Boston Cream Cupcakes

I love, love, love cupcakes primarily because they are little personal cakes.  I like how cute they look. I like the portion control.  I like that I can eat a whole cake and not feel guilty.  

These Boston cream cupcakes are the result of my quest to turn Boston Cream Pie, one of Hubby's favorite desserts, into portion-controlled, individual servings.

Boston Cream Cupcakes turn Boston Cream Pie into a little less of a guilty pleasure.  Don't they look yummy?  I love how glossy the chocolate ganache topping looks!

Mini Boston Cream Pies

Boston Cream Cupcakes

I've always thought of Boston Cream Pie as a fussy dessert to make.  I don't like fussy desserts or any fussy recipes, for that matter.

In reality, the recipe is pretty straightforward and while the cupcakes are made in three steps, each step is fairly simple.  You can even spread making these cupcakes over a couple of days if you like.

First, you will make the pastry cream because it must chill for at least two hours.  While the pastry cream is chilling, bake the cupcakes and let them cool.  Last, you'll make the chocolate ganache topping. 

Boston Cream Cupcakes

Printer Friendly Recipe
Makes 18 cupcakes

The Pastry Cream

• 1 1/3 cups heavy cream
• 3 large egg yolks
• 1/3 cup sugar
• Pinch salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1 1/2 teaspoons vanilla extract

Directions
Bring the heavy cream to a simmer in a medium saucepan over medium heat.  While the cream is heating, whisk the egg yolks, sugar, and salt together in a medium bowl until combined.  Whisk the cornstarch into the egg mixture until pale yellow and thick, about 30 seconds.

Slowly whisk half of the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes.  

You'll want the mixture to come to a boil.  Be sure it is really thick before you take it off the heat.  Off the heat, whisk in the butter and vanilla. 

Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

The Cake

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened 
• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 1 1/2 teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F.  Line the muffin tins with paper liners.  Whisk the flour, sugar, baking powder, and salt together in a large bowl. With an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, for about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

Beat in the eggs, one at a time, until combined, about 30 seconds.  Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Using an ice cream scoop,  portion the batter into each muffin cup. 

Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the tin halfway through baking.   Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

The Ganache Topping

•  4 ounces bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1/8 cup light corn syrup
• 1/4 teaspoon vanilla extract

Directions

Place all of the ingredients in a microwaveable bowl and microwave the ingredients together at 50% power, whisking often, until melted and smooth, 2 to 4 minutes. Let the glaze cool, uncovered, until it is thickened but spoonable, about 20 minutes.

To Assemble the Cupcakes
Spoon the pastry cream into a disposable pastry bag with a metal tip.  Squeeze the pastry cream into the top of the cupcake.  You'll feel the cupcake expand as you squeeze the pastry cream from the bag. Scrape any excess cream off the top of the cupcakes.  Spoon the chocolate ganache onto the top of the cupcakes, spreading the topping to the edges.  Chill the cupcakes in the refrigerator.

Boston Cream Cupcakes

The cupcakes are moist, tender, and tasty.  The pastry cream is smooth, delicious, and decadent.  The chocolate ganache is yummy.

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Want another cupcake recipe?  How about my favorite red velvet cupcakes?
Would you like another recipe with a delicious pastry cream? 
This Berry Trifle is delicious.

Enjoy!