Boston Cream Cupcakes with Chocolate Ganache Frosting 🧁🍫
Overview:
Oh, my God, these are so fabulous, rich—and HUGE!! Imagine celebrating your loved ones’ birthdays with these incredible Boston Cream Cupcakes! Each bite is a symphony of flavors, with creamy custard nestled inside a tender cupcake, all topped with a luscious chocolate ganache frosting. Your taste buds will thank you, even if your waistline may not. But hey, it’s a celebration, right? 🥳
Nutritional Information:
- Calories: 501
- Fat: 30.2g
- Cholesterol: 207.2mg
- Sodium: 303.3mg
- Carbohydrates: 55.9g
- Protein: 8.8g
Preparation Time:
- Total: 6 hours 22 minutes
- Prep: 6 hours
- Cook: 22 minutes
Servings:
Ingredients:
| For the Custard |
|
| 1/4 cup cornstarch |
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| 2 cups milk |
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| 3/4 cup granulated sugar |
|
| 4 large egg yolks |
|
| 1/3 cup butter |
|
| 1 teaspoon vanilla extract |
|
| 1/8 teaspoon salt |
|
| For the Cupcakes |
|
| 2 1/2 cups all-purpose flour |
|
| 2 1/2 teaspoons baking powder |
|
| 1/2 teaspoon salt |
|
| 1 1/4 cups granulated sugar |
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| 1 vanilla bean |
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| 1 cup unsalted butter, softened |
|
| 1 cup milk |
|
| 4 large egg yolks |
|
| For the Ganache |
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| 10 ounces semisweet chocolate, chopped |
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| 2/3 cup heavy cream |
|
Instructions:
1. Make the Custard:
- In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
- Add the egg yolks and whisk until blended.
- Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
- Remove pan from heat and whisk 1/2 of the milk mixture into the yolk mixture.
- Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
- Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool. (It’s probably easier to make this one day ahead.)
2. Make the Cupcakes:
- Preheat oven to 350°F (175°C).
- Line 12 jumbo muffin cups with paper liners.
- Whisk together the flour, baking powder, and salt; set aside.
- Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar. Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
- Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
- Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
- Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
- Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
- Center about 2 tablespoons custard filling over the batter in each cup; completely cover with reserved batter.
- Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
- Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
3. Make the Ganache:
- Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
- Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
- Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
- Set aside to cool to room temperature.
4. Frost the Cupcakes:
- Spread an even layer of ganache (about 2 tablespoons) over each cupcake.
- Refrigerate for 40 minutes to set the frosting.
5. Serve:
- Once set, these Boston Cream Cupcakes are ready to be devoured! 🤤
- Serve at room temperature and watch them disappear with delight!
These Boston Cream Cupcakes with Chocolate Ganache Frosting are a labor of love, but oh-so-worth it for those special occasions. Whether it’s a birthday celebration or just a Tuesday night treat, these decadent delights will surely impress anyone lucky enough to have a taste! Enjoy! 🎉🧁
