Description
Daddy’s Boston Cream Cupcakes are a delightful homemade treat featuring moist vanilla cupcakes filled with rich custard and topped with smooth chocolate ganache. Perfect for celebrations or a special dessert, these cupcakes combine classic flavors in an irresistible way.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Custard Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Custard Filling: Pour the whole milk into a saucepan and heat until it just begins to simmer. Meanwhile, in a mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually temper the hot milk into the egg mixture while whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract and unsalted butter until fully incorporated. Transfer to a bowl and cover with plastic wrap touching the surface. Chill in the refrigerator until set.
- Prepare the Chocolate Ganache: Place semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until the chocolate is fully melted and the mixture is smooth and glossy.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, carefully remove the centers using a small knife or cupcake corer. Fill each hollowed cupcake with the chilled custard using a spoon or piping bag. Spoon the chocolate ganache over the filled cupcakes, allowing it to drip down the sides beautifully.
Notes
- Make sure the cupcakes are completely cooled before filling to prevent the custard from melting.
- Use fresh eggs for the custard to ensure smooth texture and safety.
- For a smoother ganache, gently warm the cream and chocolate without overheating.
- Cupcake liners can be standard size; mini cupcakes will require a shorter baking time.
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
