Boston Cream Cupcakes

Boston Cream Cupcakes Facebook

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!

Boston Cream Cupcakes Pinterest

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

 

Ingredients:

 

FOR THE CUPCAKE:
  • 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

Boston Cream Cupcake

FOR THE GANACHE:
  • 1 1/2 cups semisweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup heavy whipping creamBoston Cream Cupcake
Boston Cream Cupcakes Facebook

Directions:

Boston Cream Cupcake

FOR THE CUPCAKES:
  1. Preheat oven to 350°F and grease a cupcake pan or line with cupcake liners. Set aside.
  2. In a large mixing bowl, cream butter and sugar together about 3-4 minutes.
  3. Stir in the sour cream and vanilla until well combined.
  4. Add the eggs one at a time, mixing well after each one.
  5. In a separate mixing bowl, combine all of the dry ingredients for the cupcakes.
  6. Add half of the dry mixture to the wet mixture and stir until combined, Mix in the milk, and then the remaining dry mixture.
  7. Fill the cupcake tin about halfway.
  8. Bake 15-17 minutes.
  9. Let the cupcakes cool in the pan for 5 minutes and finish cooling on a cooling rack.
Boston Cream Cupcake
FOR THE FILLING:
  1. Put the egg yolks in a medium-sized bowl and gently beat them together.
  2. Set aside. In a large saucepan mix together the sugar, cornstarch, and milk until smooth.
  3. Heat over medium-high, stirring continuously until it starts to thicken. Allow to cook and simmer 2 additional minutes and remove from heat.
  4. Temper the egg yolks by whisking in 1/2 cup of the milk mixture 1 tablespoon at a time.
  5. Add the tempered egg yolks to the milk mixture.
  6. Heat the mixture over medium heat, bring to a simmer and allow to cook 2 additional minutes.
  7. Remove from heat, stir in the butter and vanilla, and allow to cool at room temperature.
Boston Cream Cupcake
FOR THE GANACHE:
  1. Put the chocolate chips and corn syrup in a large bowl. Set aside.
  2. Microwave the heavy cream in a microwave-safe dish.
  3. Pour the hot cream over the chocolate chips and corn syrup.
  4. Allow to sit for 5 minutes, then whisk until completely smooth.
TO ASSEMBLE:
  1. Cut the tops of the cupcakes off, and scoop out a good bit of the center.
  2. 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.Boston Cream Cupcake
  3. Dip the tops of the cupcakes in the chocolate ganache.
  4. Refrigerate cupcakes until ready to serve.Boston Cream Cupcake

Boston Cream Cucpakes Square

Boston Cream Cupcakes

Boston Cream Cupcakes

Ingredients

    FOR THE CUPCAKE:
  • 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:
  • 2 egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp milk
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • FOR THE GANACHE:
  • 1 1/2 cups semisweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup heavy whipping cream

Instructions

    FOR THE CUPCAKES:
  1. Preheat oven to 350°F and grease a cupcake pan or line with cupcake liners. Set aside.
  2. In a large mixing bowl, cream butter and sugar together about 3-4 minutes.
  3. Stir in the sour cream and vanilla until well combined.
  4. Add the eggs one at a time, mixing well after each one.
  5. In a separate mixing bowl, combine all of the dry ingredients for the cupcakes.
  6. Add half of the dry mixture to the wet mixture and stir until combined, Mix in the milk, and then the remaining dry mixture.
  7. Fill the cupcake tin about halfway.
  8. Bake 15-17 minutes.
  9. Let the cupcakes cool in the pan for 5 minutes and finish cooling on a cooling rack.
  10. FOR THE FILLING:
  11. Put the egg yolks in a medium-sized bowl and gently beat them together. Set aside.
  12. In a large saucepan mix together the sugar, cornstarch, and milk until smooth.
  13. Heat over medium-high, stirring continuously until it starts to thicken.
  14. Allow to cook and simmer 2 additional minutes and remove from heat.
  15. 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.
  16. Heat the mixture over medium heat, bring to a simmer and allow to cook 2 additional minutes.
  17. Remove from heat, stir in the butter and vanilla, and allow to cool t room temperature.
  18. FOR THE GANACHE:
  19. Put the chocolate chips and corn syrup in a large bowl. Set aside.
  20. Microwave the heavy cream in a microwave-safe dish.
  21. Pour the hot cream over the chocolate chips and corn syrup.
  22. Allow to sit for 5 minutes, then whisk until completely smooth.
  23. TO ASSEMBLE:
  24. Cut the tops of the cupcakes off, and scoop out a good bit of the center.
  25. 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.
  26. Dip the tops of the cupcakes in the chocolate ganache.
  27. Refrigerate cupcakes until ready to serve.
https://mamaofmanyblessings.com/boston-cream-cupcakes.html
Don’t these look totally amazing? They are always a hit in my house, try them out, I’m sure that your family will fall in love with them as well!
Looking for other delicious recipe ideas? Head over to my recipe ideas Pinterest board, there are tons of yummy ideas over there!

Follow Mama Of Many Blessings Family Friendly Recipe Ideas Board on Pinterest.

 It's true that all cupcakes are quite yummy, but these Boston Cream Cupcakes are totally over the top. (and in a good way!)

#cupcakes #bostoncream #recipe #foodie

10 thoughts on “Boston Cream Cupcakes

  1. I’ve never heard of Boston cream cupcakes but they sound like something my boys would absolutely love. Thanks for bringing them over to Fiesta Friday (I couldn’t see your party links anywhere?)

  2. These sound delicious! Plus they are so darn cute! Thanks for joining us at last week’s Reader Tip Tuesday! This week’s party is up and live all week long. We hope to see you there…

  3. I love a Boston Cream Cake, they look wonderful!! Thank you for sharing on #omhgff last week, this week it has been Pinned on our Friday Features on Pinterest and is currently being featured on this week’s Friday Features, congratulations!!
    Please stop by and linkup again and share your awesome blog posts.
    Have a great week!

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