Description
Daddy’s Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring soft vanilla cupcakes filled with a rich homemade custard and topped with a luscious chocolate ganache. Perfect for any celebration or as a decadent treat, these cupcakes combine moist cake, creamy filling, and smooth chocolate topping in every bite.
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 granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, mixing gently to combine. Be careful not to overmix to ensure tender cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
- Prepare the Custard Filling: Heat 1 cup of whole milk in a saucepan until it reaches a simmer. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
- Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and unsalted butter until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin, and chill in the refrigerator until set.
- Prepare the Chocolate Ganache: Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each until the mixture is smooth, glossy, and fully combined. Allow it to cool slightly to thicken but remain pourable.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the centers. Fill each cavity generously with the chilled custard filling. Spoon or drizzle the chocolate ganache over the top of each cupcake, allowing it to drip down the sides for a beautiful finish.
Notes
- To prevent the custard from forming a skin, cover it directly with plastic wrap while chilling.
- Ensure cupcakes are completely cooled before filling to avoid melting the custard.
- You can substitute semisweet chocolate chips with bittersweet or dark chocolate for a richer ganache flavor.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for best freshness.
- For easier cupcake hollowing, use a cupcake corer or a small spoon.
