Ingredients
Ingredients
For the Vanilla Cupcakes
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- 1 1/4 cups all-purpose flour
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- 1 1/4 teaspoons baking powder
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- 1/4 teaspoon salt
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- 1/2 cup unsalted butter, softened
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- 3/4 cup granulated sugar
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- 2 large eggs, room temperature
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- 2 teaspoons vanilla extract
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- 1/2 cup whole milk, room temperature
Pastry Cream Filling
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- 2 cups whole milk
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- 1/2 cup granulated sugar
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- 4 large egg yolks
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- 1/4 cup cornstarch
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- 1 tablespoon unsalted butter
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- 2 teaspoons vanilla extract
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- Pinch of salt
Chocolate Ganache
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- 3/4 cup heavy cream
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- 4 ounces semi-sweet chocolate, finely chopped
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- 1 tablespoon butter
Instructions
In a medium saucepan, heat the milk over medium heat until it is steaming but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and pinch of salt until smooth and pale.
Slowly pour a little of the hot milk into the egg mixture while whisking constantly. Then gradually add the rest. Pour everything back into the saucepan and cook over medium heat, whisking the whole time, until the mixture thickens into a smooth custard.
Remove from the heat and stir in the butter and vanilla extract.
Pour the pastry cream through a fine mesh strainer into a bowl, then press plastic wrap directly onto the surface. Chill for at least 1 hour.
💡 Micro-tip: Do not rush this step with high heat. Pastry cream thickens beautifully when it is cooked gently. Too much heat too fast is how scrambled-eggy sadness enters the chat.
Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
👉 Tip: This step helps create a lighter cupcake crumb, so give the butter and sugar enough time to really fluff up.
Add the dry ingredients in two additions, alternating with the milk. Mix just until combined.
Do not overmix.
💡 Micro-tip: Stop mixing as soon as the flour disappears. Overmixed cupcake batter can turn a soft bakery-style cupcake into a mildly disappointing sponge puck.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick inserted into the edge comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
👉 Tip: Make sure the cupcakes are fully cool before filling. Warm cupcakes will melt the pastry cream and make everything messier than necessary.
Once cooled, use a small knife or cupcake corer to cut a hole in the center of each cupcake. Do not go all the way to the bottom.
Transfer the chilled pastry cream to a piping bag and fill each cupcake generously.
You can discard the cake centers or, more realistically, stand at the counter and eat them as your baker’s reward.
💡 Micro-tip: Do not overfill to the point that the cream sits high above the top. You want enough filling for that luscious bite, but still enough space for the ganache to sit neatly.
Place the chopped chocolate and butter in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate and let it sit for 1 to 2 minutes. Stir until smooth and glossy.
Let the ganache cool for a few minutes so it thickens slightly.
Spoon the ganache over each filled cupcake, letting it spread gently over the top.
Let the ganache set for about 15 to 20 minutes before serving, or refrigerate briefly if your kitchen is warm.
👉 Tip: For that classic Boston cream look, keep the ganache smooth and simple. No swirls, no extra drama, no existential garnish crisis.