Are you ready to indulge in Boston Cream Cupcakes? These delightful treats are a twist on the classic Boston Cream Pie, featuring fluffy vanilla cake filled with creamy Boston cream and topped with a silky chocolate ganache. The combination of flavors and textures in Boston Cream Cupcakes is perfectly proportioned in every bite, making them a crowd-pleaser for any occasion, delighting your taste buds.
While making the pastry cream filling from scratch may require a bit more effort, it is completely worth it for the rich and creamy taste.So why not indulge in a little sweetness and try making Boston Cream Cupcakes for your next baking adventure?
Key Boston Cream Cupcakes Ingredients & Why
Flour
Flour provides structure to the cupcake batter.
Sugar sweetens and tenderizes the crumb.
Baking Powder
Baking Powder leavens, making cupcakes light and fluffy.
Butter
Butter adds flavor and moisture.
Eggs
Eggs bind and provide structure.
Milk adds moisture for a tender crumb.
Vanilla
Vanilla imparts flavor.
Heavy Cream
Heavy Cream enriches the Boston cream filling.
Egg Yolks
Egg Yolks thicken and add richness to the filling.
Sugar
Sugar sweetens the Boston cream filling.
Cornstarch
Cornstarch thickens the filling.
Chocolate
Chocolate enriches the ganache topping.
How Do You Make The Best Boston Cream Cupcakes?
- Preheat to 350°F and prepare cupcake liners in the baking tin.
- Blend cake mix, water, oil, and egg whites with a stand mixer or handheld mixer for full incorporation.
- Fill liners halfway with batter. Bake 15-18 minutes until cupcakes are golden and a toothpick comes out clean. Let them cool thoroughly.
- Leave the cupcakes in their liners. Carefully use a sharp knife or a large decorator icing tip to core out the center, roughly the size of a quarter. Ensure you don’t cut too deep and damage the liner. Leave the cupcake tops uncovered for the cream.
- Mix heavy cream and instant pudding with a handheld mixer in a medium-sized bowl. Beat until thick. Refrigerate to fill cupcakes.
- Microwave the heavy cream in a heat-safe small bowl for 2 to 2½ minutes, ensuring it’s hot before pouring it over the chocolate chips.
- When the ganache cools, whip it for 1 minute for a fluffy texture. Add ½ tablespoon of lukewarm heavy cream if it’s too stiff.
- Make ganache frosting for the cupcake using a decorator’s bag and a large frosting tip (Wilton tip 2D or 2A, or a generic decorator’s tip). If you don’t have these, use a gallon-sized Ziploc bag with a small corner cut.
Pro Tips For Making Boston Cream Cupcakes Recipe
- Opt for pastry cream over instant pudding for an authentic taste.
- Begin by preparing the pastry cream filling, allowing it to cool for a few hours.
- Hollow out each cupcake’s center with an apple corer to make room for the filling.
- Instead of frosting, dip cupcake tops in chocolate ganache for a classic Boston Cream Pie flavor.
- If you lack a corer, use a serrated knife to remove cupcake centers.
- Streamline the process by filling cupcakes using a pastry bag and tip.
- Add a decorative touch by piping chocolate ganache on top with a star tip.
- Pair the cupcakes with a warm coffee or coffee ice cubes spiked with Bailey’s for a delightful serving.
How to Store Boston Cream Cupcakes
- Keep Boston cream cupcakes at room temperature for a few hours due to the cream filling.
- For longer storage, use an airtight container in the refrigerator. They’ll stay fresh for 4-5 days, or up to 2-3 days before serving.
- Freezing is not recommended, as the pastry cream may degrade. Some advise against freezing these cupcakes.
Can You Freeze Boston Cream Cupcakes?
Freezing Boston cream cupcakes is possible. You can freeze the cupcakes and ganache, but not the pastry cream. For the cupcakes, ensure they’re fully cooled, then transfer to a freezer bag.
They’ll stay fresh for up to 3 months and can be thawed on the counter before use. To freeze the ganache, let it cool completely, tightly cover, and freeze for 3 months. Thaw it in the refrigerator and allow it to reach room temperature before use.
Frequently Asked Questions About Boston Cream Cupcakes
How long do Boston Cream Cupcakes last?
To preserve the freshness of Boston Cream Cupcakes, refrigerate them in an airtight container for up to 3 days.
Can Boston Cream Cupcakes be frozen?
Extend the shelf life of your Boston Cream Cupcakes by freezing them in a suitable container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, followed by a 30-minute room temperature finish.
What is the best way to store leftover Boston Cream Cupcakes?
To preserve leftover Boston Cream Cupcakes, store them in an airtight container in the fridge.
Boston Cream Cupcakes Recipe
Ingredients
Cupcakes
- 15.25 ounces white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites
Cream Filling
- 1¾ cups heavy cream
- 3.4 ounces instant vanilla pudding mix
Ganache
- ¾ cup heavy cream
- 12 ounces semi-sweet chocolate chips
- 3 tablespoons light corn syrup
Instructions
- Begin by preheating the oven to 350°F, then place paper cupcake liners into the baking tin.
- Mix cake mix, water, oil, and egg whites with a stand mixer or handheld mixer on medium speed until fully blended.
- Gently spoon cupcake batter into liners, filling them halfway. Bake for 15-18 minutes until cupcakes are golden and a toothpick comes out clean. Allow for complete cooling.
- Keep cupcakes in their liners, core out the center (about the size of a quarter) with a knife or decorator icing tip, being cautious not to cut too deep or harm the liner. Keep the cupcake tops open for the cream.
- In a medium-sized mixing bowl, use a handheld mixer to blend heavy cream and instant pudding mix. Beat until the pudding thickens. Cover with cling wrap and refrigerate to fill the cupcakes.
- In a heat-safe small bowl, microwave the heavy cream for 2 to 2½ minutes. It's crucial that the cream is hot when you pour it over the chocolate chips.
- Once the ganache has cooled, use a stand mixer or handheld mixer to whip it for 1 minute until fluffy. If the ganache is too stiff, you can incorporate ½ tablespoon of lukewarm heavy cream.
- For the cupcake's ganache frosting, use a decorator's frosting bag with a larger frosting tip (like Wilton tip 2D or 2A, or a generic large decorator's tip). If you lack these tools, opt for a gallon-sized Ziploc bag with a small corner cut for an alternative.
