Boston Cream Vanilla Cupcakes

Incredibly tasty, beautiful and appetizing! Vanilla cupcakes with Boston cream can be considered miniature copies of Boston cream cake, a famous American dessert. Each cupcake is filled with delicate cream and decorated with a lush top of chocolate ganache.
cook time: 1h
Isla Thatcher
Boston Cream Vanilla Cupcakes

Nutrition Facts (per serving)

327
Calories
19g
Fat
33g
Carbs
4g
Protein

Ingredients (12 portions)

For dough:

Butter 83 g
Sugar 155 g
Wheat flour 163 g
Sour cream 85 g
Milk 90 ml
Water 30 ml
Baking powder 8 g
Egg whites 3 pc
Vanilla sugar 10 g

For cream:

Butter 50 g
Sugar 79 g
Milk 270 ml
Vanilla sugar 10 g
Egg yolks 2 pc
Starch 2 tbsp

For the ganache:

Dark chocolate 300 g
Heavy cream 200 ml

Recipe instructions

Step 1

Step 1
How to make vanilla cupcakes with Boston cream? First make the cream and ganache. They need to stand. How to make Boston cream? Divide the eggs into whites and yolks. The whites will go into the dough, the yolks into the cream. Mix cold milk with yolks, sugar, vanilla sugar in a saucepan. Add starch. Place everything on low heat. Stirring constantly, bring to a boil.

Step 2

Step 2
When the mixture begins to bubble and thicken, remove it from the heat. Cool it for 5 minutes and then add the softened butter. Stir the cream until smooth. Cover with film so that it lies on the surface of the cream. This will prevent a crust from forming. Place the cream in the refrigerator to cool.

Step 3

Step 3
How to make chocolate ganache? Divide the cream into two parts, each 100 ml. Place one part in the refrigerator to cool. Heat the other 100 ml of cream in a saucepan to a temperature of 40 degrees. Add chocolate to cream and let it melt. Mix thoroughly. Then let the creamy chocolate mixture cool thoroughly.

Step 4

Step 4
Whip the remaining 100 ml of chilled cream into a dense foam. When choosing cream, pay attention to its quality — it should not contain vegetable fats or other additives. Otherwise, the cream may not whip. Read about how to whip cream correctly at the end of the recipe. Gradually add the cooled creamy chocolate mixture into the cream. Whisk the resulting ganache thoroughly, cover with cling film and refrigerate for at least 4 hours.

Step 5

Step 5
All thatʼs left is to bake the cupcakes. How to make vanilla cupcakes? Beat soft butter and sugar until fluffy and light, add vanilla sugar.

Step 6

Step 6
Add sour cream. Then add the whites one at a time, stirring the dough each time.

Step 7

Step 7
Then add half a portion of flour with baking powder and mix. Add milk and water. And at the end there is more flour. Mix the dough thoroughly until smooth.

Step 8

Step 8
Prepare paper cupcake liners. Pour the dough to 2/3 of the height. Place the ramekins on a baking sheet or muffin tin.

Step 9

Step 9
Bake cupcakes in an oven preheated to 180°C until golden brown. When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the mold (or baking sheet) can be removed from the oven. Cool the finished cupcakes.

Step 10

Step 10
Cut out the center of the cooled cupcakes.

Step 11

Step 11
Place the cream in a piping bag.

Step 12

Step 12
Pipe it into cupcakes.

Step 13

Step 13
Place the ganache in a piping bag fitted with a closed star tip. Use a pretty top to pipe the ganache onto the cupcakes. All is ready! Bon appetit!

Additional rubrics

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