Introduction
These Boston Cream Cupcakes are a decadent twist on the classic Boston Cream Pie! ๐ง✨ Each soft vanilla cupcake is filled with silky pastry cream and topped with a rich chocolate ganache—a delightful combination of fluffy, creamy, and chocolatey goodness! Perfect for parties, celebrations, or anytime you want a bakery-quality treat at home!
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened ๐ง
¾ cup granulated sugar
2 eggs ๐ฅ
1 teaspoon vanilla extract
½ cup whole milk ๐ฅ
For the Pastry Cream Filling:
1 cup whole milk
¼ cup granulated sugar
2 egg yolks ๐ฅ
1 tablespoon cornstarch
½ teaspoon vanilla extract
½ tablespoon unsalted butter
For the Chocolate Ganache:
½ cup semi-sweet chocolate chips ๐ซ
¼ cup heavy cream
½ tablespoon unsalted butter (for shine)
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.