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Boston Cream Cupcakes with chocolate glaze and creamy filling
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Boston Cream Cupcakes

Delightful cupcakes that bring the classic flavors of Boston cream pie into a trendy treat, filled with creamy pastry and chocolate ganache.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Boston Cream Cupcakes, Chocolate Ganache, Cupcake Recipe, Dessert Recipe, Pastry Cream
Servings: 12 cupcakes
Calories: 320kcal

Ingredients

Cupcake Ingredients

  • 3/4 cup unsalted butter, softened This rich, creamy butter will provide a moist texture.
  • 1/2 cup sour cream Adds a lovely tanginess and keeps the cupcakes tender.
  • 1 cup granulated sugar Sweetness to balance the flavors.
  • 2 tsp pure vanilla extract Enhances the overall aroma and flavor profile.
  • 3 large egg whites Creates a light and airy structure.
  • 1/4 tsp baking soda Helps the cupcakes rise during baking.
  • 1/2 cup whole milk Adds moisture and richness.
  • 1 tsp baking powder Ensures the cupcakes are fluffy.
  • 1 2/3 cups all-purpose flour The base for the delicious cupcake body.

Pastry Cream Ingredients

  • 3 tbsp granulated sugar Sweetens the pastry cream.
  • 1 cup heavy cream Provides a luxurious texture.
  • 1 tbsp cornstarch Thickens the cream perfectly.
  • 2 large egg yolks Enriches the cream.
  • 1 tsp pure vanilla extract Adds depth of flavor.

Ganache Ingredients

  • 1/2 cup heavy cream Creates a smooth and velvety mixture.
  • 6 oz semi-sweet chocolate, chopped Delivers that deliciously rich chocolate flavor.

Instructions

Make the Cupcakes

  • Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a large mixing bowl, whisk together 1 2/3 cups all-purpose flour, 1 cup granulated sugar, 1/4 tsp baking soda, and 1 tsp baking powder until well combined.
  • Add in 3/4 cup softened butter, 3 large egg whites, 1/2 cup sour cream, 1/2 cup whole milk, and 2 tsp pure vanilla extract. Beat everything together until the batter is smooth and creamy.
  • Spoon the batter into the liners, filling them 2/3 full, and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove them from the oven and allow the cupcakes to cool completely before filling them.

Prepare the Pastry Cream

  • In a saucepan, heat 1 cup heavy cream over medium heat until it just simmers.
  • While the cream is heating, whisk together 2 large egg yolks, 3 tbsp granulated sugar, and 1 tbsp cornstarch in a bowl until well mixed.
  • Once the cream reaches a simmer, slowly pour some of it into the yolk mixture, whisking constantly to temper the eggs and prevent curdling.
  • Pour this mixture back into the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon—this may take several minutes.
  • Remove from heat, stir in 1 tsp pure vanilla extract, and let the cream chill in the refrigerator.

Make Ganache

  • In a small saucepan, heat 1/2 cup heavy cream to a simmer.
  • Pour the hot cream over 6 oz chopped semi-sweet chocolate in a bowl. Allow it to sit for about 1 minute.
  • Stir the mixture until it becomes smooth and glossy. Set aside to cool slightly.

Fill the Cupcakes

  • Once the cupcakes are completely cool, use a small knife to cut out a hole in the center of each cupcake.
  • Spoon a bit of ganache into the hole of each cupcake, allowing it to settle in. Place the filled cupcakes in the freezer for about 10 minutes to let the ganache set.
  • Afterward, fill each cupcake over the ganache with the chilled pastry cream, making sure not to overfill.

Finish with Ganache

  • Dip the tops of each filled cupcake into the remaining ganache, ensuring they are nicely coated.
  • Let the ganache set for a few minutes before serving.

Notes

Tips: Use fresh ingredients for better flavor, avoid overmixing for light texture, and consider chilling pastry cream overnight for enhanced flavor.