Boston Cream Cupcakes – Page 2

4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon heavy cream
1 teaspoon vanilla extract

How to Make Boston Cream Cupcakes

Step 1: Make the Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Pastry Cream Filling

In a medium saucepan, heat the milk and sugar over medium heat until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for an additional 1-2 minutes.
Remove from heat and stir in the butter and vanilla extract until the butter is melted and the cream is smooth.
Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until ready to use.

Step 3: Prepare the Chocolate Glaze

In a heatproof bowl, melt the semi-sweet chocolate and butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Stir in the heavy cream and vanilla extract until the glaze is silky and smooth. Set aside to cool slightly before using.

Step 4: Assemble the Cupcakes

Once the cupcakes have cooled completely, use a small knife or cupcake corer to make a hole in the center of each cupcake. Be sure not to cut all the way through the bottom.
Fill a piping bag or a plastic sandwich bag with the chilled pastry cream and pipe the cream into the center of each cupcake.
Spoon or drizzle the chocolate glaze over the top of each filled cupcake, allowing it to drizzle down the sides.

Tips for Perfect Boston Cream Cupcakes

Let the cupcakes cool completely before filling them with the pastry cream to prevent the cream from melting.
If you don’t have a piping bag, you can use a spoon to fill the cupcakes with the cream, though piping gives a cleaner, more professional result.
For a smooth chocolate glaze, make sure to stir the glaze gently and avoid overheating the chocolate.
You can make the pastry cream ahead of time and store it in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before filling the cupcakes.

Serving Suggestions

These Boston Cream Cupcakes are perfect for a variety of occasions:

Birthday Parties: Serve them as a sweet treat for guests of all ages.
Afternoon Tea: Pair them with tea or coffee for a delightful dessert.
Holiday Gatherings: Bring them to your next holiday meal for an elegant yet approachable dessert.

Conclusion

With their soft, fluffy cake, creamy filling, and rich chocolate topping, Boston Cream Cupcakes are a delicious twist on a classic dessert. Whether you’re hosting a gathering or simply treating yourself, these cupcakes are sure to satisfy your sweet tooth. Light, flavorful, and decadent, they’re bound to become a favorite in your dessert repertoire.

So, grab your apron, and get baking—these cupcakes are as fun to make as they are to eat!

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