Boston Cream Cupcakes

These Boston Cream Cupcakes are to die for! Moist vanilla cake, pastry cream filling, and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.

My daughter-in-law, Shayna, loves Boston Cream pie and so we have been trying to find something close to what she loves, and I think you can never go wrong with a cupcake because it is the perfect size treat with tons of flavor!

When I was making these little gems I couldn’t keep myself from licking the spoon. The cupcake is so light and fluffy and the cream is to die for!

Boston Cream Cupcakes

Ingredients:

Cream:

1 1/3 cups heavy cream

3 egg yolks

1/2 cup sugar

1 teaspoon salt

4 teaspoon cornstarch

2 Tablespoons butter, chilled and cut into 2 pieces

2 teaspoons vanilla

Cupcakes:

1 3/4 cups flour

1 cup of sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups butter, softened

3 eggs

3/4 cup milk

2 teaspoons vanilla

Chocolate Glaze:

3/4 cup heavy cream

1/4 cup corn syrup

8 ounces of chocolate chips

1 teaspoon vanilla

Directions:

Cream: In a saucepan, heat the heavy cream on medium heat until it comes to a simmer, stirring occasionally. Meanwhile, whisk the egg yolks, sugar, and salt together in a bowl. Add the cornstarch and whisk into the yellow mixture.
When the cream reaches a simmer, slowly whisk the cream into the egg mixture, and then return it back to the pan and cook, while whisking constantly, until it’s a thick pudding consistency. It will take about 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted. Pour cream into a bowl, and cover with plastic. Place in the fridge for at least 2 hours so it can set up.
Cupcakes: Preheat oven to 350 degrees. Place cupcake liners in a muffin tin, and set them aside. In a bowl, combine flour, sugar, baking powder, and salt.
In a different bowl, cream together the butter and sugar. Add the eggs until well blended. Add the milk and vanilla. Slowly add the dry ingredients and mix well.
Fill the cupcake liners 3/4 full and bake for 18 to 20 minutes. Remove cupcakes from the pan and let them completely cool.
Glaze: In a saucepan, combine heavy cream, corn syrup, chocolate chips, and vanilla. Heat over medium heat, stirring constantly, until the chocolate has melted. Let cool to room temperature.
Assemble cupcakes: Taking your butter knife make a tunnel in the middle of the cupcake, don’t cut it to the bottom. Keep the top of the cupcake.
Fill the inside of each cupcake with the cream and top with the disk of the cake. Now dip the cupcake into the chocolate. I let mine sit after I dipped them and then I dipped them once more for extra chocolate!