boston cream cupcakes
(19)
These are a wonderful guilty pleasure. A sponge cake cupcake filled with pastry cream and topped with a chocolate ganache icing.
Blue Ribbon Recipe
These Boston cream cupcakes are delicious! They have all the flavors of a traditional Boston cream pie, in a mini individual serving version. The from-scratch cupcakes are a little dense to hold the thick, creamy, rich vanilla pastry cream inside. On top is a super chocolaty homemade ganache. These take a little time and TLC during preparation, but you'll find the effort is well worth it. You're going to have leftover ganache and pastry cream, but both are so good you can eat them with a spoon.
— The Test Kitchen
@kitchencrew
(19)
yield
24 serving(s)
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For boston cream cupcakes
- SPONGE CAKE
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4 lgeggs
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2 cgranulated sugar
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1/2 tspvanilla extract
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3/4 cwhole milk
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1/2 stickunsalted butter
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2 cself-rising flour
- GANACHE
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1 cheavy cream
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8 ozsemi-sweet baking chocolate, chopped
- PASTRY CREAM
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1/4 ccornstarch
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3/4 cgranulated sugar
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4 lgegg yolks
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2 cwhole milk, divided
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1 tspvanilla extract
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2 Tbspunsalted butter, room temp
How To Make boston cream cupcakes
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1For the cupcakes, preheat the oven to 350 degrees F. Line the cupcake tins.
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2Beat 4 eggs in a bowl, gradually add 2 cups granulated sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated.
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3Gradually add the flour.
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4Heat 3/4 cup of milk and the butter until the butter is melted.
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5Gradually add the milk mixture to the batter and mix well.
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6Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
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7For the ganache, place the chocolate in a separate bowl. Heat 1 cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate.
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8Stir until well combined. Then refrigerate for 20 to 30 minutes until the mixture becomes slightly thick.
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9While the ganache is chilling, start on the pastry cream. In a mixing bowl, combine corn starch and 3/4 cup granulated sugar.
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10Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the corn starch and sugar mixture. Stir until completely smooth.
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11In a saucepan or pot, heat the remaining 1 1/2 cups of milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper the egg mixture by gradually drizzling in the hot milk, whisking constantly.
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12Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk.
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13Cook until the mixture thickens, stirring the entire time. It will take a little while to come to a boil – about 5 minutes.
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14Once it has thickened, remove from the heat. Add the butter and vanilla. Stir until combined.
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15Cover the pastry cream surface with plastic wrap and put it into the fridge until the pastry cream is cool - about 15 minutes.
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16To assemble, once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. Keep the top of the circle you cut out.
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17Fill the cupcake with the pastry cream.
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18Spoon the ganache on top of the cupcake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Boston Cream Cupcakes:
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