Dive into the world of Boston Cream Cupcakes, where the classic elements of a Boston cream pie are transformed into cupcake form. These cupcakes combine moist vanilla cake, rich custard filling, and a silky chocolate ganache topping for a triple threat treat that’s sure to please. Below is your ultimate guide to creating these irresistible delights.

Ingredients: Crafting the Perfect Bite

 

Vanilla Cupcakes:

• All-purpose flour: 1 1/2 cups (about 188 grams)
• Granulated sugar: 1 cup (about 200 grams)
• Baking powder: 1 1/2 teaspoons (about 6 grams)
• Salt: 1/2 teaspoon (about 3 grams)
• Unsalted butter, room temperature: 1/2 cup (about 113 grams or 8 tablespoons)
• Large eggs: 2 eggs (no need for conversion)
• Whole milk: 1/2 cup (about 120 grams)
• Vanilla extract: 1 teaspoon (about 4 grams)

Custard Filling:

• Whole milk: 1 cup (about 240 grams)
• Egg yolks: 3 yolks (no need for conversion)
• Granulated sugar: 1/3 cup (about 67 grams)
• Cornstarch: 2 tablespoons (about 16 grams)
• Vanilla extract: 1 teaspoon (about 4 grams)

Chocolate Ganache:

• Heavy cream: 1 cup (about 240 grams)
• Semi-sweet chocolate, chopped: 8 ounces (about 227 grams)

When measuring ingredients, especially flour and sugar, it’s important to use the right technique to ensure accuracy. For flour, spoon it into the measuring cup and level it off with a knife without compacting it. For granulated sugar, you can simply scoop and level. These conversion estimates aim to help you achieve the best results in your baking endeavors.

 

 

Directions: The Path to Perfection

1. Preparing the Cupcakes:

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to set the stage.
• Whisk together the dry ingredients—flour, sugar, baking powder, and salt—in a large bowl to ensure an even blend.
• Combine the butter, eggs, milk, and vanilla extract with the dry mixture. Beat until the batter is smooth and homogenous, ensuring a tender crumb.
• Fill the cupcake liners about 2/3 full with the batter to allow room for rising. Bake for 18-20 minutes until a toothpick comes out clean. Allow them to cool, setting the stage for filling.

2. Making the Custard Filling:

• Whisk together milk, egg yolks, sugar, and cornstarch in a medium saucepan. This mix will thicken into the custard as it cooks.
• Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens. Then, remove from heat and stir in vanilla extract.
• Chill the custard until it’s cool and thick, preparing it to be piped into the cupcakes.

3. Creating the Chocolate Ganache:

• Heat the heavy cream until it’s just about to boil, then pour it over the chopped chocolate. This method ensures the chocolate melts evenly.
• Let the mixture sit for 5 minutes, allowing the heat from the cream to soften the chocolate.
• Stir until the mixture is smooth, creating a rich ganache ready to crown the cupcakes.

4. Assembling the Cupcakes:

• Cut a small hole into the top of each cooled cupcake, creating a space for the custard filling.
• Fill each cupcake with the chilled custard, infusing them with creamy goodness.
• Top each cupcake with the silky chocolate ganache, finalizing the decadent treat.

Conclusion: The Joy of Baking

Boston Cream Cupcakes are not just a dessert; they’re an experience. Each component, from the soft cake to the creamy filling and the rich topping, plays a crucial role in creating a harmonious dessert that’s both satisfying and impressively elegant. Whether for a special occasion or a treat for yourself, these cupcakes are sure to bring joy and indulgence to any moment.

Happy baking, and enjoy the delicious journey of making your own Boston Cream Cupcakes!

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