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SideChef
Recipes
Boston Cream Cupcakes
Recipe

13 INGREDIENTS • 8 STEPS • 35MINS

Boston Cream Cupcakes

5.0
2 ratings
A Boston Creme donut in a cupcake!
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
A Boston Creme donut in a cupcake!
35MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
12
US / Metric
Butter
1/2 cup
Baking Powder
1 1/2 cups
Baking Powder
Salt
1/4 tsp
Milk
1/2 cup
Whole Milk
1 cup
Whole Milk
Egg
2
Eggs, separated
Semi-Sweet Chocolate Chips
2/3 cup
Semi-Sweet Chocolate Chips
Heavy Cream
4 fl oz
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
305
Fat
15.2 g
Protein
3.5 g
Carbs
40.0 g
Add to plan
logo
Boston Cream Cupcakes
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Cream together the Granulated Sugar (3/4 cup) and Butter (1/2 cup). Add the Eggs (2) and Vanilla Extract (1/2 Tbsp). Combine thoroughly.
step 1 Cream together the Granulated Sugar (3/4 cup) and Butter (1/2 cup). Add the Eggs (2) and Vanilla Extract (1/2 Tbsp). Combine thoroughly.
step 2
Mix the All-Purpose Flour (1 1/2 cups), Baking Powder (1 1/2 cups), Corn Starch (1 Tbsp), and Salt (1/4 tsp). Add them to the wet mixture. Whisk until incorporated.
step 2 Mix the All-Purpose Flour (1 1/2 cups), Baking Powder (1 1/2 cups), Corn Starch (1 Tbsp), and Salt (1/4 tsp). Add them to the wet mixture. Whisk until incorporated.
step 3
Stir in the Milk (1/2 cup) and pour the batter 3/4 high into the cups of a greased muffin tin. Bake the cupcakes at 350 degrees F (180 degrees C) for 18-20 minutes or until a toothpick inserted in the center comes out clean.
step 3 Stir in the Milk (1/2 cup) and pour the batter 3/4 high into the cups of a greased muffin tin. Bake the cupcakes at 350 degrees F (180 degrees C) for 18-20 minutes or until a toothpick inserted in the center comes out clean.
step 4
Separate Eggs (2) Yolks and set aside.
step 5
To make the custard, add the Granulated Sugar (1/4 cup) to the saucepan. Follow it with Whole Milk (1 cup), Egg Yolks, Corn Starch (1 Tbsp) and Vanilla Extract (1 tsp). Whisk together the ingredients until well combined. Over medium heat, stir the custard constantly for 3-8 minutes or until thick. Strain the thickened custard into a bowl to prevent any lumps. Chill covered with plastic wrap in the fridge.
step 5 To make the custard, add the Granulated Sugar (1/4 cup) to the saucepan. Follow it with Whole Milk (1 cup), Egg Yolks, Corn Starch (1 Tbsp) and Vanilla Extract (1 tsp). Whisk together the ingredients until well combined. Over medium heat, stir the custard constantly for 3-8 minutes or until thick. Strain the thickened custard into a bowl to prevent any lumps. Chill covered with plastic wrap in the fridge.
step 6
Heat the Heavy Cream (4 fl oz) and add the Semi-Sweet Chocolate Chips (2/3 cup). Let sit for several minutes, then stir to combine.
step 6 Heat the Heavy Cream (4 fl oz) and add the Semi-Sweet Chocolate Chips (2/3 cup). Let sit for several minutes, then stir to combine.
step 7
Take a cupcake and cut in half. Spread some of the custard in a layer and replace the top of the cupcake. Add a dollop of the chocolate ganache to the top. Repeat with the other cupcakes.
step 7 Take a cupcake and cut in half. Spread some of the custard in a layer and replace the top of the cupcake. Add a dollop of the chocolate ganache to the top. Repeat with the other cupcakes.
step 8
Serve and enjoy!
step 8 Serve and enjoy!
Tags
American
Shellfish-Free
Vegetarian
Dessert
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