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Boston Cream Cupcakes

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

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

Find it online: https://harmonymeal.com/boston-cream-cupcakes-recipe/