Boston Cream Cupcakes
Delicious cupcakes filled with creamy vanilla pastry cream and topped with rich chocolate ganache. Perfect for any occasion.
Ingredients
Pastry Cream
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup whole milk creamy and luscious
- 2 large egg yolks for a decadent richness
- 1 tablespoon unsalted butter to keep everything smooth
- 1 teaspoon pure vanilla extract aromatic and sweet
Cupcake Batter
- 13.25 ounces yellow cake mix tender and light
- 1 cup water to bring it all together
- ⅓ cup unsalted butter melted for that moist texture
- 3 large eggs adding structure and flavor
Chocolate Ganache
- ½ cup semisweet chocolate chips for a delicious chocolate taste
- ¼ cup heavy cream rich and velvety
- 2 tablespoons powdered sugar for sweetness
Instructions
Prepare the Pastry Cream
- In a large saucepan, whisk together the granulated sugar, cornstarch, and whole milk until smooth.
- Warm the mixture over medium heat, stirring constantly until it begins to thicken and bubble.
- Allow it to simmer for about one minute before removing it from the heat.
- Temper the egg yolks by slowly whisking a small amount of the hot milk mixture into them.
- Pour the egg mixture back into the saucepan, whisking continuously.
- Return the saucepan to medium heat and bring the mixture to a gentle boil.
- Continue to cook for two minutes while stirring consistently, then remove from heat and stir in the unsalted butter and vanilla extract until smooth.
- Set the pastry cream aside to cool to room temperature.
Bake the Cupcakes
- Preheat your oven to 350°F.
- Line two 12-cup muffin tins with paper liners.
- In a large bowl, mix the cake mix, water, melted butter, and eggs until just combined.
- Fill each liner halfway with the batter and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
Prepare the Ganache
- Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl.
- Heat in 15-second intervals, stirring in between until the chocolate melts and becomes smooth.
- Sift in the powdered sugar and let the ganache cool for about 10 minutes until it thickens slightly.
Assemble the Cupcakes
- Use a knife to carefully cut out the center of each cupcake, making a hollow about 1 inch wide and 1 inch deep.
- Fill each hollow with the cooled pastry cream using a piping bag or a spoon.
- Top each filled cupcake with a generous dollop of chocolate ganache.
Notes
For a lighter version, substitute cake mix with a healthier homemade version using whole wheat flour. Can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.