Boston Cream Cupcakes (Print Version)
# Ingredients:
→ Pastry Cream
01 -
1 cup (236ml) milk
02 -
1 cup (236ml) heavy cream
03 -
⅓ cup (67g) + 3 tablespoons granulated sugar, divided
04 -
¼ teaspoon salt
05 -
5 large egg yolks, room temperature
06 -
3 tablespoons cornstarch
07 -
1 teaspoon vanilla extract
08 -
4 tablespoons unsalted butter, softened and cut into pieces
→ Cupcakes
09 -
½ cup (113g) unsalted butter, softened
10 -
½ cup (118ml) avocado oil or vegetable oil
11 -
1 ¾ cups (350g) granulated sugar
12 -
4 large eggs
13 -
2 teaspoons vanilla extract
14 -
3 cups (375g) all-purpose flour
15 -
1 tablespoon baking powder
16 -
¾ teaspoon salt
17 -
1 ¼ cups (300ml) buttermilk, room temperature
→ Ganache Frosting
18 -
1 cup (170g) semisweet chocolate chips
19 -
½ cup (118ml) heavy cream
20 -
2 tablespoons light corn syrup (optional)
21 -
⅓ cup (45g) powdered sugar
# Instructions:
01 -
In a medium saucepan over medium heat, combine milk, cream, ⅓ cup sugar, and salt. Stir until sugar dissolves and the mixture starts to simmer, then remove from heat and cool for 10 minutes.
02 -
In a large bowl, whisk egg yolks with the remaining sugar until slightly thickened. Sprinkle in cornstarch and mix well. Slowly drizzle ⅓ cup of the warm milk mixture into the egg yolks while whisking constantly, then gradually add the rest.
03 -
Pour the mixture back into the saucepan and return to medium heat. Whisk continuously until it thickens. Remove from heat, strain through a fine mesh sieve into a bowl, and stir in vanilla and butter until smooth. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.
04 -
Preheat oven to 350°F (175°C). Line two cupcake tins with paper liners. Beat butter, oil, and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
05 -
In a separate bowl, whisk flour, baking powder, and salt. Using a spatula, alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 -
Fill cupcake liners ¾ full. Bake for 17-19 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
07 -
In a heatproof bowl, combine chocolate chips, heavy cream, and corn syrup. Microwave in 25-second intervals, stirring between each, until smooth. Sift in powdered sugar and let cool slightly.
08 -
Cut a small 1½-inch-wide cavity into each cupcake, leaving a thin top piece to replace later. Pipe chilled pastry cream into the holes, then cover with the reserved tops.
09 -
Drizzle ganache over each cupcake, ensuring a smooth, glossy finish. Allow to set before serving.
# Notes:
01 -
Tempering the eggs prevents them from scrambling when mixed with the hot cream.
02 -
For best results, use room-temperature ingredients when making the cupcake batter.
03 -
The ganache should be thick enough to coat the cupcakes but still fluid enough to spread evenly.