What Are Boston Cream Cupcakes?

Boston Cream Cupcakes are a miniature version of the famous Boston cream pie. These are cupcakes filled with Vanilla pastry cream and then topped with a smooth layer of chocolate Ganache . These cupcakes blend with a soft cake-based base with a thick and rich filling , which makes the perfect bite-sized dessert. This is the ideal dessert for anyone who enjoys the flavor and flavors of Boston cream pie but prefers a smaller, more portable version.

What Is Boston Cream Made Of?

Boston cream is the rich topping and filling combination that is commonly used in desserts such as Boston cream pie and Boston cream cupcakes . The filling is made of pastry cream and is a custard made of sugar, milk cornstarch, egg yolks, and vanilla extract. It's topped with lustrous chocolate and ganache , which are made of thick cream and semisweet chocolate . Together, they create an exquisite and delicious dessert experience.

Why Is It Called Boston Cream?

The name Boston cream originated from Boston cream pie , a dessert invented at the Omni Parker House hotel in Boston , Massachusetts, in the late 1800s. The cake comprises two layers of vanilla cakes filled with pastry cream and then topped with a drizzle of chocolate . The dessert grew in popularity and was named Boston Cream for short. The name stuck, and today, it is used to describe any dessert made using pastry cream and chocolate Ganache , like Boston cream-filled cupcakes .

What Is the Difference Between Boston Cream and Regular Cream?

The major distinction between the Boston and regular creams is their ingredients. Boston cream is a pastry-filling custard made of sugar, milk, egg yolks, cornstarch, and vanilla extract. This makes it dense and smooth, making it perfect as an ingredient for desserts. Regular or whipping or heavy cream is just a fat-rich liquid made from milk. It is typically used in cooking or to make whipping toppings.

Boston Cream Cupcakes: Best Recipe Creamy Chocolatey Dessert

Boston Cream Cupcakes

Print Recipe

Indulge in these homemade Boston Cream Cupcakes featuring a fluffy vanilla cupcake base, rich custard filling, and decadent chocolate glaze. Perfect for any occasion!

Author: Harmony
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp cornstarch
For the Chocolate Glaze:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter

Instructions

Preheat the Oven and Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar
In a separate large bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Stir until just combined.
Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Custard Filling
In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens. Remove from heat and stir in vanilla extract. Let it cool before filling the cupcakes.
Make the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour it over the chocolate chips in a bowl and stir until smooth. Add the butter and stir until the glaze is glossy.
Assemble the Cupcakes
Once the cupcakes are completely cooled, cut a small hole in the center of each cupcake and fill with custard. Drizzle the chocolate glaze over the top of each cupcake.

Notes

Pro Tips: Ensure your cupcakes are completely cooled before filling them with custard to prevent the filling from melting.
Storage Suggestions: Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Common Mistakes to Avoid: Overmixing the batter can lead to dense cupcakes. Mix only until the ingredients are combined.

Nutritional information is approximate and may vary based on ingredients used, portion sizes, and cooking methods.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 60mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

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