Dessertschewoutloud5.0
Boston Cream Cupcakes
If you like Boston Cream Pie, you'll flip over these yummy Boston Cream Cupcakes! Tender, moist, and filled with creamy custard.
👥 12 Servings⏱️ Prep & Cook: 2h 19m⏳ Prep: 2h🔥 Cook: 19 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- pan
- oven
- knife
📝 Preparation Steps
1
Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally.
2
Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about ⏱️ 15 seconds.
egg yolks3cornstarch4 teaspoons
3
Cook and Refrigerate
4
When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, 1 to ⏱️ 2 minutes.
5
Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least ⏱️ 2 hours or up to 2 days.
6
Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
7
In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand.
8
Add the butter and mix until the mixture resembles coarse sand. Add the eggs, gently mixing until incorporated.
large eggs3
9
Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about ⏱️ 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit "foamy" to the touch.
10
Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, ⏱️ 19-20 minutes. Let the cupcakes cool in the pan for ⏱️ 5 minutes, then transfer them to a wire rack to cool completely.
11
Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature at least ⏱️ 1 hour
12
Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
13
Fill and Refrigerate
14
Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake. Spread the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about ⏱️ 10 minutes. Serve at room temp.
Nutrition Facts
calories
585 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
2 g
sugar Content
37 g
sodium Content
266 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
174 mg
carbohydrate Content
54 g
saturated Fat Content
23 g
unsaturated Fat Content
12 g
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