Imagine a cozy Sunday afternoon, the light filtering through the kitchen window, casting soft shadows over the counter where you stand, ready to whip up a batch of something truly comforting and indulgent. Boston Cream Cupcakes it is—a delightful twist on the classic Boston Cream Pie, transformed into adorable and tasty little cupcakes that promise a burst of creamy custard and rich chocolate with every bite. It’s a recipe that’s close to my heart, reminiscent of the bustling bake sales of my childhood, where such cupcakes were the stars, quickly disappearing from trays as people came back for seconds.

 

When the craving for something sweet strikes, there’s nothing quite like the joy of baking, especially when it involves these little treasures. These cupcakes merge soft, fluffy sponge, silky custard, and a glossy chocolate ganache topping into a miniature version of the beloved dessert. Perfect for any occasion, from family gatherings to just brightening a regular day, the process of creating these cupcakes is as enjoyable as eating them.

Ingredients

 

For the Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup milk

 

For the Custard Filling:

1 cup whole milk

3 large egg yolks

1/3 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

 

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Electric mixer
• Saucepan
• Plastic wrap
• Piping bag (optional)

Instructions

1. Make the Cupcakes:
   • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ready your canvas.
   • In a bowl, whisk together the flour, baking powder, and salt. These dry ingredients will form the foundation of your cupcakes.
   • In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy, a key step for that perfect sponge texture. Beat in the eggs, one at a time, integrating them fully to introduce air into the batter, then stir in the vanilla for that aromatic touch.
   • Gradually mix in the dry ingredients and milk, alternating between the two, starting and ending with the dry ingredients. This technique ensures a balanced texture in your cupcakes.
   • Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean from the center. Allow them to cool completely afterward, as they will be the base for your creamy and chocolaty art.
2. Prepare the Custard Filling:
   • Heat the milk in a saucepan until it starts to simmer—not boil—as you want to scald the milk without burning it.
   • In a bowl, vigorously whisk the egg yolks, sugar, and cornstarch until smooth. This mixture will thicken your custard.
   • Gradually whisk some of the hot milk into the egg mixture to temper it, preventing the eggs from scrambling when you combine everything.
   • Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from heat and stir in the vanilla extract, which rounds out the flavor.
   • Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, then chill until cool.
3. Make the Chocolate Ganache:
   • Place the chocolate chips in a bowl. Heat the cream in a saucepan until it just begins to simmer—watch carefully as it should not fully boil.
   • Pour the hot cream over the chocolate chips and let sit for a few minutes to melt the chocolate, then stir until smooth and lusciously glossy.
4. Assemble the Cupcakes:
   • Once the cupcakes are cool, cut a small hole in the center of each to create a nest for the filling.
   • Spoon or pipe the chilled custard into each cupcake, filling them with that creamy goodness.
   • Spread or pipe the chocolate ganache over the top, enveloping the custard in a chocolate embrace.

Serving Suggestions

Serve these cupcakes as a fancy treat at a brunch or as a delightful dessert after a family dinner. They’re best enjoyed at room temperature, where the custard and ganache are at their silliest.

Tips

Ensure all ingredients are at room temperature to achieve the smoothest batter and custard.

When filling the cupcakes, a piping bag can provide more control and a cleaner finish.

FAQ

Q: Can I make the custard filling ahead of time? A: Yes, the custard can be made up to two days in advance and kept refrigerated.

Q: How long will these cupcakes keep? A: They can be stored in the refrigerator for up to three days.

Q: Can I use low-fat milk instead of whole milk for the custard? A: Whole milk is recommended for the richest flavor, but low-fat milk can be used in a pinch.

Q: What can I use instead of semi-sweet chocolate chips? A: You can use dark chocolate or milk chocolate, depending on your taste preference. Adjust the sugar accordingly if you prefer a less sweet ganache.

 

This recipe for Boston Cream Cupcakes not only creates a delicious treat but also offers an opportunity to make special memories in the kitchen. Whether for a celebration or a simple joyous day at home, these cupcakes promise smiles and sweet satisfaction.