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
Scale
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
