If you’re searching for a delightful treat that perfectly balances fluffy cake, luscious custard, and rich chocolate, look no further than Daddy’s Boston Cream Cupcakes Recipe. This charming twist on the classic Boston cream pie brings all the beloved flavors into a convenient, individual-sized cupcake form. Each bite bursts with creamy vanilla custard enveloped in tender vanilla cupcakes, topped generously with a glossy chocolate ganache that’s simply irresistible. Whether you’re baking for a family gathering or just craving a satisfying dessert, this recipe promises smiles all around.
Ingredients You’ll Need
This recipe keeps things straightforward with everyday ingredients that come together beautifully to create a multi-layered flavor experience. Every component plays its part, from the buttery cupcakes to the silky custard and the smooth chocolate glaze, making your baking journey as rewarding as the final result.
- 1 1/4 cups all-purpose flour: The foundation for a tender, moist cupcake texture.
- 1 cup granulated sugar: Sweetness that balances all the flavors perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and helps create a fluffy crumb.
- 2 large eggs: Bind the batter and provide structure.
- 2 teaspoons baking powder: Gives your cupcakes that lovely rise.
- 1/2 teaspoon salt: Enhances the overall flavor profile.
- 3/4 cup whole milk: Adds moisture and makes the batter smooth.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the cake.
- 1 cup whole milk (for custard): Creates a creamy, luscious filling.
- 1/2 cup granulated sugar (for custard): Sweetens the custard to perfection.
- 3 large egg yolks: Give the custard its characteristic richness and velvety texture.
- 2 tablespoons cornstarch: Thickens the custard without lumps.
- 1 teaspoon vanilla extract (for custard): Accentuates the custard’s creamy flavor.
- 2 tablespoons unsalted butter (for custard): Adds silky smoothness.
- 1 cup semisweet chocolate chips: For that luscious topping that brings it all together.
- 1/2 cup heavy cream: Makes the ganache glossy and spreadable.
How to Make Daddy’s Boston Cream Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a bowl, cream together the softened butter and sugar until the mixture turns light and fluffy — this is key for that perfect texture. Beat in eggs one at a time to ensure smooth incorporation, followed by the vanilla extract to infuse flavor. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet, alternating with the milk, which keeps your batter silky and easy to pour. Divide the batter evenly among your liners and bake for 18 to 20 minutes until golden and springy to the touch. Cool completely before moving on.
Step 2: Make the Custard Filling
While the cupcakes are baking, you can get a head start on the custard. Heat the milk in a saucepan just until it simmers—watch carefully as you don’t want it to boil over. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return this mix to the saucepan and cook it over medium heat, stirring continuously until it thickens to a creamy pudding consistency. Remove from heat, stir in vanilla extract and butter for that irresistible silky finish. Chill the custard in the refrigerator so it’s ready to fill your cupcakes.
Step 3: Prepare the Chocolate Ganache
The crowning glory: chocolate ganache. Combine the semisweet chocolate chips with heavy cream in a microwave-safe bowl. Heat this mixture in 30-second bursts, stirring in between until smooth and glossy. This ganache will drip beautifully over your cupcakes, creating that signature Boston cream look and taste.
Step 4: Assemble the Cupcakes
Once cupcakes have completely cooled, carefully hollow out the center of each one using a small knife or a cupcake corer. Fill each cavity with the chilled custard, ensuring every bite delivers that luxurious surprise. Ladle or spoon the chocolate ganache over the top of each cupcake, letting it cascade gently down the sides. Allow the ganache to set slightly before serving, so it holds the perfect texture.
How to Serve Daddy’s Boston Cream Cupcakes Recipe
Garnishes
Enhance these cupcakes by adding a sprinkle of powdered sugar or a few fresh berries on top for a bright pop of color and a hint of tartness. Toasted shredded coconut or chopped nuts can add a lovely crunch and contrast to the smooth custard and ganache layers.
Side Dishes
Pair these decadent cupcakes with a simple cup of freshly brewed coffee or a rich, creamy latte. They also complement light, fruity teas such as chamomile or a raspberry herb blend, which help balance the richness of the dessert perfectly.
Creative Ways to Present
Why not surprise your guests by serving these cupcakes on a vintage cake stand or a rustic wooden tray? You can pipe the custard filling with a piping bag for a neat center, or drizzle extra chocolate ganache artistically for a rustic yet elegant look. Wrapping each cupcake individually with a decorative ribbon can make for a charming gift presentation as well.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Daddy’s Boston Cream Cupcakes Recipe refrigerated in an airtight container to maintain freshness. They’ll keep well for 2 to 3 days, during which the custard remains silky and the ganache stays glossy.
Freezing
If you want to make these ahead of time, freeze the cooled, unfilled cupcakes in an airtight container or freezer bag for up to 2 months. It’s best to fill and top them just before serving to maintain the custard’s creamy texture and ganache’s shine.
Reheating
Reheat gently by allowing them to come to room temperature for about 30 minutes before serving. Avoid microwaving as that can melt the custard filling or make the ganache too soft; a slow thaw ensures the best texture for your Daddy’s Boston Cream Cupcakes Recipe.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While semisweet chocolate gives a balanced sweetness, you can use dark or milk chocolate based on your preference. Just adjust the sweetness accordingly, as different chocolates vary in sugar content.
Is it possible to make the custard dairy-free?
Yes, you can substitute the whole milk with almond milk or coconut milk for a dairy-free version. Keep in mind that the texture might be slightly different, but the flavor will still shine wonderfully.
How can I prevent the cupcakes from drying out?
Make sure not to overbake the cupcakes and let them cool completely before storing. Wrapping them tightly or placing them in an airtight container helps retain their moisture.
Can I prepare the custard a day in advance?
Definitely! The custard tastes even better after chilling overnight, as it sets perfectly and flavors meld beautifully. Keep it covered tightly in the fridge until ready to use.
What’s the best way to hollow out the cupcakes without breaking them?
Using a cupcake corer or a small, sharp knife works best. Gently twist and lift out the center, leaving about a half-inch wall to hold the custard. Go slowly to avoid cracks.
Final Thoughts
There’s nothing quite like the joy of sharing a homemade dessert that feels both special and approachable, and Daddy’s Boston Cream Cupcakes Recipe fits that bill beautifully. This recipe invites you to indulge in the perfect harmony of cake, custard, and chocolate, making it an unforgettable experience. I hope you have as much fun baking and enjoying these cupcakes as I do—go ahead and treat yourself and your loved ones, you truly deserve it!
Print
Daddy’s Boston Cream Cupcakes Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
Daddy’s Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring moist vanilla cupcakes filled with a rich, creamy custard and topped with a smooth, glossy chocolate ganache. Perfect for dessert lovers craving a decadent, homemade treat.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Custard Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake Cupcakes: Divide the batter evenly among the lined muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the Custard Filling: In a saucepan, heat the whole milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture to temper the eggs, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract and unsalted butter. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator until set.
- Prepare the Chocolate Ganache: Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and the ganache is smooth and glossy.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the hollowed center with the chilled custard. Spoon the chocolate ganache over the top of each cupcake, allowing it to gently drip down the sides for a beautiful finish.
Notes
- Ensure the custard is fully chilled before filling the cupcakes to prevent it from leaking.
- You can use a microwave or stovetop to melt the chocolate ganache, but stirring frequently is key to avoid burning.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
- For an extra touch, garnish with a dusting of powdered sugar or a small dollop of whipped cream.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
