Boston Cream Cupcakes are a delightful treat that combines the flavors of vanilla custard, soft cake, and rich chocolate glaze. Perfect for special occasions, parties, or simply indulging yourself, these cupcakes are sure to impress.
Boston Cream Cupcakes
Why These Boston Cream Cupcakes Are the Best
- Creamy Custard Filling: The vanilla custard filling adds a smooth and creamy texture, providing a delicious contrast to the fluffy cake.
- Moist Cake Base: The cake base is soft and moist, making every bite a pleasure.
- Rich Chocolate Glaze: The glossy chocolate glaze on top adds a rich and indulgent touch.
- Easy to Make: This recipe is straightforward and can be made with simple ingredients you likely have in your pantry.
Perfect for Any Occasion
Whether you’re celebrating a special occasion, hosting a party, or simply craving a delicious dessert, Boston Cream Cupcakes are the perfect choice. The combination of creamy custard, soft cake, and rich chocolate makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cupcakes
- White Cake Mix: Provides a light and fluffy base for the cupcakes, ensuring a sweet and tender texture.
- Water: Hydrates the cake mix and helps achieve the desired batter consistency.
- Vegetable Oil: Adds moisture and richness to the cupcakes, keeping them tender.
- Egg Whites: Contribute structure and stability without adding extra fat or color, resulting in a light cupcake.
Cream Filling
- Heavy Cream: Whipped to create a rich, airy filling that balances the sweetness of the cupcakes.
- Instant Vanilla Pudding Mix: Thickens the cream and adds vanilla flavor, enhancing the overall taste and texture of the filling.
Ganache
- Heavy Cream: Used to create a silky texture for the ganache, adding richness to the topping.
- Semi-Sweet Chocolate Chips: Provide a deep chocolate flavor that complements the sweetness of the cupcakes.
- Light Corn Syrup: Adds shine and helps to achieve a smooth, pourable consistency for the ganache.
Tips for Making the Best Boston Cream Cupcakes
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients for both the custard and cake.
- Don’t Overbake: Bake the cupcakes just until a toothpick inserted into the center comes out clean to keep them moist.
- Cool Completely: Allow the cupcakes to cool completely before filling with custard and topping with glaze.
- Generous Filling: Fill each cupcake generously with custard for the perfect balance of flavors.
Serving Suggestions
- With Whipped Cream: Serve Boston Cream Cupcakes with a dollop of whipped cream for extra indulgence.
- With Fresh Fruit: Pair with fresh strawberries or raspberries for a refreshing contrast.
- With a Scoop of Ice Cream: Enjoy with a scoop of vanilla or chocolate ice cream for an extra indulgent treat.
- With a Cup of Coffee: Enjoy a cupcake with a hot cup of coffee for a cozy treat.
- With a Chocolate Drizzle: Drizzle with extra chocolate sauce for an extra touch of sweetness.
- With a Sprinkle of Nuts: Garnish with chopped pecans or walnuts for added crunch.
A Must Try
There’s nothing quite like the taste of homemade Boston Cream Cupcakes. This dish is the perfect way to treat yourself or your loved ones to something special. Creamy, rich, and packed with flavor, it’s sure to become a favorite in your home.
Be sure to check out these other delicious cupcake recipes!
Boston Cream Cupcakes
Whether you’re celebrating a special occasion, hosting a party, or simply craving a delicious dessert, Boston Cream Cupcakes are the perfect choice. The combination of creamy custard, soft cake, and rich chocolate makes them a crowd-pleaser that everyone will enjoy.
Ingredients
Cupcakes
- 15.25 ounces white cake mix
- 4 egg whites
- 1 cup water
- ½ cup vegetable oil
Cream Filling
- 3.4 ounces instant vanilla pudding mix
- 1¾ cups heavy cream
Ganache
- ¾ cup heavy cream
- 12 ounces semi-sweet chocolate chips
- 3 Tbsp light corn syrup
Instructions
Cupcakes
- Preheat your oven to 350°F and line a cupcake baking tin with paper cupcake liners. Set aside.
- In a stand mixer or a large mixing bowl with a handheld mixer set to medium speed, combine the cake mix, water, oil, and egg whites. Mix until fully incorporated.
- Spoon the cupcake batter into the liners, filling each about halfway. Bake for 15 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Keep the cupcakes in their liners. Using a sharp knife or a large decorating tip, carefully core out the center of each cupcake to create a hole about the size of a quarter. Take care not to cut too deep and damage the liner. Leave the tops open for the filling.
Cream Filling
- In a medium-sized mixing bowl, combine the heavy cream and instant pudding mix using a handheld mixer. Beat on medium-low speed until the pudding begins to thicken. Cover the bowl with cling wrap and refrigerate until you’re ready to fill the cupcakes.
Ganache
- In a heat-safe small bowl, heat the heavy cream in the microwave for 2 to 2½ minutes, ensuring it is hot when poured over the chocolate chips.
- In a medium-sized heat-safe bowl, place the 12-ounce bag of chocolate chips along with the light corn syrup. Once the cream is steaming hot, carefully pour it over the chocolate chips.
- Let the chocolate chips, corn syrup, and hot cream sit for 2 to 3 minutes to allow the chips to melt. Then, use a whisk to combine the ingredients, stirring until the chocolate chips are fully melted and the mixture is smooth. Cover the ganache with cling wrap and let it cool for about 1 to 1½ hours.
- Once the ganache has cooled, use a stand mixer or handheld mixer to whip it for 1 minute until it becomes fluffy. If the ganache is too stiff, you can add ½ tablespoon of lukewarm heavy cream to loosen it up.
- To frost the cupcakes, use a decorator's bag fitted with a large frosting tip (such as Wilton tip 2D or 2A), or opt for a generic large decorating tip. If you don't have these tools, you can use a gallon-sized Ziploc bag with a small corner cut off as an alternative.
Cupcake Assembly And Frosting
- Using either a gallon-sized disposable Ziploc bag with a small section of the corner snipped off or a decorator’s bag without a tip, fill the bag about one-third full with the cream. This will help minimize mess and provide better control during the cupcake filling process.
- Twist the unused top portion of the bag to keep air out and improve control over the cream flow. Insert the tip of the bag into each cupcake, applying light, even pressure to fill them. Continue this process until all the cupcakes are filled, stopping as needed to refill the bag with cream.
- To frost the cupcakes, hold the ganache bag about ½ inch above the center of each cupcake where the cream is located. Apply even pressure as you squeeze to create the center of the star swirl. Keep the tip elevated and maintain the same pressure while tracing the outer edge of the star swirl, forming a "C" shape around it until the outer swirl lines connect. Repeat this process until all the cupcakes are frosted.
- Enjoy you cupcake.
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Boston Cream Cupcakes