Easy Boston Cream Cupcakes
These Boston Cream Cupcakes capture the magic of the classic Boston Cream Pie in a portable, hand-held treat. With fluffy vanilla cake, creamy custard filling, and a rich chocolate ganache topping, these cupcakes are a guaranteed hit for any occasion—whether it’s a bake sale, party, or just a well-deserved treat!
Ingredients
- 1 ½ cupsall-purpose flour (sifted for best results)
- 1 cupgranulated sugar
- 1 ½ tspbaking powder
- ¼ tspsalt
- ½ cupunsalted butter (softened)
- 2 largeeggs (room temperature)
- ½ cupmilk (whole milk preferred)
- 1 ½ tspvanilla extract
- 1 cupmilk (whole milk recommended)
- ¼ cupgranulated sugar
- 2 large(egg yolks)
- 1 tbspcornstarch (helps thicken)
- 1 tbspall-purpose flour (adds stability)
- ⅛ tspsalt (enhances flavor)
- 1 tspvanilla extract
- 1 tbspbutter (softened)
- 4 ozsemi-sweet chocolate (finely chopped)
- ½ cupheavy cream (warmed)
- 1 tbspcorn syrup (optional for a shinier finish)
- ½ tspvanilla extract
Directions
- 1
Whisk together flour, baking powder, and salt in a bowl.
- 2
In another bowl, beat butter and sugar until light and fluffy.
- 3
Mix in eggs one at a time, then add vanilla extract.
- 4
Alternately add dry ingredients and milk, mixing until combined.
- 5
Divide batter into liners and bake at 350°F (175°C) for 18-20 minutes.
- 6
Cool completely on a wire rack before filling.
- 7
Milk Warm milk in a saucepan over medium heat.
- 8
In a bowl, whisk sugar, egg yolks, cornstarch, flour, and salt.
- 9
Slowly add hot milk while whisking constantly.
- 10
Return mixture to heat, whisking until thickened.
- 11
Stir in vanilla and butter, then refrigerate until cool.
- 12
Use a cupcake corer or knife to remove centers.
- 13
Pipe chilled custard into the cupcake cavities.
- 14
Heat heavy cream until hot but not boiling.
- 15
Pour over chopped chocolate and let sit for 1 minute.
- 16
Stir until smooth, adding vanilla extract.
- 17
Spoon or drizzle ganache over cupcakes.
- 18
Refrigerate for 15 minutes to set the ganache.