Boston Cream Cupcakes
Easy Boston cream cupcakes recipe from scratch, homemade with simple ingredients. Composed of soft and fluffy vanilla cupcakes, smooth pastry cream filling, rich ganache topping.
- 1 cup Semisweet chocolate chips
- 1 cup Heavy cream
Bake vanilla cupcakes and allow them to cool down completely.
While the cupcakes are baking, make homemade vanilla pudding or pastry cream filling.
Also make chocolate ganache. Heat chocolate chips and heavy cream in a saucepan. Mix until chocolate chips are fully melted. Let the mixture cool down and thicken a bit.
Once the cupcakes cool down, remove the liners and slice the cupcake in half with a sharp knife.
Pour about 1 tablespoon of the filling (it should be cool and thick) on the bottom portion and then stick the other half of the cupcake on top.
Pour 1-2 tablespoons of ganache on top of the cupcake and let it drip a little along the sides. Enjoy!
Read all my tips above.
Store leftovers in a sealed container in the fridge for up to 2 days.
Serving: 18g | Calories: 404kcal | Carbohydrates: 42g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 27mg | Potassium: 193mg | Fiber: 1g | Sugar: 27g | Vitamin A: 765IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1.5mg