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boston cream cupcakes

(19)
enviedindulgence avatar
Blue Ribbon Recipe by
Megan Conner
@enviedindulgence
Jumping Branch, WV

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
  • 4 lg
    eggs
  • 2 c
    granulated sugar
  • 1/2 tsp
    vanilla extract
  • 3/4 c
    whole milk
  • 1/2 stick
    unsalted butter
  • 2 c
    self-rising flour
  • GANACHE
  • 1 c
    heavy cream
  • 8 oz
    semi-sweet baking chocolate, chopped
  • PASTRY CREAM
  • 1/4 c
    cornstarch
  • 3/4 c
    granulated sugar
  • 4 lg
    egg yolks
  • 2 c
    whole milk, divided
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    unsalted butter, room temp

How To Make boston cream cupcakes

  • Line cupcake tins while the oven preheats.
    1
    For the cupcakes, preheat the oven to 350 degrees F. Line the cupcake tins.
  • Beat eggs, sugar, and vanilla extract.
    2
    Beat 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.
  • Gradually add the flour.
    3
    Gradually add the flour.
  • Heat milk and butter.
    4
    Heat 3/4 cup of milk and the butter until the butter is melted.
  • Gradually add milk to the flour mixture.
    5
    Gradually add the milk mixture to the batter and mix well.
  • Add batter to the cupcake tins.
    6
    Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
  • Pour hot cream over the chocolate.
    7
    For 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.
  • Stir until combined.
    8
    Stir until well combined. Then refrigerate for 20 to 30 minutes until the mixture becomes slightly thick.
  • Combine corn starch and sugar.
    9
    While the ganache is chilling, start on the pastry cream. In a mixing bowl, combine corn starch and 3/4 cup granulated sugar.
  • Whisk in milk and add eggs.
    10
    Whisk 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.
  • Temper the eggs with hot milk.
    11
    In 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.
  • Heat and whisk.
    12
    Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk.
  • Cook until the mixture thickens.
    13
    Cook until the mixture thickens, stirring the entire time. It will take a little while to come to a boil – about 5 minutes.
  • Stir in butter and vanilla extract.
    14
    Once it has thickened, remove from the heat. Add the butter and vanilla. Stir until combined.
  • Cover with plastic wrap and chill.
    15
    Cover the pastry cream surface with plastic wrap and put it into the fridge until the pastry cream is cool - about 15 minutes.
  • Cut a circle out of the cooled cupcakes.
    16
    To 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.
  • Fill with pastry cream.
    17
    Fill the cupcake with the pastry cream.
  • Spoon ganache over the top.
    18
    Spoon 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!
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