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Silky Boston Cream Cupcakes

Silky Boston Cream Cupcakes That Wow with Every Bite

Silky Boston Cream Cupcakes are delightful handheld desserts combining flavors of chocolate, vanilla custard, and ganache, making them irresistible for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour substitute with gluten-free blend if desired
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder dark cocoa for deeper taste
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter can be replaced with vegan butter
  • 2 large eggs can substitute with flax eggs for vegan option
  • 1/2 cup buttermilk substitute with milk mixed with vinegar or lemon juice
  • 1 tsp vanilla extract use high-quality pure vanilla
For the Custard Filling
  • 2 cups whole milk can substitute with almond milk
  • 1/4 cup cornstarch no substitute can replicate thickening properties
  • 4 large egg yolks
For the Ganache Topping
  • 1 cup semi-sweet chocolate chips can swap for dark chocolate
  • 1/2 cup heavy cream coconut cream can replace for dairy-free option

Equipment

  • Muffin tin
  • Mixing bowl
  • stand mixer
  • Saucepan
  • piping bag
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Cream the butter until light and fluffy, then add eggs, buttermilk, and vanilla, mixing until combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  5. Fill each cupcake liner about two-thirds full with the batter.
  6. Bake for 20-25 minutes until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Whisk milk, sugar, cornstarch, and salt in a saucepan, cooking until bubbly and thickened for custard.
  9. Temper the egg yolks, adding to the custard mixture and cooking until thickened, then cool.
  10. Heat heavy cream until boiling, then pour over chocolate chips, stirring until smooth to make ganache.
  11. Cut a cone from the top of each cupcake and fill with custard using a piping bag.
  12. Drizzle or dip cupcakes in ganache, allowing it to set at room temperature.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for the best results. Use high-quality chocolate and vanilla extract to enhance flavors.

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