Boston Cream Cakes, a perfect fusion of light, fluffy cupcakes filled with rich pastry cream and topped with a smooth chocolate ganache. These treats are not only a joy to eat but also an impressive dessert to serve to guests. Simple to make, yet elegant, they bring together classic flavors in every bite. Follow the steps below to create your own batch of these delicious cakes.
Ingredients
For the cakes:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsalted butter, room temperature
- 3 large egg whites
- 2 tsp pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
For the filling:
- 1 cup heavy cream
- 2 large egg yolks
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 6 oz semisweet chocolate, chopped
Instructions
- Cupcakes: Preheat oven to 350°F (175°C). Mix flour, sugar, baking soda, and baking powder. Add butter, egg whites, vanilla, sour cream, and milk; beat until smooth. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool on a rack.
- Pastry Cream Filling: Heat cream until simmering. Whisk yolks, sugar, and cornstarch. Gradually add hot cream, then return to heat, stirring until thick. Add vanilla, cover, and chill.
- Chocolate Ganache: Heat cream, pour over chocolate, let sit, then stir until smooth.
- Assembly: Core cooled cupcakes, add a teaspoon of ganache, and freeze briefly. Fill with chilled pastry cream, dip tops in remaining ganache, and let set.
Enjoy !
