Dreamy Boston Cream Cupcakes

Dreamy Boston Cream Cupcakes are a delightful indulgence that’s filled with a rich, creamy custard and topped with a luscious chocolate ganache. They’re light and fluffy, and not overly sweet, making them perfect for any occasion.

If you’re looking for a dessert that balances airy cake with a silky filling and a smooth, decadent topping, you’ve come to the right place. These cupcakes remind me of the freshness of spring, and they’re sure to be a hit whether you’re a fan of custard or not. The combination of textures and flavors is simply irresistible.

Kitchen Equipment Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Saucepan
• Pastry bag or zip-top bag (for filling)
• Small offset spatula or spoon
• Cooling rack

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup sour cream

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, finely chopped

Directions

1. Prepare the Cupcakes:
   1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
   3. Add the butter and beat on medium speed until the mixture is crumbly.
   4. Add the eggs, one at a time, beating well after each addition.
   5. Mix in the vanilla extract.
   6. In a separate bowl, combine the milk and sour cream.
   7. Add the milk mixture to the batter and beat until smooth and well combined.
   8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   10. Allow the cupcakes to cool completely on a wire rack.
2. Make the Custard Filling:
   1. In a medium saucepan, heat the milk until it’s just about to boil.
   2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
   3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
   4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   5. Remove from heat and stir in the vanilla extract and butter until smooth.
   6. Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until cool.
3. Prepare the Chocolate Ganache:
   1. Place the chopped chocolate in a heatproof bowl.
   2. In a small saucepan, heat the heavy cream until it begins to simmer.
   3. Pour the hot cream over the chocolate and let it sit for a minute.
   4. Stir until the chocolate is completely melted and the ganache is smooth.
   5. Let the ganache cool slightly before using.
4. Assemble the Cupcakes:
   1. Using a small knife, cut a cone-shaped piece out of the center of each cupcake.
   2. Fill a pastry bag (or zip-top bag with a corner snipped off) with the custard and pipe it into the center of each cupcake.
   3. Replace the cut-out pieces of cupcake to cover the filling.
   4. Spoon the ganache over the top of each cupcake, allowing it to drip down the sides.
   5. Let the ganache set before serving.

Prep Time

• 30 minutes

Cook Time

• 20 minutes

Total Time

• 50 minutes

Nutrition Information (per cupcake)

• Calories: 350
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 160mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 28g
• Protein: 5g

Enjoy these delightful Boston Cream Cupcakes, perfect for any springtime celebration or whenever you crave a light and airy dessert!

Dreamy Boston Cream Cupcakes

Dreamy Boston Cream Cupcakes are a delightful indulgence that’s filled with a rich, creamy custard and topped with a luscious chocolate ganache.

Print Recipe Pin Recipe

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls 
• Whisk
• Saucepan
• Pastry bag or zip-top bag (for filling)
• Small offset spatula or spoon
• Cooling rack

Ingredients

  

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup sour cream
• For the Custard Filling:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• For the Chocolate Ganache:
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate finely chopped

Instructions

 

• Prepare the Cupcakes:
• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Add the butter and beat on medium speed until the mixture is crumbly.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract.
• In a separate bowl, combine the milk and sour cream.
• Add the milk mixture to the batter and beat until smooth and well combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely on a wire rack.
• Make the Custard Filling:
• In a medium saucepan, heat the milk until it’s just about to boil.
• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
• Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
• Remove from heat and stir in the vanilla extract and butter until smooth.
• Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until cool.
• Prepare the Chocolate Ganache:
• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream until it begins to simmer.
• Pour the hot cream over the chocolate and let it sit for a minute.
• Stir until the chocolate is completely melted and the ganache is smooth.
• Let the ganache cool slightly before using.
• Assemble the Cupcakes:
• Using a small knife, cut a cone-shaped piece out of the center of each cupcake.
• Fill a pastry bag (or zip-top bag with a corner snipped off) with the custard and pipe it into the center of each cupcake.
• Replace the cut-out pieces of cupcake to cover the filling.
• Spoon the ganache over the top of each cupcake, allowing it to drip down the sides.
• Let the ganache set before serving.