1/2 Photos of Boston Cream Cupcakes with Chocolate Ganache Frosting
6 hrs 22 mins
Oh, my God, these are so fabulous, rich--and HUGE!! My father-in-law baked these for my mother-in-law's birthday and, needless to say, we ALL will be subtracting about 5 birthday bashes from our lives! (But one bite is worth it:) **Prep time includes all refrigeration times.**
My Private Note
Units: US | Metric
- 1 cup whole milk, divided
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 1 vanilla bean
- 10 tablespoons butter, softened
- 6 large egg yolks, at room temperature
- 3/4 cup whole milk, plus
- 2 tablespoons whole milk
- 2/3 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 1MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
- 2Add the egg yolks and whisk until blended.
- 3Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
- 4Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
- 5Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
- 6Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
- 7(It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
- 8Line 12 jumbo muffin cups with paper liners.
- 9Whisk together the flour, baking powder, and salt; set aside.
- 10Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
- 11Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
- 12Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
- 13Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
- 14Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
- 15Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
- 16Center about 2 Tbsp.
- 17custard filling over the batter in each cup; completely cover with reserved batter.
- 18Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
- 19Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
- 20MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
- 21Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
- 22Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
- 23Set aside to cool to room temperature.
- 24Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
- 25Serve at room temperature.
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Nutritional Facts for Boston Cream Cupcakes with Chocolate Ganache Frosting
Serving Size: 1 (151 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 501.0
- Calories from Fat 271
- Total Fat 30.2 g
- Saturated Fat 17.8 g
- Cholesterol 207.2 mg
- Sodium 303.3 mg
- Total Carbohydrate 55.9 g
- Dietary Fiber 3.8 g
- Sugars 28.7 g
- Protein 8.7 g
The following items or measurements are not included: