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Silky Boston Cream Cupcakes

Silky Boston Cream Cupcakes for Your Sweetest Celebrations

These Silky Boston Cream Cupcakes are a delightful homage to the classic Boston cream pie, featuring creamy vanilla custard and glossy chocolate ganache.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free blend for gluten-free versions.
  • 1 cup Granulated Sugar No substitutes recommended for the best flavor.
  • 0.5 cup Unsweetened Cocoa Powder Carob powder can be used for a unique twist.
  • 1 tsp Baking Powder Check freshness before use.
  • 0.5 tsp Baking Soda Check freshness before use.
  • 0.5 tsp Salt No substitutes needed.
  • 0.5 cup Unsalted Butter Swap with coconut oil for dairy-free option.
  • 2 large Eggs Provide moisture and structure.
  • 0.5 cup Buttermilk Can substitute with milk mixed with vinegar or yogurt.
  • 1 tsp Vanilla Extract High-quality for richer taste.
For the Custard Filling
  • 2 cups Whole Milk Almond milk works for dairy-free.
  • 0.25 cup Cornstarch Arrowroot or custard powder can be alternatives.
  • 4 large Egg Yolks No substitutes recommended.
For the Ganache Topping
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used for intense flavor.
  • 0.5 cup Heavy Cream Coconut cream can be used for dairy-free.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Piping bag
  • Saucepan
  • Whisk
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.
  4. Add the large eggs, buttermilk, and vanilla extract to the creamed butter. Mix until well combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes.
  7. Remove the muffins from the oven and allow to cool in the pan for about 10 minutes.
  8. Transfer the cupcakes to a wire rack to cool completely.
  9. In a medium saucepan, whisk together whole milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat.
  10. Temper the egg yolks and add to the saucepan, stirring continuously until the custard thickens.
  11. In a small saucepan, heat the heavy cream until it simmers. Pour over chocolate chips and stir until smooth.
  12. Cut out a small cone from the center of each cooled cupcake, pipe in the custard, then drizzle or dip in the chocolate ganache.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

These cupcakes can be stored in an airtight container for up to 2-3 days unfilled, or in the fridge for up to 2 days if filled.

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