Boston Cream Cupcakes
A delightful twist on the classic Boston cream pie, these bite-sized cupcakes feature fluffy cake, rich pastry cream, and velvety chocolate ganache, perfect for any occasion.
Ingredients
For the Pastry Cream
- ¼ cup granulated sugar Adds sweetness and balance.
- 1 tablespoon cornstarch Vital for creamy texture.
- 1 cup whole milk Ensures a rich consistency.
- 2 large egg yolks Adds richness and helps set the cream.
- 1 tablespoon unsalted butter Gives a subtle, creamy texture.
- 1 teaspoon pure vanilla extract Enhances overall flavor.
For the Cupcakes
- 13.25 ounces yellow cake mix Base providing soft, moist crumb.
- 1 cup water Hydrates the cake mix.
- ⅓ cup unsalted butter, melted Adds moisture and flavor.
- 3 large eggs Vital for structure and richness.
For the Ganache
- ½ cup semisweet chocolate chips Melts into a dreamy ganache.
- ¼ cup heavy cream Ensures a creamy ganache.
- 2 tablespoons powdered sugar Sweetens the ganache.
Instructions
Prepare the Pastry Cream
- In a large saucepan, whisk together the granulated sugar, cornstarch, and whole milk until smooth.
- Warm the mixture over medium heat, stirring constantly until it thickens and bubbles.
- Once thickened, allow it to simmer for about a minute before removing from heat.
Temper the Egg Yolks
- Slowly whisk a small amount of the hot milk mixture into the egg yolks to avoid scrambling.
- Gradually whisk the egg mixture back into the saucepan while mixing continuously.
Cook the Pastry Cream
- Return the saucepan to medium heat and bring the mixture to a gentle boil.
- Cook for about two minutes while stirring consistently until thickened.
- Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
- Set aside to cool.
Bake the Cupcakes
- Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
- In a large bowl, combine the yellow cake mix, water, melted butter, and eggs until just combined.
- Fill each liner halfway and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the pan.
Make the Ganache
- In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream.
- Heat in 15-second intervals, stirring between each until smooth and creamy.
- Sift in the powdered sugar, mix until well combined, and allow to cool for about 10 minutes.
Assemble the Cupcakes
- Once the cupcakes are completely cool, cut out the center of each cupcake.
- Fill the centers generously with the cooled pastry cream.
- Top each cupcake with a drizzle of chocolate ganache.
Notes
Consider adding a dash of almond extract to the pastry cream for extra flavor. Ensure cupcakes cool completely before filling. Pre-made pastry cream can be used for a quicker option.