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Boston Cream Cupcakes

Delicious and easy-to-make cupcakes filled with smooth pastry cream and topped with a glossy chocolate ganache, perfect for a sweet treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Make sure to measure accurately.
  • 1.5 teaspoons baking powder Ensure it is fresh for best results.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cup unsalted butter, softened Should be at room temperature.
  • 1 cup granulated sugar For sweetness.
  • 2 large eggs Room temperature preferred.
  • 1 teaspoon vanilla extract Adds flavor.
  • 0.5 cup milk Whole milk recommended.
For the Filling
  • 1 cup pastry cream Make in advance or use store-bought.
For the Ganache
  • 1 cup bittersweet chocolate, chopped Choose a quality chocolate.
  • 0.5 cup heavy cream Heated to create ganache.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Mix in the eggs one at a time, ensuring each is fully incorporated.
  5. Stir in the vanilla extract.
  6. Alternately add the flour mixture and milk, starting and ending with flour.
  7. Spoon the batter into cupcake liners, filling them about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Allow cupcakes to cool completely before filling.
Filling and Topping
  1. Fill each cooled cupcake with pastry cream using a piping bag.
  2. Heat the heavy cream until steaming, then pour over the chopped chocolate and let sit for 1 minute.
  3. Stir the chocolate mixture until smooth and glossy.
  4. Dip the tops of each filled cupcake into the ganache and let excess drip off.
  5. Allow ganache to set before serving.

Notes

For best results, ensure butter is softened properly and let the ganache cool slightly before dipping. Store leftovers in the refrigerator.