Ingredients
Scale
For the Pastry Cream:
- 1⅓ cups heavy cream
- 3 egg yolks
- ⅓ cup granulated sugar
- ⅛ tsp salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, chilled and cut into 2 pieces
- 1½ teaspoons vanilla extract
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
- 3 eggs
- ¾ cup whole milk
- 1½ teaspoons vanilla extract
For the Chocolate Glaze:
- ¾ cup heavy cream
- ¼ cup light corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- ½ teaspoon vanilla extract
Instructions
- Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
- When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it reaches a thick pudding consistency, 1 to 2 minutes.
- Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
- Make the Cupcakes: Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder, and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand.
- Add the eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. The batter will be almost a bit “foamy” to the touch.
- Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: Combine the heavy cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for at least 1 hour. (I often let mine sit longer to thicken to a frosting consistency. You can chill it in the fridge a bit if needed.)
- Assemble the Boston Cream Cupcakes: Using a paring knife, cut into the center of each cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
- Fill the inside of each cupcake with room-temperature pastry cream and top with the disk of cake. Spread the chocolate glaze over the top of each cupcake, covering it completely.
- Refrigerate the cupcakes until the glaze is set, about 10 minutes. Serve at room temperature.
Notes
- Don’t rush the pastry cream – Make sure to whisk constantly when cooking to avoid lumps and prevent the eggs from scrambling.
- Room temperature ingredients – For the cupcakes, having your eggs, milk, and butter at room temperature creates a smoother batter and fluffier cupcakes.
- Chocolate matters – I recommend using high-quality bittersweet chocolate for the glaze for the best flavor in these Boston Cream Cupcakes.
- Press the plastic wrap directly onto the pastry cream to prevent a skin from forming while it chills.
- Let the glaze thicken properly before topping your cupcakes so it doesn’t all run off the sides.
- Chill the assembled cupcakes for at least 30 minutes before serving to allow all the components to set properly.
- Prep Time: 1 hour 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 34.2 g
- Sodium: 82.5 mg
- Fat: 18.8 g
- Saturated Fat: 9.6 g
- Carbohydrates: 46.2 g
- Fiber: 1.1 g
- Protein: 5.6 g
- Cholesterol: 58.3 mg