Boston Cream Cupcakes with Chocolate Ganache Frosting Recipe

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Boston Cream Cupcakes with Chocolate Ganache Frosting
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Ingredients
18
Count
Nutrition
580
Calories
Total time
360
Minutes
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Ingredients:

Directions:

  1. MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
  2. Add the egg yolks and whisk until blended.
  3. Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
  4. Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
  5. Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
  6. Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
  7. (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
  8. Line 12 jumbo muffin cups with paper liners.
  9. Whisk together the flour, baking powder, and salt; set aside.
  10. Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
  11. Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
  12. Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
  13. Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
  14. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
  15. Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
  16. Center about 2 Tbsp.
  17. Custard filling over the batter in each cup; completely cover with reserved batter.
  18. Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
  19. Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
  20. MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
  21. Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
  22. Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
  23. Set aside to cool to room temperature.
  24. Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
  25. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 579.99 Kcal (2428 kJ)
Calories from fat 259.65 Kcal
% Daily Value*
Total Fat 28.85g 44%
Cholesterol 177.43mg 59%
Sodium 893.84mg 37%
Potassium 356.05mg 8%
Total Carbs 73.72g 25%
Sugars 38.69g 155%
Dietary Fiber 4.62g 18%
Protein 10.99g 22%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 3.4mg 19%
Calcium 218.9mg 22%
Amount Per 100 g
Calories 300.41 Kcal (1258 kJ)
Calories from fat 134.49 Kcal
% Daily Value*
Total Fat 14.94g 44%
Cholesterol 91.9mg 59%
Sodium 462.97mg 37%
Potassium 184.42mg 8%
Total Carbs 38.19g 25%
Sugars 20.04g 155%
Dietary Fiber 2.39g 18%
Protein 5.69g 22%
Vitamin A 0.1mg 4%
Iron 1.7mg 19%
Calcium 113.4mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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