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Boston Cream Cupcakes - Vanilla cupcakes filled with pastry cream and topped with chocolate ganache.

Boston Cream Cupcakes

Print Recipe
Vanilla cupcakes filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you'll love these!
Course Dessert
Cuisine American
Prep Time 3 hrs 10 mins
Cook Time 18 mins
Total Time 3 hrs 30 mins
Servings 18 to 20 cupcakes
Calories 352
Author Michelle

Ingredients

For the Pastry Cream

  • 1⅓ cups heavy cream
  • 3 egg yolks
  • cup granulated sugar
  • Pinch of salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter chilled and cut into 2 pieces
  • teaspoons vanilla extract

For the Cupcakes

  • cups all-purpose flour
  • 1 cup granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
  • 3 eggs
  • ¾ cup whole milk
  • teaspoons vanilla extract

For the Chocolate Glaze

  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate finely chopped
  • ½ teaspoon vanilla extract

Instructions

  • Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
  • When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
  • Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and set aside.
  • In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt on low speed. Add the butter one piece at time and mix until the mixture resembles coarse sand. Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the milk and vanilla extract, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.
  • Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
  • Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
  • Fill the inside of each cupcake with pastry cream and top with the disk of cake. Spoon the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. The cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.

Notes

Nutritional values are based on one cupcake

Nutrition

Calories: 352kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 118mg | Potassium: 151mg | Fiber: 1g | Sugar: 21g | Vitamin A: 705IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.4mg