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Boston Cream Cupcakes

Deliciously fluffy vanilla cupcakes with a creamy pastry cream filling and a glossy chocolate ganache topping, perfect for any dessert occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Aim for room-temperature, soft butter.
  • 1 cup granulated sugar
  • 2 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1/2 cup milk Keep the batter smooth.
For the Filling and Topping
  • 1 cup pastry cream Ensure cupcakes are fully cooled before filling.
  • 1 cup bittersweet chocolate, chopped Use less intense chocolate for a sweeter finish.
  • 1/2 cup heavy cream Heat until steaming.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, beat the softened butter and sugar until the mixture looks noticeably lighter in color and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Add the flour mixture and milk in alternating additions, starting and ending with the flour. Mix just until dry streaks disappear.
  7. Spoon batter into the liners, filling each about 2/3 full.
Baking
  1. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool completely.
Filling and Topping
  1. Pipe pastry cream into the centers using a piping bag.
  2. Heat heavy cream until steaming, pour it over chopped bittersweet chocolate, and let it sit for 1 minute before stirring until smooth.
  3. Dip the tops of the filled cupcakes into the ganache and let the excess drip off.
  4. Allow the ganache to set before serving.

Notes

These cupcakes are best stored in the refrigerator in a covered container. For best results, dip in ganache the day you plan to serve.