EASY

BOSTON CREAM CUPCAKES

Boston Cream Cupcakes are filled with luscious pastry cream and topped with rich chocolate ganache: a fun and fabulous homemade dessert for birthdays or any celebration.

 INGREDIENTS

Cupcakes – 3 ounces semi-sweet chocolate finely chopped – ⅓ cup Dutch-processed cocoa – ¾ cup boiling water – ¾ cup bread flour – ¾ cup granulated sugar* – ½ teaspoon table salt – ½ teaspoon baking soda – 6 tablespoons vegetable oil* – 2 large eggs – 2 teaspoons white vinegar – 1 teaspoon vanilla extract

 INGREDIENTS

Pastry Cream – ½ cup granulated sugar – 2 tablespoons flour – ⅛ teaspoon salt – 1 ⅓ cups milk – 2 egg yolks beaten – 1 tablespoons butter – 1 teaspoons vanilla bean paste or vanilla extract – ¼ cup whipping cream

 INGREDIENTS

Chocolate Ganache – 6 oz. semi-sweet chocolate finely chopped – ¾ cup cream

Adjust oven rack to middle position and heat oven to 350°F.

Line standard-size muffin pan with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour boiling water over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes.

Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour..

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