Boston Cream Cupcakes
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Sugar Spun Run · by Sam Merritt★ 5.0 (30)

Boston Cream Cupcakes

NUTRITION · PER SERVING270M COOK
CAL 18%·PRO 10%
CARBS 39G44% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER26G TOTAL SUGAR
FAT 20G51% OF CAL
9G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy vanilla cupcakes filled with genuine Boston cream custard and topped with silky chocolate ganache, made completely from scratch. An elegant dessert that requires multiple components but pays off with professional results.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 24
  • 1 cup milk¹
  • 1 cup heavy cream¹
  • ⅓ cup + 3 Tablespoons granulated sugar (divided )
  • ¼ teaspoon salt
  • 5 large egg yolks² (room temperature preferred)
  • 3 Tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter (softened and cut into 4 pieces)
  • ½ cup unsalted butter (softened)
  • ½ cup avocado oil or vegetable oil or canola oil (or vegetable oil or other neutral oil)
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 1 ¼ cups buttermilk (room temperature preferred)
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 2 Tablespoons light corn syrup³
  • ⅓ cup powdered sugar (icing sugar)
PREP
65M
SODIUM
131MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.