Boston Cream Cupcakes

Boston Cream Cupcakes
Decadent Vanilla Cupcakes Filled with Luscious Custard and Topped with Chocolate Ganache
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
For the Custard Filling:
1 cup whole milk
3 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla; beat until smooth.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
For the custard: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Chill until cool.
For the ganache: Heat the heavy cream until just boiling. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.
Cut a small hole in the top of each cupcake and fill with custard. Top with chocolate ganache.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 389 kcal | Servings: 12 cupcakes

Here are some common questions about Boston Cream Cupcakes along with their answers:

1. Can I use cake flour instead of all-purpose flour for the cupcakes?

  • Yes, you can use cake flour instead of all-purpose flour for a lighter texture. Substitute cake flour in a 1:1 ratio for the all-purpose flour called for in the recipe.

2. Can I use vanilla pudding instead of making custard from scratch?

  • Yes, you can use store-bought vanilla pudding as a shortcut for the custard filling. Simply prepare the pudding according to the package instructions and use it to fill the cupcakes.

3. How do I prevent the cupcakes from sinking in the middle?

  • To prevent cupcakes from sinking in the middle, avoid overmixing the batter and ensure that the oven temperature is accurate. Additionally, avoid opening the oven door frequently while baking.

4. Can I use dark chocolate instead of semi-sweet chocolate for the ganache?

  • Yes, you can use dark chocolate instead of semi-sweet chocolate for a richer flavor. Adjust the sweetness level to taste by adding more or less sugar to the ganache.

5. Can I make these cupcakes ahead of time?

  • Yes, you can make the cupcakes ahead of time and store them unfilled in an airtight container at room temperature for up to 2 days. Fill and top with ganache just before serving for the freshest taste and texture.

6. Can I freeze the cupcakes?

  • Yes, you can freeze the unfilled cupcakes for up to 1 month. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a resealable freezer bag. Thaw overnight in the refrigerator before filling and topping with ganache.

7. Can I use vanilla extract instead of vanilla bean paste?

  • Yes, you can use vanilla extract instead of vanilla bean paste. Vanilla extract will provide a similar flavor, but the specks of vanilla bean in the paste add visual appeal to the custard.

8. Can I use a different type of milk for the custard?

  • Yes, you can use different types of milk for the custard, such as 2% or skim milk. Keep in mind that using a lower-fat milk may result in a slightly thinner custard. Adjust the amount of cornstarch if needed to achieve the desired thickness.