Boston Cream Cupcakes

What are the Ingredients for Boston cream cupcakes:

For the Cupcakes:

• 1 1/4 cups flour

• 1 1/4 teaspoon baking powder
  

• 1/2 teaspoon salt
  

• 1/2 cup oil
  

• 3/4 cup sugar
  

• 2 large eggs, room temperature
  

• 2 teaspoons vanilla
  

• 1/2 cup buttermilk, room temperature

For the Pastry Cream:

• 1 cup milk

• 3 large egg yolks

• ¼ cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter

Chocolate Ganache:

• ½ cup heavy cream
• 4 ounces semisweet chocolate, chopped

How to make Boston cream cupcakes:

Step1: Prepare the Cupcakes

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

• In the bowl, beat eggs and sugar on medium-high speed for 2-3 minutes until thick and fluffy, scraping down the bowl as needed. * YOU CAN USE HAND WHISK OR ELECTRIC MIXER*.  Add the oil, beating well then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

• Whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt in a medium bowl. Set flour mix aside.

• Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined. Be careful not to overmix.

• Use an ice cream scoop or spoon to fill each cupcake liner about 2/3 full with batter.

•  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

• Once done, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step2: Prepare the Pastry Cream

• Heat Milk: In a saucepan, heat 1 cup of milk over medium heat until it’s hot but not boiling.

• Whisk Yolks and Sugar: In a separate bowl, whisk together 3 egg yolks, ¼ cup of sugar, 2 tablespoons of cornstarch, and a pinch of salt until well combined.

• Temper the Eggs: Gradually temper the hot milk into the egg yolk mixture. Then pour the mixture back into the saucepan.

• Cook Until Thick: Place the saucepan over medium heat, whisking constantly until the mixture thickens and starts to bubble (about 5-7 minutes).

• Add Vanilla and Butter: Remove from heat, stir in 1 teaspoon of vanilla extract and 1 tablespoon of unsalted butter until melted and smooth.
• Cool the Cream: Transfer the pastry cream to a bowl, cover it with plastic wrap (pressed against the surface to prevent skin), and let it cool in the refrigerator.

Step3: Prepare the Ganache

• Heat Cream: In a small saucepan, heat ½ cup of heavy cream over medium heat until it simmers.

• Add Chocolate: Remove from heat, add the chopped chocolate to the cream, and let it sit for a few minutes to melt.

• Stir Until Smooth: Stir the mixture until smooth and glossy. Allow it to cool slightly before using.

Step 4: Assemble the Boston cream cupcakes

• Fill Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to cut out a small circle from the top of each cupcake. Fill the hole with the chilled pastry cream.

• Top with Ganache: Drizzle or spoon the chocolate ganache over each filled cupcake. Let the ganache set for a few minutes.

• Serve and Enjoy: Your Boston cream cupcakes are now ready to be served. Enjoy!