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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.
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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.