Name: Boston Cream Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour (sifted); 1 cup granulated sugar; 0.5 cup unsalted butter (softened)

If you’re craving a sweet indulgence, Boston Cream Cupcakes may be just the delectable treat you’re looking for. These delightful bites combine the classic flavors of a creamy custard filling, moist vanilla cake, and rich chocolate glaze. Perfect for special occasions or simply to satisfy your dessert cravings, these cupcakes never disappoint!

Growing up, weekends at my grandmother’s house were never complete without a batch of freshly made pastries. One of her specialties was a homemade version inspired by the classic Boston Cream Pie, but in cupcake form. I remember eagerly assisting her in the kitchen, whisking the custard and sneaking a taste whenever her back was turned. Each bite was a blissful combination of creamy and chocolatey goodness—a memory I cherish and hope to pass down someday.

Why You’ll Love This Recipe

This Boston Cream Cupcakes recipe is not only delicious but also easy to prepare, making it ideal for both novice and seasoned bakers. It’s a delightful mixture of textures and flavors—a moist vanilla cupcake filled with creamy custard and topped with a decadent chocolate ganache. Perfect for any gathering, they’re sure to impress your guests and leave a lasting impression.

Ingredients Notes

To achieve the perfect Boston Cream Cupcakes, using high-quality ingredients is a must. Opt for pure vanilla extract to enhance the flavor of the cake and custard. If you have dietary restrictions, you can substitute regular flour with a gluten-free blend or swap the heavy cream with coconut cream for a dairy-free version.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners. This ensures even baking for uniform cupcakes.

Step 2

Prepare the vanilla cake batter by whisking together flour, sugar, baking powder, and salt in a bowl. In another bowl, mix milk, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry, mixing until smooth.

Step 3

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before filling.

Step 4

While the cupcakes are cooling, prepare the custard filling. In a saucepan, combine cornstarch, sugar, and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla extract. Allow it to cool.

Step 5

Create a small hole in the center of each cooled cupcake and fill it with the custard. Finally, top each cupcake with a generous layer of chocolate ganache made from melting chocolate and heavy cream together. Allow the ganache to set before serving.

Storage Options

To keep your Boston Cream Cupcakes fresh, store them in an airtight container in the refrigerator for up to three days. If you prefer to make them ahead, you can freeze the unfilled cupcakes for up to a month. Simply thaw and fill them the day before serving. To reheat, let them come to room temperature gradually for the best texture.

Variations & Substitutions

For a fun twist on the classic, try adding a tablespoon of espresso powder to the chocolate ganache for a mocha flavor. You can also switch out the custard for a flavored pudding, like banana or coconut, to give your cupcakes a unique flair. If you need a vegan option, use plant-based milk and butter substitutes for both the cake and custard.

Serving Suggestions

These cupcakes make a perfect treat for afternoon tea gatherings or as a dessert for a fancy dinner party.
Pair with a chilled glass of dessert wine to enhance the flavors of the chocolate and custard.
Serve with freshly cut strawberries or raspberries for a refreshing fruity contrast.

Frequently Asked Questions

Can I make the cupcakes in advance? Yes, you can bake the cupcakes a day in advance, but it’s best to fill and glaze them on the day you plan to serve them for optimal freshness.

Is there a way to make this recipe gluten-free? Absolutely, simply replace the all-purpose flour with a one-to-one gluten-free baking blend. Additionally, ensure all other ingredients, such as baking powder and cornstarch, are certified gluten-free.

What can I use instead of heavy cream for the ganache? You can use coconut cream or even almond milk for a lighter version. Adjust the chocolate ratio slightly if needed to achieve the desired thickness in your ganache.

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