Boston Cream Cupcakes

There’s something incredibly special about homemade treats, especially when they evoke memories of childhood favorites. The Boston Cream Cupcakes are the perfect blend of nostalgia and sophisticated flavor. I still remember the first time I tasted one at a small bakery in Boston, where I was immediately captivated by the soft, fluffy cupcake enveloped in a rich chocolate glaze. It was love at first bite!

As I’ve grown more comfortable in the kitchen, I’ve made it my mission to recreate that delightful experience at home. It’s not just any cupcake; it’s a heavenly dessert filled with creamy pastry cream, making it a treat that’s both indulgent and satisfying. The sweet vanilla undertones paired with the bittersweet chocolate glaze create a wonderful balance that makes these cupcakes irresistible.

Whether you’re celebrating a special occasion or just treating yourself after a long week, these cupcakes are guaranteed to impress. I often find myself daydreaming about the moment I take them out of the oven, the scent of warm cupcakes wafting through the kitchen. It’s like a warm hug on a plate! You’ll want to gather your loved ones and share the joy of baking these Boston Cream Cupcakes together. Trust me, once you take that first bite, you’ll be reminding everyone to save room for dessert!

Ingredients Overview for Boston Cream Cupcakes

The ingredients for these Boston Cream Cupcakes come together to create a delightful symphony of flavors and textures. Each element plays a crucial role in this recipe, from the rich heavy cream to the fluffy cupcake base. The balance between sweetness and creaminess is what makes them so irresistible.

• 1⅓ cups heavy cream – Essential for both the pastry cream filling and the chocolate glaze, providing richness and a velvety texture.
• 3 egg yolks – These add depth to the pastry cream, enriching the flavor.
• ⅓ cup granulated sugar – Sweetness that complements the other ingredients beautifully.
• Pinch of salt – Enhances the overall flavor, balancing the sweetness.
• 4 teaspoons cornstarch – Helps thicken the pastry cream, ensuring a smooth consistency.
• 2 tablespoons unsalted butter – Chilled and cut into pieces, it adds a creamy richness to the pastry cream.
• 1½ teaspoons vanilla extract – Provides a warm, sweet aroma and flavor to the cupcakes.
• 1¾ cups all-purpose flour – The backbone of the cupcakes, giving them structure.
• 1 cup granulated sugar – Sweetness for the cupcake batter, making them light and sweet.
• 1½ teaspoons baking powder – Helps the cupcakes rise, resulting in a fluffy texture.
• ¾ teaspoon salt – Balances the sweetness in the cupcake batter.
• 12 tablespoons unsalted butter – Softened but cool; this gives the cupcakes a rich flavor.
• 3 eggs – Essential for binding and leavening the cupcakes.
• ¾ cup whole milk – Adds moisture to the batter, keeping the cupcakes soft.
• 1½ teaspoons vanilla extract – Enhances the flavor profile of the cupcakes.
• ¾ cup heavy cream – Used in the chocolate glaze, ensuring a glossy finish.
• ¼ cup light corn syrup – Helps create a shiny glaze and adds sweetness.
• 8 ounces bittersweet chocolate – The star of the glaze, contributing a deep chocolate flavor.
• ½ teaspoon vanilla extract – A final touch to elevate the flavor of the glaze.

Making This Boston Cream Cupcakes

Each step of making Boston Cream Cupcakes is a delightful journey, culminating in a delicious treat. Let’s dive into the process of creating these decadent cupcakes!

1. Make the Pastry Cream: Start by heating the heavy cream in a medium saucepan over medium heat until it’s simmering. Stir occasionally to prevent scorching. In a separate medium bowl, whisk together the egg yolks, granulated sugar, and salt until well combined. Slowly add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.

2. When the cream reaches a simmer, carefully whisk it into the yolk mixture. Be sure to do this slowly to avoid cooking the yolks. Return this mixture to the saucepan, cooking over medium heat. Whisk constantly until thick and glossy, taking 1 to 2 minutes. Once done, remove the pan from the heat and incorporate the butter and vanilla extract until fully melted. Transfer the pastry cream to a small bowl, pressing plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until set, which takes at least 2 hours, but can be made up to 2 days in advance.

3. Make the Cupcakes: Preheat your oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and set them aside. In a stand mixer, combine the flour, granulated sugar, baking powder, and salt on low speed. Gradually add the butter, one piece at a time, mixing until it resembles coarse sand. Add the eggs individually, making sure to scrape down the sides and bottom of the bowl after each addition.

4. Next, pour in the milk and the first portion of vanilla extract, increasing the speed to medium. Mix until light and fluffy, ensuring no lumps remain, which takes about 3 minutes. Stop to scrape the bowl halfway through for an even consistency.

5. Fill the muffin cups three-quarters full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

6. Make the Glaze: In a small saucepan, combine the remaining heavy cream, light corn syrup, bittersweet chocolate, and the second portion of vanilla extract. Place over medium heat, stirring constantly until the mixture is smooth and combined. Once well mixed, remove from heat and allow the glaze to sit at room temperature for about 30 minutes to thicken.

7. Assemble the Cupcakes: Using a paring knife, cut into the center of each cupcake at a 45-degree angle about ⅛-inch from the edge and slice all the way around. Carefully remove the cone of cake and trim it down to leave a small disk of cake.

8. Fill the hollow of each cupcake with the chilled pastry cream, then return the disk of cake on top. Generously spoon the chocolate glaze over each cupcake, ensuring the tops are completely covered. Refrigerate the assembled cupcakes until the glaze is set, which takes about 10 minutes.

9. The Boston Cream Cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving for the best flavor!

Ways to Customize

You can make these Boston Cream Cupcakes unique by trying out different flavors and variations! Here are some ideas:

• Different Fillings: Experiment with flavored pastry creams, such as chocolate, coffee, or even fruit-flavored options for a twist.
• Garnish: Add a sprinkle of chopped nuts or a dusting of powdered sugar on top of the glaze for added texture and visual appeal.
• Cupcake Base: Try using chocolate or lemon-flavored cupcakes instead of the traditional vanilla for an exciting flavor change.
• Decorative Topping: Consider topping each cupcake with whipped cream for an extra touch of creaminess and elegance.
• Mini Versions: For a fun twist, make mini versions of these cupcakes for bite-sized delights at parties.
• Chocolate Variations: Incorporate different types of chocolate in the glaze, like using milk chocolate or white chocolate for a sweeter profile.

Serve This Boston Cream Cupcakes With

These delightful Boston Cream Cupcakes are versatile in terms of serving! Here are some pairing ideas:

• Fresh Fruits: Serve with fresh berries or banana slices on the side for a refreshing contrast to the rich cupcake.
• Coffee: A warm cup of coffee pairs perfectly with these desserts, enhancing the chocolate flavor and creaminess.
• Ice Cream: Consider serving them with a scoop of vanilla or chocolate ice cream for an extra indulgent experience.
• Seasonal Desserts: These cupcakes can also complement festive desserts during holidays, like pumpkin pie or apple crisp in autumn.
• Picnic Treats: They make a lovely addition to any picnic basket, alongside sandwiches and salads.
• Celebratory Events: Perfect for birthday parties or weddings, these cupcakes can elevate any celebration with their elegant flair.

FAQ

Conclusion

The Boston Cream Cupcakes are truly a delightful treat that beautifully combines flavors and textures. Their creamy filling and rich glaze make them a standout dessert that anyone would love. I encourage you to gather your ingredients and give this recipe a try. You won’t just satisfy your sweet tooth; you’ll create wonderful memories in the kitchen as well.

Boston Cream Cupcakes

The ultimate comfort food, these Boston Cream Cupcakes are filled with creamy pastry cream and topped with rich chocolate glaze. Perfect for any occasion, they are sure to satisfy your sweet cravings. Indulge in this easy and delicious dessert tonight!

Print Recipe Pin Recipe

Prep Time 3 hours hrs 10 minutes mins

Cook Time 18 minutes mins

Total Time 3 hours hrs 28 minutes mins

Course Desserts

Cuisine American

Servings 19 cupcakes

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 1⅓ cups Heavy Cream
• 3 large Egg Yolks
• ⅓ cup Granulated Sugar
• Pinch Salt
• 4 teaspoons Cornstarch
• 2 tablespoons Unsalted Butter chilled and cut into 2 pieces
• 1½ teaspoons Vanilla Extract
• 1¾ cups All-Purpose Flour
• 1 cup Granulated Sugar
• 1½ teaspoons Baking Powder
• ¾ teaspoon Salt
• 12 tablespoons Unsalted Butter softened but still cool, cut into 12 pieces
• 3 large Eggs
• ¾ cup Whole Milk
• 1½ teaspoons Vanilla Extract
• ¾ cup Heavy Cream
• ¼ cup Light Corn Syrup
• 8 ounces Bittersweet Chocolate finely chopped
• ½ teaspoon Vanilla Extract

Instructions

 

• Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, granulated sugar, and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
• 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, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
• Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and set aside. In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt on low speed. Add the butter one piece at a time and mix until the mixture resembles coarse sand.
• Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the milk and the first portion of vanilla extract, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.
• Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Make the Glaze: Combine the heavy cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
• Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
• Fill the inside of each cupcake with pastry cream and top with the disk of cake. Spoon the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. The cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.

Notes

• Tip 1: Nutritional values are based on one cupcake.

Keyword Boston Cream Cupcakes, chocolate glaze cupcakes, easy dessert recipes, homemade cupcakes