BOSTON CREAM CUPCAKES

Boston Cream Cupcakes are miniature versions of the iconic Boston Cream pie, offering a delightful and portable way to enjoy this classic dessert. They capture the essence of the original with moist vanilla cake, rich pastry cream filling, and a decadent chocolate ganache topping, all packed into a delightful bite.

INGREDIENTS

Pastry Cream

180ml milk

60ml heavy whipping cream

40g granulated sugar

¼ teaspoon vanilla extract

20g vanilla-flavored custard powder or cornstarch

2 egg yolks

2½ teaspoons granulated sugar

Cupcakes

113 g unsalted butter softened

118 ml vegetable oil

350 g granulated sugar

4 eggs

2 teaspoons vanilla extract

375 g all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

300 ml milk

Ganache Frosting

170 g chocolate chips

118 ml heavy cream

2 tablespoons light corn syrup

45 g icing sugar

INGREDIENTS

For the pastry cream, combine the vanilla extract and milk, cream and 40 grams of sugar in a small saucepan.

Place the cornstarch in a small bowl. Add a splash the milk mixture to it and stir to a paste. This prevents lumps. Add a splash more of the milk and stir smooth. Add the yolks and the 10 grams of sugar and whisk together.

Now gently heat the milk mixture to a simmer. Slowly add the hot milk mixture to the egg mixture in a thin stream, whisking the egg mixture continuously. Pour the mixture back into the saucepan. Whisk over low heat until the mixture thickens and bubbles are starting to appear. You now have pastry cream!

Pour the pastry cream through a sieve to make sure there aren’t any lumps.

Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let the pastry cream come to room temperature before placing it in the fridge to chill.

Now to prepare cupcakes, preheat oven to 175 degree C and prepare two 12-count cupcake tins with paper liners. Set aside.

With a stand mixer, combine butter, oil, and sugar until light, fluffy, and well-combined.

Add eggs, one at a time, stirring well after each addition, and stir in vanilla extract.

In a separate bowl whisk together flour, baking powder, and salt.

Using a spatula now, add the flour mixture and milk to the butter/oil batter, starting and ending with the flour mixture and stirring until just-combined after each addition. Be careful not to over-mix.

Fill cupcake liners about ¾ full and bake for 19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool for 10 minutes in cupcake pan then transfer to wire rack to cool completely.

While the cupcakes are cooling, prepare chocolate frosting by combining chocolate chips, heavy cream, and corn syrup in a large heatproof bowl. Heat in the microwave in 25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth. Sift in powdered sugar and allow to cool for about 10 minutes.

Once cupcakes are cooled and pastry cream is chilled, fill a large piping bag fitted with a round tip with pastry cream. Use a knife to cut a small cavity into each cupcake, half-way through. Remove this part from your cupcake and fill cupcake with pastry cream and top with reserved ¼” thick cupcake surface, fitting it snugly against the pastry cream. Drizzle ganache generously over the top of each cupcake, then allow ganache to harden before serving.

Store cupcakes in the refrigerator in an airtight container for up to 5 days.

Tried this recipe? Read it, try it, post it and tag #rupzbakingexperiments on Facebook and Instagram.

And subscribe 👇 for latest updates !