Boston Cream Cupcakes
Indulge in fluffy cupcakes filled with rich pastry cream and topped with glossy chocolate ganache, perfect for any celebration or sweet treat.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour For structure
- 1.5 teaspoons baking powder Leavening agent
- 0.5 teaspoon salt Enhances flavor
- 0.5 cup unsalted butter, softened Adds richness
- 1 cup granulated sugar Sweetens the batter
- 2 large eggs Binders for the cupcakes
- 2 teaspoons vanilla extract For flavor
- 0.5 cup milk Moisture in the batter
Fillings and Toppings
- 1 cup pastry cream For filling the cupcakes
- 1 cup chocolate ganache For topping the cupcakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully integrated before adding the next. Stir in the vanilla extract.
- Gradually add the dry flour mixture into the wet mixture, alternating with the milk, starting and ending with the flour. Mix until the batter is smooth and velvety, but be careful not to overmix.
- Fill each cupcake liner about 2/3 full with batter, leaving room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
- Once cool, use a small knife to cut a hole in the center of each cupcake and fill it with pastry cream.
- Top each cupcake with a generous drizzle of chocolate ganache before serving.
Notes
For best results, don't overmix the batter and ensure the cupcakes are completely cooled before filling. You can make the pastry cream in advance to save time.