Let me be upfront and honest and start by saying that I love cupcakes. All kinds, all types, and any flavors are a-okay with me. But recently…I’ve fallen head over heels for these amazing Boston Cream Cupcakes. I seriously cannot get enough of them. I find myself wanting to make them for any and all occasions to share them with everyone that I know. Truth be told, they’re so good, they’re almost addictive!
How many other times do you get the chance to eat a cupcake that is moist, full of goodness and has a super delicious chocolate topping as well? It’s true that all cupcakes are quite yummy, but these Boston Cream Cupcakes are totally over the top. (and in a good way!)
Don’t just take my word for it. Try a batch out for yourself and see what you think. Your family and friends will happily be your taste testers as well when they hear what’s on the menu. You’ll find that after just one batch, you staring finding reasons to make another…and another…and another.
Rest assured that no one will blame you, either! These Boston Cream Cupcakes are seriously just that good!
Boston Cream Cupcakes
- 6 tbsp butter, softened
- 3/4 cups sugar
- 1/3 cup sour cream, room temperature
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1/2 cup milk, room temperature
FOR THE FILLING:
- 1 1/2 tbsp cornstarch
- 6 tbsp sugar
- 1 cup + 2 tbsp milk
- 1 tbsp butter
- 2 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup heavy whipping cream
- Preheat oven to 350°F and grease a cupcake pan or line with cupcake liners. Set aside.
- In a large mixing bowl, cream butter and sugar together about 3-4 minutes.
- Stir in the sour cream and vanilla until well combined.
- Add the eggs one at a time, mixing well after each one.
- In a separate mixing bowl, combine all of the dry ingredients for the cupcakes.
- Add half of the dry mixture to the wet mixture and stir until combined, Mix in the milk, and then the remaining dry mixture.
- Fill the cupcake tin about halfway.
- Bake 15-17 minutes.
- Let the cupcakes cool in the pan for 5 minutes and finish cooling on a cooling rack.
- Put the egg yolks in a medium-sized bowl and gently beat them together.
- Set aside. In a large saucepan mix together the sugar, cornstarch, and milk until smooth.
- Heat over medium-high, stirring continuously until it starts to thicken. Allow to cook and simmer 2 additional minutes and remove from heat.
- Temper the egg yolks by whisking in 1/2 cup of the milk mixture 1 tablespoon at a time.
- Add the tempered egg yolks to the milk mixture.
- Heat the mixture over medium heat, bring to a simmer and allow to cook 2 additional minutes.
- Remove from heat, stir in the butter and vanilla, and allow to cool at room temperature.
- Put the chocolate chips and corn syrup in a large bowl. Set aside.
- Microwave the heavy cream in a microwave-safe dish.
- Pour the hot cream over the chocolate chips and corn syrup.
- Allow to sit for 5 minutes, then whisk until completely smooth.
- Cut the tops of the cupcakes off, and scoop out a good bit of the center.
- Transfer the filling to a piping bag and fill the center of each cupcake (or you could use a spoon, it would just be a little messier), and return the tops of the cupcakes.
- Dip the tops of the cupcakes in the chocolate ganache.
- Refrigerate cupcakes until ready to serve.