Description
Daddy’s Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring moist vanilla cupcakes filled with rich, creamy custard and topped with luscious chocolate ganache. This recipe combines the perfect balance of fluffy cake, smooth pastry cream, and a glossy chocolate finish, making a show-stopping dessert for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Custard Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream together the softened butter and sugar until the mixture is fluffy and pale. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing. Divide the batter evenly among the liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.
- Prepare the Custard Filling: Pour the milk into a saucepan and heat it over medium heat until it just starts to simmer. Meanwhile, in a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Slowly add the hot milk to the egg mixture while whisking constantly to temper the eggs and prevent curdling. Pour this mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap to prevent a skin from forming, and chill in the refrigerator until set.
- Prepare the Chocolate Ganache: Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring well after each interval until the chocolate is completely melted and the ganache is smooth and glossy. Set aside to cool slightly but keep fluid for easy topping.
- Assemble the Cupcakes: Once the cupcakes are fully cooled, use a small knife or cupcake corer to remove the center of each cupcake, creating a cavity for the filling. Spoon or pipe the chilled custard filling into each cupcake center. Finally, spoon the chocolate ganache over the filled cupcakes, allowing it to drip down the sides for a decadent finish. Let the ganache set slightly before serving, or serve immediately for a luscious dessert.
Notes
- Ensure the cupcakes are completely cooled before filling to prevent the custard from melting.
- Cover the custard with plastic wrap directly on its surface while chilling to avoid skin formation.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Use fresh eggs and handle custard gently for the best texture.
- For a quicker ganache, gently heat the cream on the stovetop instead of the microwave.
