Description
Delightful Boston cream cupcakes with a fluffy vanilla base, filled with luscious pastry cream, and topped with glossy chocolate ganache.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pastry cream (store-bought or homemade)
- 1 cup dark chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before filling.
- Using a pastry bag, fill each cupcake with the pastry cream.
- Drizzle or dip each cupcake in dark chocolate ganache and allow it to set before serving.
Notes
For best results, use room temperature ingredients and ensure the freshness of your baking powder. Consider chilling pastry cream for richer flavor.
