Boston Cream Cupcakes Recipe
Creating a delightful treat that brings joy to any occasion is easy with this Boston Cream Cupcakes recipe. These cupcakes are a perfect blend of fluffy cake, rich custard, and smooth ganache, making them an ideal choice for special moments. Whether you’re hosting a gathering or simply craving something sweet, these cupcakes will surely impress.
Ingredients
To make these Boston Cream Cupcakes, you’ll need the following ingredients:
- 490g packet Deluxe Vanilla Cupcakes mix
- CUSTARD
- 1/3 cup custard powder
- 2 tbsp caster sugar
- 1½ cups milk
- 1 tsp vanilla bean paste
300ml tub thickened cream
GANACHE
- 170g block dark cooking chocolate, chopped
Step-by-Step Instructions
Step 1: Prepare the Muffin Pan
Start by lining 10 holes in a 12-hole muffin pan (with 4cm-deep paper muffin cases). This ensures that your cupcakes bake evenly and maintain their shape.
Step 2: Make the Cake Mix
Follow the instructions on the packet to prepare the cake mix. Save the icing sachet for another use. Divide the mixture evenly into the paper cases.
Step 3: Bake the Cupcakes
Place the muffin pan in a preheated oven at 160°C. Bake for 20–25 minutes, or until the cakes are lightly golden and spring back when gently touched in the center. Allow the cupcakes to stand in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Custard
In a medium saucepan, whisk together the custard powder, sugar, and 1/3 cup of the milk until smooth. Add the remaining milk and vanilla, then cook over medium heat, stirring constantly for 3–5 minutes, or until the custard boils and thickens. Transfer the custard to a large heatproof bowl and spread it over the base. Refrigerate for 10 minutes, or until slightly cooled. Meanwhile, beat 150ml of the cream with a hand-held electric mixer until soft peaks form. Reserve the remaining cream for the ganache.
Step 5: Combine Custard and Whipped Cream
Using a wire whisk, whisk the custard briskly until smooth. Add the whipped cream and continue whisking until fully combined. Cover the surface of the custard with plastic wrap and refrigerate for 2 hours, or until the custard is cold.
Step 6: Make the Ganache
In a heatproof bowl, microwave the chopped chocolate and the remaining 150ml of cream on High for about 1 minute. Stir until the chocolate is melted and smooth. Refrigerate for about 30 minutes, stirring occasionally, until the ganache is cool and slightly thickened.
Step 7: Trim the Cupcakes
Cut across the top of each cake where the paper cases finish to remove the cake tops (about 6–7mm thick). Keep the cake tops aside for later use.
Step 8: Fill the Cupcakes
Whisk the chilled custard until smooth. Spoon it into a large piping bag fitted with a 15mm plain nozzle. Pipe a thick layer of custard onto each cake. Replace the cake tops carefully.
Step 9: Finish with Ganache
Spoon the ganache over the cupcakes and serve. The combination of the custard and ganache creates a rich and creamy texture that complements the delicate cake perfectly.
This recipe is a fantastic way to elevate any celebration or simply enjoy a homemade treat. With its simple yet elegant preparation, these Boston Cream Cupcakes are sure to become a favorite in your kitchen. Whether you’re baking for a special event or just for fun, this recipe is a must-try. Enjoy every bite!
