Description
Boston Cream Cupcakes are decadent treats inspired by the classic Boston cream pie. These moist vanilla cupcakes are filled with a luscious whipped cream filling and topped with smooth, glossy chocolate ganache, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Whipped Cream Filling
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pan: Line a 12-cup muffin tin with cupcake liners or grease and flour the tin.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
- Add Eggs: Add the eggs, one at a time, beating well after each addition.
- Add Vanilla: Mix in the vanilla extract until fully combined.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture.
- Mix Batter: Mix until just combined, being careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in Tin: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely.
- Prepare Whipped Cream Filling: While the cupcakes cool, whisk together the heavy cream and powdered sugar in a medium bowl until soft peaks form.
- Core Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a small well in the middle.
- Fill Cupcakes: Fill each well with the whipped cream mixture.
- Prepare Chocolate Ganache: Place the semi-sweet chocolate chips in a small heatproof bowl.
- Melt Chocolate: Heat a small amount of water in a saucepan over medium heat, then place the bowl with chocolate chips over the saucepan, ensuring the bowl doesn’t touch the water. Stir the chocolate chips as they melt, until smooth and glossy.
- Top Cupcakes: Spoon or drizzle the melted chocolate over the top of each filled cupcake.
- Set Chocolate: Allow the chocolate to set for a few minutes before serving.
Notes
- Ensure the cupcakes are completely cool before filling to prevent the whipped cream from melting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- For a firmer cream filling, chill the whipped cream before filling the cupcakes.
- Use a cupcake corer or sharp knife carefully to avoid breaking the cupcakes when hollowing out the centers.
- Store cupcakes in the refrigerator if not consumed immediately due to the whipped cream filling.
