Boston Cream Cupcakes


For the Cupcakes:

– 1 2/3 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 tsp baking soda
– 1 tsp baking powder
– 3/4 cup unsalted butter, at room temperature
– 3 large egg whites
– 2 tsp pure vanilla extract
– 1/2 cup sour cream
– 1/2 cup whole milk

For the Filling:

– 1 cup heavy cream
– 2 large egg yolks
– 3 tbsp granulated sugar
– 1 tbsp cornstarch
– 1 tsp pure vanilla extract
For the Chocolate Ganache:
– 1/2 cup heavy cream
– 6 oz semi-sweet chocolate, chopped (for a smoother ganache)


Cupcakes: Preheat your oven to 350°F (175°C). Mix flour, sugar, baking soda, and baking powder in a large bowl. Add butter, egg whites, vanilla extract, sour cream, and milk; beat until smooth. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool on a wire rack.
Pastry Cream Filling: Heat heavy cream until it simmers. Whisk egg yolks, sugar, and cornstarch. Gradually add hot cream to the egg mixture, then return to heat. Stir until thick, remove from heat, add vanilla, cover, and chill.
Chocolate Ganache: Heat heavy cream to a simmer and pour over chopped chocolate. Let sit, then stir until smooth.
Ganache Layer: Once the cupcakes are cooled, remove a center piece from each. Pour a teaspoon of ganache into each hole and freeze briefly to set.
Assembly: Fill the cupcakes with chilled pastry cream over the set ganache layer. Dip each cupcake top into the remaining ganache. Let set.
Prep Time:30 minutes | Cooking Time: 20 minutes | Total Time:50 minutes + chilling time for the filling.
Kcal:320 kcal per cupcake | Servings:12 cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *