Boston Cream Cupcakes
Indulge in these rich, creamy Boston Cream Cupcakes! A classic dessert made easy, perfect for any occasion.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1 box yellow cake mix (or homemade yellow cupcake batter)
- Water, oil, and eggs as per package instructions
Pastry Cream
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- Prepare the yellow cake mix according to the package instructions.
- Divide batter evenly among the liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely.
Pastry Cream
- In a medium saucepan, heat milk, cream, and sugar over medium heat until steaming.
- In a separate bowl, whisk egg yolks and cornstarch until smooth.
- Gradually add the hot milk mixture to the yolks, whisking constantly.
- Return the mixture to the saucepan and cook until thickened, stirring continuously.
- Remove from heat, stir in butter and vanilla, and let cool completely.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat cream in a small saucepan until just steaming, then pour over chocolate.
- Let sit for 1-2 minutes, then stir until smooth.
Assembly
- Cut a small circle out of the top of each cupcake and fill with pastry cream.
- Replace the cupcake tops and spoon chocolate ganache over each.
- Let set before serving.