Happy Father’s Day to my wonderful husband!
I got his a new Joe DiMaggio book and the little guy helped me wrap it…
Tomorrow I shall post the pictured of daddy opening the presents!!
Ingredients:
For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons flour
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract
For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk
For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling
Directions:
Make the cream filling FIRST:
1. Whisk together the egg yolks and sugar until completely combined
2. Add flour, whisk very well and set aside while heating the milk
3. Heat milk, heavy cream, butter and salt until simmering
4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
6. Whisk in the vanilla, set aside to cool to room temperature
Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute
4. Add one egg at the time, beating after each addition
5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute
8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Boston Cream Cupcakes
Ingredients
- For Cream Filling:
- 1 cup whole milk
- 2/3 cup heavy whipping cream
- 1/2 cup granulated sugar
- Pinch salt
- 4 large egg yolks
- 3 tablespoons all purpose flour
- 4 tablespoons cold unsalted butter
- 1 1/2 teaspoons vanilla extract
- For Cupcakes:
- 3/4 cup unsalted butter softened
- 3 eggs
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 cups whole milk
- For Ganache Frosting:
- 6 ounces semisweet chocolate
- 3/4 cup heavy whipping cream boiling
Instructions
- *Make the cream filling FIRST:
- Whisk together the egg yolks and sugar until completely combined
- Add flour, whisk very well and set aside while heating the milk
- Heat milk, heavy cream, butter and salt until simmering
- Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
- Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
- Whisk in the vanilla, set aside to cool to room temperature
- Cupcakes:
- Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
- Beat the butter is a large mixing bowl for 1 minute
- Add sugar and beat for another minute
- Add one egg at the time, beating after each addition
- Beat in vanilla
- Mix in flour, baking powder, and salt
- Add milk, beat well for about a minute
- Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
- Ganache Frosting:
- Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
- ~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
- ~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Nutrition
Enjoy!! Absolutely delicious!!
Jamie says
MMM! those looks simply amazing!!! i love cream filling!!!
Amanda-The Sweet Details says
oh these look wonderful! i’d love to feature them on one of my “baking goal” posts if that’s ok!
Melynda says
Wow, these are great!
Heather Lynne says
I love Boston Cream Pie and this cupcake take on it looks great! Musch easier to share!
Amy says
These cupcaks look so incredibly delicious! Thanks for sharing this wonderful recipe!
Sabrina says
these are heavenly! Im sure he will enjoy every last one of them! I would!!!!
Lisa says
He is one lucky little ducky! So beautiful! BTW…made the nachos. HUGE HIT. The firefighters made it into a large taco salad. It’s the new favorite!
Angie's Recipes says
Those cupcakes look scrumpy!
Korrie@RedHenHome says
These look absolutely delicious!
Annette says
Oh my goodness these look good. I really shouldn’t be looking at food at one in the morning!! I bet your husband will love these. And what a sweetly wrapped present!
Happy Friday!
Lisa says
I’m drooling. Yum.
x
Jessica @ O. Alouette says
These look absolutely delicious! I love Boston cream pie. I’m sure your hubby will love them!