Boston Cream Cupcakes are a dream combination – tender yellow cupcakes with a creamy pastry filling and topped with a chocolate glaze.
- 1/2 batch Pastry Cream
- 5 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
Chocolate Glaze and Ganache:
- 8 oz semisweet chocolate (chocolate chips or chunks)
- 1 cup heavy cream
- Make the Pastry Cream and cool completely in the refrigerator.
- I have a detailed post on how to make the pastry cream, so you can follow all my recipe instructions and tips there. You only need half the batch of pastry cream for this recipe, but I always make the full batch because we can enjoy the rest of the pastry cream separately. It’s SO good. It’s a great treat for the whole family.
- Preheat the oven to 350 degrees Fahrenheit. Line 2 cupcake pans with 18 cupcake liners.
- For the cupcakes, mix the eggs with a handheld mixer or in a standing mixer with a whisk attachment, gradually adding the sugar, until pale yellow and fluffy, about 5 minutes.
- Add the sour cream and vanilla and mix to combine.
- Sift the flour and baking powder into the bowl with the batter and fold it in gently to combine.
- Portion out the batter evenly among 18 cupcake liners. Bake in the preheated oven for about 15 minutes, until a toothpick inserted into the center of the cupcake, comes out clean. Cool.
- Insert the tip of a small knife at a 45-degree angle about 1/8 inch from the edge of the cupcake and cut all the way around, removing a cone of each cupcake. Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake. Feed the delicious cake remnants to your willing family members:).
- Fill the cavity with pastry cream and top with the cake disc to cover the pastry cream.
- Meanwhile, heat the heavy cream in a small saucepan or heat in the microwave until it starts to simmer.
- Place the chocolate (you can use chocolate chips, chocolate chunks or cut up a bar of chocolate into small pieces) into a medium bowl. Pour in the hot, simmering heavy cream over the chocolate, and let it stand for about 7-10 minutes. Use a whisk to mix it all together until smooth.
- Spoon the chocolate glaze over each cupcake, tilting the cupcake to let the glaze spread or spread the chocolate with a spoon over the whole surface of the cupcake. You can also dip the top of each cupcake in the bowl with the glaze. You can spread the chocolate glaze very neatly only over the surface of the cupcake, or let some of the glaze run over the sides of the cupcakes. I think it looks cute either way.
- Place the remaining chocolate glaze into the refrigerator until it is completely chilled. Use a handheld electric mixer or a standing mixer to whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
- Place the chocolate ganache frosting into a piping bag fitted with a pastry tip (I used a star tip) and pipe out the frosting on top of each cupcake.
- Keep the cupcakes in the refrigerator, but for the best texture, bring them to room temperature before serving.
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