Description

These Boston Cream Cupcakes feature a light and fluffy cake filled with smooth pastry cream and topped with decadent chocolate glaze. Perfect for gatherings, they bring a classic dessert experience with simple preparation and a delightful flavor that everyone will love.

Ingredients

Scale

1 ⅓ cup milk, hot
4 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
4 tablespoons unsalted butter
1 teaspoon Tahitian vanilla or other pure vanilla
⅔ cup buttermilk
2 teaspoons vanilla
2 ¼ cups cake flour (225 grams)
1 ¼ cup granulated sugar (225 grams)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened (170 grams)
½ cup heavy cream
¼ cup honey
2 tablespoons unsalted butter
¼ teaspoon cayenne pepper, optional
10 ounces semisweet chocolate (280 grams)

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Instructions

Prepare this dessert at least a day ahead of time, as it can also be frozen and thawed in the fridge overnight.
In a non-reactive bowl, whisk together the egg yolks and granulated sugar until smooth, then add the flour.
Gradually whisk in the hot milk until fully combined.
Pour the mixture through a strainer into a medium-sized saucepan. Heat over medium flame, stirring constantly until it reaches a boil. Let it boil for 1 minute while stirring to prevent lumps.
Remove the saucepan from the heat and stir in the butter and vanilla until fully incorporated. Transfer the mixture to a storage container, cover with plastic wrap, and let it cool to near room temperature before refrigerating.

Notes

Ensure all ingredients are at room temperature for best results.
This recipe allows for preparation in advance, making it ideal for parties or gatherings.
Feel free to adjust the sweetness of the chocolate glaze by using bittersweet or semi-sweet chocolate.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg