Boston Cream Cupcake



dolce was being a tad naughty


 I am dumbfounded at the fact that I took this long to make a boston cream cupcake! T loves them and adores every pastry with any kind of filling so why didn’t I make this earlier!? Well I don’t know but I finally had some free time to whip them up. They’re a tedious cupcake to make but they are well worth the time!

What is a boston cream cupcake you ask? Well it’s a tender yellow cake, filled with a hauntingly addictive vanilla pastry cream, which is hidden by molten chocolate ganache on top. An amazing two-bite treat to brighten up any dreary day.


Boston Cream Cupcake

Pastry Cream:
½ C heavy cream
1 C milk
3 large egg yolks
1/3 cup granulated sugar
a few pinches of table salt
4 t cornstarch
1 T unsalted butter, cold cut into 1 piece
2 T vanilla extract

Cupcakes:
1 3/4 C unbleached all-purpose flour
1 1/2 t baking powder
3/4 t table salt
1 C granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
3 large eggs
3/4 C milk
2 T vanilla extract

Chocolate Glaze:
3/4 cup heavy cream
8 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract


For the pastry cream:

Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.

When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy. Off the heat, whisk in the butter and vanilla. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days.

For the cupcakes:

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a standard muffin pan with paper baking cups and set aside.

In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand. Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.

Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze:
Break chocolate up and place in a medium bowl. Bring cream to a boil and pour on top of chocolate, swish it around a bit and let it melt on its own.

To assemble:
Insert a small knife at a 45 degree angle about 1/8 inch from the edge of each cupcake and cut all the way around, remove a cone of cake. Cut away all but the top 1/4 inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.

Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.

Carefully top each filled cupcake with a 1-2 tablespoons of the chocolate glaze. Refrigerate until just set, about 10 minutes.

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