Boston Cream Cupcakes With Chocolate Ganache Frosting Recipe

How to Make Boston Cream Cupcakes With Chocolate Ganache Frosting

1. **Make the Custard Filling:**
2. In a small bowl, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
3. Add 3 large egg yolks and whisk until well blended.
4. In a small, heavy saucepan, combine the remaining 1 3/4 cups milk and 1/2 cup granulated sugar. Bring to a boil over medium heat, stirring occasionally.
5. Remove from heat. Whisk 1/2 of the hot milk mixture into the yolk mixture to temper the eggs.
6. Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil (about 1 minute).
7. Remove from heat and whisk in 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth and incorporated.
8. Transfer the custard to a covered container and refrigerate for at least 4 hours, or until completely chilled and thickened.
9. **Make the Cupcakes:**
10. Preheat oven to 350°F (175°C). Line a 12-cup jumbo muffin tin with paper liners.
11. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
12. In a small bowl, combine 1/2 cup granulated sugar with the seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract). Mix well to distribute the seeds evenly. Set aside.
13. Using an electric mixer on medium-high speed, cream together 1 cup (2 sticks) unsalted butter and the vanilla sugar mixture for 5 minutes, until light and fluffy.
14. Add 4 large egg yolks, one at a time, beating well after each addition and scraping down the bowl as needed.
15. Reduce mixer speed to low. Add the dry ingredients in 3 additions, alternating with 1 cup milk in 2 additions, beginning and ending with the dry ingredients. Mix until just combined.
16. Reserve about 2 cups of batter.
17. Spoon the remaining batter evenly into the prepared muffin cups, filling each about halfway.
18. Top each cupcake with about 2 tablespoons of the chilled custard filling.
19. Cover the filling completely with the reserved batter.
20. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Bake in two batches if necessary.
21. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
22. **Make the Chocolate Ganache:**
23. In a small, heavy saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
24. Remove from heat and add 8 ounces (225g) of finely chopped semi-sweet chocolate. Let stand for 3 minutes to melt the chocolate.
25. Whisk gently until smooth and glossy, being careful not to incorporate too much air.
26. Let cool to room temperature.
27. Once the cupcakes are completely cool, spread an even layer of ganache over each cupcake.
28. Refrigerate for at least 40 minutes to allow the ganache to set.
29. Serve at room temperature and enjoy!