Boston Cream Cupcakes
Boston Cream Cupcakes are a delightful dessert that combines moist vanilla cupcakes with a rich pastry cream filling and a smooth chocolate ganache. These treats are perfect for any occasion, offering a balance of flavors and textures that will satisfy your sweet tooth.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 1 tsp baking powder
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3 large egg whites
- 1 2/3 cups all-purpose flour
- 2 tsp pure vanilla extract
- 1 tsp pure vanilla extract (for filling)
- 1 tbsp cornstarch
- 3 tbsp granulated sugar (for filling)
- 1 cup heavy cream (for filling)
- 2 large egg yolks
- 1/2 cup heavy cream (for ganache)
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix together flour, sugar, baking soda, and baking powder. Add butter, egg whites, vanilla extract, sour cream, and milk. Beat until smooth. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool on a wire rack.
- Heat heavy cream until simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add hot cream to egg mixture, then return to heat. Stir until thickened, then remove from heat. Add vanilla extract, cover, and chill.
- Heat heavy cream until simmering, then pour over chopped chocolate. Let sit, then stir until smooth.
- Once cupcakes are cooled, remove a center piece from each. Pour a teaspoon of ganache into each hole and freeze briefly to set.
- Fill cupcakes with chilled pastry cream over the set ganache layer. Dip each cupcake top into the remaining ganache.
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg