29/11/2024
🧁 Boston Cream Cupcakes 🧁
These indulgent cupcakes bring together the classic flavors of Boston Cream Pie in a portable, bite-sized treat! Moist vanilla cupcakes filled with creamy custard and topped with a luscious chocolate ganache perfect for any dessert lover.
Ingredients
For the Cupcakes
1 1/2 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Unsalted butter, softened
1 cup Granulated sugar
2 Large eggs
2 tsp Vanilla extract
1/2 cup Milk
For the Pastry Cream Filling
2 cups Whole milk
1/3 cup Granulated sugar
3 tbsp Cornstarch
4 Large egg yolks
2 tbsp Unsalted butter
1 tsp Vanilla extract
For the Chocolate Ganache
1/2 cup Heavy cream
1 cup Semi-sweet chocolate chips
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Step 2: Prepare the Pastry Cream
In a medium saucepan, whisk together the milk, sugar, and cornstarch over medium heat.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly (to temper the eggs).
Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
Step 3: Make the Ganache
Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Let cool slightly.
Step 4: Assemble the Cupcakes
Use a small knife or cupcake corer to remove the center of each cupcake. Fill with the chilled pastry cream.
Spoon or dip the tops of the cupcakes in the chocolate ganache. Allow the ganache to set.
Tips for Success
Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
Smooth Pastry Cream: Strain the custard through a sieve if needed for a silky texture.
Storage: Keep cupcakes refrigerated in an airtight container for up to 3 days.
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