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
  • Saturated Fat: 17.8g
• Cholesterol: 207.2mg
• Sodium: 303.3mg
• Carbohydrates: 55.9g
  • Fiber: 3.9g
  • Sugar: 28.7g
• Protein: 8.8g

Preparation Time:

• Total: 6 hours 22 minutes
  • Prep: 6 hours
  • Cook: 22 minutes

Servings:

• Yields: 12 cupcakes

Ingredients:

Instructions:

1. Make the Custard:

1. In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
2. Add the egg yolks and whisk until blended.
3. Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
4. Remove pan from heat and whisk 1/2 of the milk mixture into the yolk mixture.
5. Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
6. 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:

1. Preheat oven to 350°F (175°C).
2. Line 12 jumbo muffin cups with paper liners.
3. Whisk together the flour, baking powder, and salt; set aside.
4. 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.
5. Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
6. Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
7. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
8. Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
9. Center about 2 tablespoons custard filling over the batter in each cup; completely cover with reserved batter.
10. Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
11. Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.

3. Make the Ganache:

1. Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
2. Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
3. 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.
4. Set aside to cool to room temperature.

4. Frost the Cupcakes:

1. Spread an even layer of ganache (about 2 tablespoons) over each cupcake.
2. Refrigerate for 40 minutes to set the frosting.

5. Serve:

1. Once set, these Boston Cream Cupcakes are ready to be devoured! 🤤
2. 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! 🎉🧁