Description
Daddy’s Boston Cream Cupcakes are delightful treats featuring moist vanilla cupcakes filled with a rich custard and topped with smooth chocolate ganache. This classic dessert-inspired cupcake combines a luscious creamy filling with a decadent chocolate topping, perfect for special occasions or a delicious everyday indulgence.
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 the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the 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 the dry ingredients to the butter mixture in alternating additions with the whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake Cupcakes: Divide the batter evenly among the lined muffin cups. 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 cupcakes to cool completely on a wire rack.
- Prepare the Custard Filling: In a saucepan, heat the whole milk until it just begins to simmer. Meanwhile, in a bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture to temper the eggs, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and unsalted butter until smooth. Transfer custard to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator until firm.
- Prepare the Chocolate Ganache: Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until the mixture is smooth and glossy.
- Assemble the Cupcakes: Once the cupcakes have cooled, carefully remove the center of each cupcake using a small knife or a cupcake corer. Fill each hollowed cupcake with chilled custard filling. Spoon or drizzle the warm chocolate ganache over the top of each cupcake, letting it drip down the sides for an elegant finish.
Notes
- Make sure the custard is fully chilled before filling the cupcakes to prevent leakage.
- Use room temperature butter and eggs for better batter consistency.
- Ganache can be refrigerated briefly if it thickens to a spreadable consistency, but use at room temperature.
- These cupcakes are best served on the same day but can be stored in the refrigerator for up to 2 days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free chocolate chips.
