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Boston Cream Cupcakes

Boston Cream Cupcakes combine moist, fluffy cake filled with rich pastry cream and topped with glossy chocolate ganache, offering a delightful twist on the classic Boston cream pie.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 count eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/2 tsp baking powder
Filling and Topping
  • 1/2 cup chocolate ganache For topping
  • 1 cup pastry cream For filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the all-purpose flour and baking powder, then set aside.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next and stirring in the vanilla extract.
  5. Gradually add the dry mixture and milk to the butter mixture, alternating between the two. Beat until just combined; do not overmix.
  6. Line your cupcake tin with liners and fill each about two-thirds full with the batter.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Filling and Topping
  1. Once cooled, create a hole in the center of each cupcake. Fill with about a tablespoon of freshly made pastry cream.
  2. Drape the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.

Notes

You can make the pastry cream a day ahead and refrigerate it, ensuring it’s well covered to avoid a skin forming. For a quicker option, use chocolate-flavored frosting as an alternative to ganache.