Boston Cream Cupcakes
One of the best cupcakes you will ever try is the Boston Cream Cupcake. If you’ve tried this cupcake, I know you’re looking for the basic recipe. This recipe is filled with real cream pastry or cream patisserie, not creamy vanilla pudding. Also, this soft and delicious vanilla cupcakes is perfect for everyday snacks or desserts, even if you don’t fill it with cream or decorate it with chocolate ganache.
Anyway, i always make this cupcakes as a main basic vanilla cupcakes recipe. Also, the chocolate ganache is perfect for recipes in general, as you see it is shiny and perfect, and has the smooth taste that melt in your mouth.
Christmas is around the corner, and we have to prepare the best dessert recipes to share it with our loved ones and family. So, i’m happy to share this recipe with you to enjoy it with your family and beloved.
There are 3 steps to make this recipe:
- Preparing the cream pastry: The cream pastry should prepared at least 3 hours in advance, because it needs time to set and thicken in fridge.
- The vanilla cupcakes: Allow cupcakes to completely cool down before fill it with cream pastry.
- Ending with frosting chocolate ganache: you’ll need a good tast chocolate to frost your cupcakes, i use a belgian dark chocolate bar and cut it into a small chocolate chips, you can use your daily trustworthy chocolate in this recipe.
What ingredinets you’ll need to make Boston Cream Cupcakes?
You’ll need a simple ingredients to make this recipe, such as:
- Eggs
- cornstarch
- vanilla extract
- Milk
- butter
- sugar
- All purpose flour
- Baking powder
- Dark chocolate chips
- Heavy cream
How many days does it last?
These cupcakes should be conserved for 5 days in fridge and 2 days at room temperature, because it contains eggs. Simply, it won’t last long as it has an irresistible taste and will be gone before the end of the day 😉
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Boston Cream Cupcakes
Ingredients
Pastry Cream
- 4 egg yolks
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 and 1/2 cups milk
- ¾ cup sugar
- 50 grams unsalted butter
Cupcakes
- ½ cup unsalted butter softened (110g)
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 1 tablespoon baking powder
- ½ cup Milk
Ganache Frosting
- 100 grams dark chocolate chips
- 1 tablespoon butter
- ¼ cup cream
Instructions
- To prepare the Pastry Cream: In a saucepan bring milk to a simmer over medium heat. In a medium bowl, whisk together the egg yolks, vanilla extract and cornstarch, until the cornstarch dissolve. While whisking, slowly add the hot milk to the egg yolk mixture.
- Return to saucepan, add sugar and cook over medium heat. Add butter and keep stirring until the mixture is thick and bubbling. Remove from heat.
- Pour the mixture through a fine strainer into another bowl, cool. Cover with plastic wrap and chill in fridge at least two hours.
- In a medium bowl, mix butter with sugar until combine, add eggs one at a time with vanilla extract. Mix until smooth. Sift the dry ingredients, then add it to the eggs mixture into two stages with the milk. Whisk all together until a smooth cupcake batter.
- Fill three quarter of cupcakes liner with the batter. Bake in preheated oven 180°C for 25 minutes. When out of oven let it cool on wire rack completly before fill.
- For ganache: Place chocolate chips in another medium bowl with butter, pour hot cream over. stir together until smooth chocolate ganache.
- Cut off the surface cupcakes top with a sharp knife. carve a deep hole in the middle of cupcakes, with a help of teaspoon remove the core. Pipe pastry cream inside, cap the cream with the reserved cupcake plug.
- Spooning ganache over the top of the cupcakes.
- Better to chill for 1 hour before serving it.
- Enjoy!
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