Boston Cream Cupcakes
By
Megan Conner
@enviedindulgence
2
Sponge cake for cupcake filled with pastry cream and topped with a chocolate ganache icing. These are a wonderful guilty pleasure.
Blue Ribbon Recipe
These cupcakes are WONDERFUL! This recipe is done completely from scratch and you sure can taste the difference. These take a little time and TLC during preparation, but I think you'll find the effort is well worth it!
Rating:
★★★★☆ 19 votes4
Comments:
Serves:
makes 24 cupcakes
Prep:
25 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
SPONGE CAKE
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4 largeeggs
-
2 csugar
-
1 cwhole milk
-
1/2 tspvanilla extract
-
1/2 stickunsalted butter
-
2 cself rising flour
-
GANACHE ICING
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1 cheavy cream
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8 ozbaking chocolate, semi-sweet, chopped
-
PASTRY CREAM
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4egg yolks
-
1/4 ccornstarch
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3/4 csugar
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2 cwhole milk (divided use)
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1 tspvanilla extract
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2 Tbspbutter, unsalted at room temp
How to Make Boston Cream Cupcakes
- CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.
- Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.
- 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.
- GANACHE: Place chocolate in separate bowl. Heat one 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 well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.
- PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.
- In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.
- Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)
- Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.
- Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool - about 15 minutes.
- 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 the circle you cut out.)
- Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!
About Boston Cream Cupcakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Recipe For: The Best Cupcake
Hashtag: #Cupcakes
