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Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring light and fluffy cupcakes filled with rich vanilla pastry cream and topped with a smooth chocolate glaze. These decadent treats are perfect for parties, gatherings, or just a special treat for yourself. With a combination of creamy filling, tender cake, and chocolate topping, these cupcakes are sure to impress!
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Cupcakes
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Pastry Cream Filling
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
Step 1: Make the Cupcakes
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth and well combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Step 2: Make the Pastry Cream
In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes. Remove from heat and whisk in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled, about 1-2 hours.
Step 3: Fill the Cupcakes
Once the cupcakes are completely cooled, use a small knife or cupcake corer to cut a hole in the center of each cupcake, about 1 inch deep. Spoon or pipe the pastry cream into the holes, filling each cupcake generously.
Step 4: Make the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth and glossy.
Step 5: Glaze the Cupcakes
Spoon the chocolate glaze over the top of each filled cupcake, allowing it to drip slightly down the sides. Let the glaze set for 10-15 minutes before serving.
Cook Notes
- Pastry Cream: Make sure to whisk the pastry cream constantly to avoid lumps and ensure a smooth texture. If needed, strain the cream through a fine-mesh sieve for a perfectly smooth filling.
- Cupcake Filling: If you don’t have a cupcake corer, a small paring knife or even a piping tip works well for making holes in the cupcakes.
- Chocolate Glaze: Allow the glaze to cool slightly before spooning over the cupcakes to prevent it from running off too quickly.
Variations
1. Chocolate Boston Cream Cupcakes
Replace the yellow cake mix with chocolate cake mix for a richer, chocolatey version of these cupcakes.
2. Berry-Filled Boston Cream Cupcakes
Add a teaspoon of berry jam to the cupcake before adding the pastry cream for a fruity surprise in every bite.
3. Caramel Glaze
Replace the chocolate glaze with a caramel glaze for a different but equally delicious topping.
Serving Suggestions
- Chilled: Serve the cupcakes chilled for a refreshing and firm texture.
- With Fresh Berries: Garnish each cupcake with a few fresh berries or a mint leaf for added color and flavor.
- Special Occasion: These cupcakes are perfect for celebrations—arrange them on a platter and dust lightly with powdered sugar for an elegant presentation.
Frequently Asked Questions
Can I Make Boston Cream Cupcakes Ahead of Time?
Yes! You can make these cupcakes 1-2 days in advance. Store them in an airtight container in the refrigerator. Add the chocolate glaze just before serving for the best texture.
How Do I Store Leftovers?
Store any leftover Boston Cream Cupcakes in the refrigerator for up to 3 days. They are best enjoyed chilled.
Can I Use Store-Bought Pudding Instead of Pastry Cream?
Absolutely! If you’re short on time, you can use vanilla pudding as a quick substitute for the homemade pastry cream.
Boston Cream Cupcakes are a fun and delicious way to enjoy the classic flavors of Boston cream pie in a portable, single-serving form. With their fluffy cake, creamy filling, and decadent chocolate topping, these cupcakes are sure to become a favorite. Give this recipe a try, and indulge in the delightful combination of flavors!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
