the ganache aside to cool slightly before using.

Step 4: Prepare the Whipped Cream

Whip the Heavy Cream: Finally, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together. Whip until stiff peaks form, but be careful not to overwhip as it could turn grainy.

Assembling the Cupcakes:

Step 5: Fill, Dip, and Decorate

Core the Cupcakes: Once your cupcakes have cooled completely, use a knife or a cupcake corer to remove a small section from the center of each one.
Fill with Pastry Cream: Using a spoon or piping bag, fill each cupcake’s center with the cooled pastry cream, making sure the cupcakes are generously filled.
Dip in Ganache: Then, dip the tops of the filled cupcakes into the cooled chocolate ganache. Let any excess ganache drip off the cupcakes.
Top with Whipped Cream: Finally, using a piping bag with a star tip, pipe a swirl of whipped cream on top of each cupcake. For an extra touch, dust with cocoa powder if desired.

COOKING Note:

When preparing the pastry cream, it is important to whisk continuously once the mixture returns to the heat. This not only prevents the cream from sticking to the bottom of the pan but also ensures a smooth consistency. Additionally, cooling each component thoroughly before assembling the cupcakes will make the process easier and prevent any melting.

Serving Suggestions:

You can serve these Boston Cream Cupcakes chilled or at room temperature, depending on your preference. They pair wonderfully with a cup of coffee, a chilled glass of milk, or even a light dessert wine. Ideal for birthday parties, afternoon tea, or any special occasion, these cupcakes will impress your guests with their elegant appearance and rich flavors.

Tips:

For a deeper vanilla flavor, consider using vanilla bean paste in place of vanilla extract in the pastry cream.
If you’re short on time, store-bought vanilla pudding can be a convenient substitute for the filling.
Ensure the cupcakes have completely cooled before filling and dipping them in the ganache to avoid a mess.
A serrated knife works well to remove the core from the cupcakes, or you can use a small melon baller.
Leftover ganache can be drizzled over the whipped cream for an additional chocolatey touch.

Prep Time:

25 minutes

Cooking Time:

18 minutes

Total Time:

43 minutes + cooling time

Nutritional Information:

Calories: 330 per cupcake
Protein: 4g
Sodium: 180mg

Conclusion:

Boston Cream Cupcakes are a fun and delicious way to enjoy the classic Boston Cream Pie in a more convenient, bite-sized form. With their soft vanilla cupcakes, rich pastry cream, and smooth chocolate ganache, each bite delivers a delightful blend of textures and flavors. Whether you’re making them for a party, an afternoon treat, or just to satisfy a craving, these cupcakes are sure to impress. The perfect combination of flavors and textures makes them a go-to dessert that will leave everyone asking for more.

FAQ:

Q: Can I make the pastry cream ahead of time?
A: Yes, you can prepare the pastry cream up to two days in advance. Store it in an airtight container in the refrigerator until you’re ready to fill the cupcakes.

Q: What can I substitute if I don’t have heavy cream for the ganache?
A: You can substitute heavy cream with half-and-half, though the ganache may be slightly thinner. For a thicker consistency, stick to traditional heavy cream.

Q: Can I freeze these cupcakes?
A: It’s best to freeze the cupcakes without the filling or ganache. Once you’re ready to serve, thaw them, and then fill and top with ganache and whipped cream.

Q: How long will the cupcakes stay fresh?
A: Store Boston Cream Cupcakes in the refrigerator for 2-3 days. The whipped cream topping may lose some firmness over time, so it’s best to consume them within the first two days for maximum freshness.

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