Boston Cream Cupcakes

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Boston Cream Cupcakes

This recipe yields approximately 12 to 14 cupcakes and captures that “absolute heaven” experience of tender cake, silky cream, and fudgy chocolate.

1. The Vanilla Cupcakes

  • Ingredients:

    • 1 ½ cups all-purpose flour

    • 1 cup granulated sugar

    • 1 ½ tsp baking powder

    • ½ tsp salt

    • ½ cup (1 stick) unsalted butter, softened

    • 1 large egg, room temperature

    • ½ cup whole milk

    • 1 ½ tsp pure vanilla extract

  • Instructions:

    1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

    2. Whisk the dry ingredients together. Beat in the butter until the mixture looks like coarse sand.

    3. Whisk the egg, milk, and vanilla, then slowly incorporate into the dry mixture until just combined.

    4. Fill liners 2/3 full and bake for 18–20 minutes. Let them cool completely before filling.

2. The Pastry Cream (Crème Pâtissière)

  • Ingredients:

    • 2 cups whole milk

    • ½ cup sugar

    • 4 large egg yolks

    • ¼ cup cornstarch

    • 2 tbsp unsalted butter

    • 1 tsp vanilla extract

  • Instructions:

    1. Heat milk in a saucepan until simmering.

    2. Whisk yolks, sugar, and cornstarch in a bowl. Slowly drizzle in half the warm milk while whisking constantly (tempering).

    3. Pour everything back into the pan. Whisk over medium heat until it thickens into a “velvety smooth” custard.

    4. Stir in butter and vanilla. Cover with plastic wrap (touching the surface) and chill for at least 2 hours.

3. The Chocolate Ganache

  • Ingredients:

    • 4 oz semi-sweet chocolate, finely chopped

    • ½ cup heavy cream

    • 1 tsp light corn syrup (optional, for a “beautifully glossy” finish)

  • Instructions:

    1. Place chocolate in a bowl. Heat cream until it just begins to boil, then pour over the chocolate.

    2. Let sit for 5 minutes, then stir until smooth and glossy. Stir in corn syrup if using.

Assembly & “Pro” Tips

  • The “Lid” Technique: Use a paring knife to cut a 1-inch deep cone from the top of the cooled cupcake. Slice off the pointy bottom of the cone to create a flat “lid”.

  • Filling: Pipe or spoon the chilled pastry cream into the cavity. Place the “lid” back on top to seal the cream inside.

  • The Topping: Dip the top of the cupcake into the warm ganache or spoon it over the top. Let it set before serving.

  • Storage: Keep these in the refrigerator for up to 5 days. Do not freeze, as the pastry cream can become grainy.

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