Boston Cream Cupcakes

Boston Cream Cupcakes Recipe - American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12 cupcakes

Introduction

Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie, transforming the beloved dessert into bite-sized treats that are perfect for any occasion. These cupcakes combine moist vanilla cake, creamy custard filling, and a rich chocolate ganache topping to create a harmonious blend of textures and flavors. This recipe simplifies the process, making it accessible for bakers of all skill levels to bring a piece of Boston's culinary heritage into their homes.

History

The Boston Cream Pie, the inspiration behind these cupcakes, has a storied history dating back to the 19th century. It was first created by a chef at the Parker House Hotel in Boston, Massachusetts. Despite its name, it's technically a cake, not a pie. The dessert became so popular that it was declared the official dessert of Massachusetts in 1996. The cupcake version is a more recent innovation, offering a convenient and individually portioned take on the classic.

Ingredients

1 box cake mix, including ingredients required to prepare cake mix (see directions on package)
1 x 4 oz (113 g) box vanilla-flavored instant pudding mix
1.25 cup cold, whole milk
1 tbsp vanilla extract
1 cup heavy cream
1 x 12 oz (340 g) package semi-sweet chocolate chips
0.25 cup sifted powdered sugar

How to prepare

Bake the cupcakes following the instructions on the cake-mix box.
In a large bowl, combine the milk, pudding mix, and vanilla extract.
Using a hand blender, blend the mixture for two minutes. Refrigerate it for 15 minutes.
Fill a pastry bag with the pudding mixture. Insert the pastry bag tip into each cupcake and squeeze about a tablespoon of filling into each one.
To make the ganache topping, heat the cream in a saucepan until bubbles form around the edges. This should take less than five minutes.
Once bubbles form, quickly remove the saucepan from the heat and add the chocolate chips.
Whisk the mixture of chocolate and cream until it becomes smooth.
Glaze the cupcakes by spooning or drizzling the ganache over them.
Alternatively, you can also dunk the cupcake tops directly into the ganache. Serve them cold, plain, or with other desserts.

Variations

Consider these variations to suit different tastes or dietary needs:
Use a gluten-free cake mix for a gluten-free version.
Substitute the heavy cream with coconut cream and use dairy-free chocolate chips for a vegan ganache.
Experiment with different pudding flavors for the filling, such as chocolate or banana.

Notes

cupcake liners
2 cupcake pans
large bowl
hand mixer
pastry bag with medium-sized tip
small heavy saucepan
If you are running low on cream, a mixture of cream and half-and-half will also work.
If you do not have a pastry bag, you can use a mustard bottle to fill the cupcakes instead. Just empty the mustard bottle, clean it out and use it in place of the pastry bag.
Make sure you buy instant pudding mix, or else you may end up with a drippy mess for a filling.
How to Make the Boston Cream Cupcakes

Cooking Tips & Tricks

To ensure your Boston Cream Cupcakes turn out perfectly, consider these tips:

- For the cake, follow the box instructions precisely for moist results.

- When making the custard filling, ensure the milk is cold to help thicken the pudding.

- Allow the ganache to cool slightly before topping the cupcakes to prevent it from running off.

- Use a cupcake corer or a knife to create a small hole for the filling, ensuring not to cut through the bottom.

Serving Suggestions

Serve these cupcakes chilled to keep the custard firm. They pair wonderfully with a cup of coffee or a glass of milk for a delightful dessert or special treat.

Cooking Techniques

For the smoothest ganache, chop the chocolate chips before melting them with the cream. This ensures even melting and a glossy finish.

Ingredient Substitutions

Almond milk can replace whole milk in the pudding for a lighter option.

- For a less sweet ganache, use dark chocolate instead of semi-sweet chocolate chips.

Make Ahead Tips

The cupcakes and custard filling can be prepared a day in advance. Fill and top with ganache a few hours before serving to keep everything fresh.

Presentation Ideas

For an elegant touch, garnish each cupcake with a sprinkle of powdered sugar or a dollop of whipped cream and a cherry on top.

Pairing Recommendations

A sweet dessert wine or a robust espresso makes an excellent pairing with the rich flavors of the Boston Cream Cupcakes.

Storage and Reheating Instructions

Store unfilled cupcakes in an airtight container at room temperature for up to two days. Once filled and topped, refrigerate for up to three days. These cupcakes are best enjoyed cold and do not require reheating.

Nutrition Information

Calories per serving

A single Boston Cream Cupcake contains approximately 350 calories. The exact number may vary based on the specific brands of ingredients used.

Carbohydrates

Each Boston Cream Cupcake contains approximately 45 grams of carbohydrates. The majority comes from the cake mix and the sugar in the pudding and ganache.

Fats

These cupcakes are relatively high in fat, with about 18 grams per serving, primarily from the heavy cream and chocolate chips used in the ganache, as well as the fats present in the cake mix.

Proteins

Each cupcake offers around 4 grams of protein, coming from the milk and the small amount present in the cake mix and chocolate chips.

Vitamins and minerals

Boston Cream Cupcakes provide small amounts of calcium and iron from the milk, chocolate, and cake mix. However, they are not a significant source of vitamins or minerals.

Alergens

Common allergens in this recipe include gluten (from the cake mix), dairy (from the milk and heavy cream), and soy (from the chocolate chips). Those with allergies should take caution.

Summary

While delicious, Boston Cream Cupcakes are indulgent treats best enjoyed in moderation due to their high calorie, fat, and sugar content. They offer minimal nutritional benefits in terms of vitamins and minerals.

Summary

Boston Cream Cupcakes are a delightful and accessible way to enjoy the flavors of the classic Boston Cream Pie. With a moist cake base, creamy filling, and rich ganache topping, they're sure to satisfy any sweet tooth. By following the tips and variations provided, you can customize the cupcakes to suit any preference or dietary need, making them a versatile dessert option for various occasions.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Boston Cream Cupcakes. It was a warm summer day, and I was visiting my dear friend, Mrs. Thompson, who was known for her delicious baked goods. As soon as I stepped into her kitchen, I was greeted by the heavenly aroma of vanilla and chocolate.

Mrs. Thompson was busy at her kitchen counter, carefully measuring out ingredients and mixing them together with a look of concentration on her face. I couldn't help but be intrigued by what she was making, so I asked her what was in store for dessert.

With a twinkle in her eye, Mrs. Thompson replied, "Boston Cream Cupcakes. A family recipe passed down for generations. Would you like to learn how to make them?"

I eagerly nodded my head, and she began to explain the process to me. The cupcakes were a labor of love, requiring a delicate balance of ingredients and precise measurements. The vanilla cupcakes were light and fluffy, while the rich chocolate ganache and creamy custard filling added a decadent touch.

As Mrs. Thompson taught me the steps, I was amazed by her skill and knowledge in the kitchen. She shared stories of how she had learned to make the cupcakes from her own grandmother, who had brought the recipe with her from Boston many years ago.

I carefully watched as she demonstrated how to fill the cupcakes with the creamy custard, using a pastry bag to inject just the right amount into each one. The smell of vanilla and chocolate filled the air, and I couldn't wait to taste the finished product.

After the cupcakes had cooled and the ganache had set, Mrs. Thompson handed me one with a smile. I took a bite and was immediately transported to dessert heaven. The combination of flavors and textures was perfect, and I knew that I had to learn how to make these cupcakes for myself.

Over the years, I practiced and perfected the recipe for Boston Cream Cupcakes, adding my own little touches and tweaks along the way. I shared the cupcakes with my family and friends, who were always amazed by how delicious they were.

As time went on, I became known for my Boston Cream Cupcakes, and people would often request them for special occasions and gatherings. I was always happy to oblige, knowing that I was carrying on a tradition that had been passed down through generations.

Now, as I look back on that warm summer day in Mrs. Thompson's kitchen, I am grateful for the knowledge and skill that she passed on to me. The recipe for Boston Cream Cupcakes holds a special place in my heart, reminding me of the joy and love that can be shared through food.

And so, I continue to make the cupcakes, sharing them with loved ones and teaching others how to create them as well. The recipe may have originated in Boston, but it has found a home in my kitchen, where it will be cherished and enjoyed for years to come.