Sometimes you just crave the texture of a beautiful light, fluffy cupcake paired with the delicacy of pastry cream topped with chocolate ganache. A bakery my friend Noelle used to work in, Cakeology (now closed), made the greatest Boston cream cupcakes in the city. I craved them so badly I just needed to make them for myself. Here's what happened.
Boston Cream Cupcakes
Yields 1 dozen, Cooking Time: 2ish hours
- 12 Tbsp softened butter
- 1 cup sugar
- 2 tsp vanilla extract
- 3 eggs
- 1.5 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup buttermilk
Ingredients: Pastry Cream
- 3 egg yolks
- 3 cups whole milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp salt (pinch!)
- 1 tsp of the gooood vanillla. Trust me, it makes all. of. the. difference.
Ingredients: Chocolate Ganache
- 3/4 cup heavy cream
- 6 Tbsp butter cut into pieces
- An overflowing cup of chocolate, cut into pieces. I prefer dark, but you can use whichever.
Preheat your oven to 350 degrees. In a standing mixer (if you're fancy) or a hand mixer, cream together the butter and sugar until light and fluffy, about three minutes. Add the vanilla extract and mix until combined. Add the eggs one at time, mixing until each is incorporated.
Sift the flour and then in two batches, add the flour to your wet ingredients using a slow speed on your mixer until combined. Add the baking powder, salt, and buttermilk until it yields a silky smooth batter.
Line a cupcake tin with cupcake wrappers and pour the batter into the cups about 3/4 of the way. Pop into your preheated oven for 30 minutes.
In the meantime, let's start on the pastry cream. In a large bowl, whisk together the eggs, half of the milk, half of the sugar, and cornstarch. In a heavy-bottomed sauce pan, begin to heat over medium-low heat the remaining milk and remaining sugar. Gently stir but leave it alone while you let it simmer. Do not let it boil!! Add the heated milk very, very slowly, in batches, to your egg mixture and whisk vigorously. We need to temper the mixture so the eggs do not curdle and cook. Once you've properly combined them, return the milk and egg mixture to the heat. Add the vanilla -- if you're using bean, put both the seeds and the pod in the pan. Constantly whisk until the cream is simmering and thickened. Once it has reached a creamy, cream texture, transfer to a bowl. Take a piece of plastic wrap to cover and place it on top of the cream itself, as it will prevent it from creating a skin. Let chill in the fridge for at least three hours.
Our cupcakes are probably done! Take them out of the oven and let cool completely. You won't be able to work with them if they're steaming.
For the ganache: in a double boiler, dump all of the ingredients and stir until melted and combined. Yes, it's that easy. You're done!
For the assembly: Take your cupcakes and remove them from the wrapper. If you have a pastry bag, you can poke a hole in the cupcakes and fill that way. But I do not have a pastry bag, so I sliced them in half horizontally, and filled the middle with my pastry cream. Before you replace the top of the cupcake, dunk it into the ganache you just made, and then put it back on top. This will save you some messy trouble later. Repeat this process for the remaining cupcakes.
And you are done! It's almost better than the pie. And the doughnut. And everything else.