Description
Delightful Boston cream cupcakes merge classic American dessert charm with individual-sized perfection. Creamy vanilla custard and rich chocolate glaze create an irresistible sweet experience you’ll savor with pure culinary joy.
Ingredients
Scale
Cake Base Ingredients:
- 1 2/3 cups (400 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) unsalted butter (at room temperature)
- 3 large egg whites
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) whole milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
Pastry Cream Ingredients:
- 1 cup (240 ml) heavy cream
- 2 large egg yolks
- 3 tablespoons (45 g) granulated sugar
- 1 tablespoon (15 g) cornstarch
- 1 teaspoon pure vanilla extract
Chocolate Ganache Ingredients:
- 1/2 cup (120 ml) heavy cream
- 6 ounces (170 g) semi-sweet chocolate (chopped)
Instructions
- Prepare the oven environment at 350°F, ensuring a precise temperature for optimal cupcake development. Combine dry ingredients in a spacious mixing vessel, creating a uniform powder base.
- Incorporate wet components: butter, egg whites, vanilla, sour cream, and milk. Blend thoroughly until achieving a silky, homogeneous texture without lumps.
- Distribute batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking. Place in preheated oven for 18-20 minutes until golden and springy.
- Transfer cupcakes to cooling rack, allowing complete temperature reduction before further preparation.
- For pastry cream, gently warm heavy cream until tiny bubbles emerge around the edges. Simultaneously, whisk egg yolks with sugar and cornstarch into a smooth mixture.
- Carefully temper egg mixture by gradually introducing hot cream, stirring continuously to prevent curdling. Return to heat, stirring until cream thickens to a pudding-like consistency.
- Remove from heat, fold in vanilla extract. Cover surface directly with plastic wrap and refrigerate until thoroughly chilled.
- Create chocolate ganache by pouring simmering cream over finely chopped chocolate. Allow brief resting period, then stir until achieving a glossy, uniform sauce.
- Using a small tool, carefully excavate a central pocket in each cooled cupcake. Drizzle ganache into these cavities and briefly freeze to set.
- Generously fill ganache-lined pockets with chilled pastry cream, ensuring complete coverage.
- Dip cupcake tops into remaining ganache, allowing excess to drip naturally. Let stand until chocolate sets completely.
Notes
- Customize cupcake texture by adjusting flour types, like using cake flour for extra tenderness or adding almond flour for nutty depth.
- Prevent pastry cream from curdling by tempering egg yolks slowly and whisking constantly during heating to maintain smooth consistency.
- more cream creates a thinner glaze, while more chocolate produces a richer, denser topping.
- Make gluten-free by substituting all-purpose flour with almond or coconut flour, ensuring careful measurement to maintain cupcake structure.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295 kcal
- Sugar: 21 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.4 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg