Boston Cream Cupcakes

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These Boston Cream Muffins have everything you love about the classic dessert, but in cupcake form! Moist vanilla sponge with a gooey custard filling, topped with smooth chocolate ganache. They taste just like the classic dessert but are super simple to make, plus you won’t need any eggs or dairy!

Each muffin comes together in just one bowl, made with butter and light brown sugar for a soft, melt-in-your-mouth texture. Each one is filled with vanilla custard and then sealed with a layer of smooth chocolate ganache.

Boston Cream Cupcakes

Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Course Dessert

Ingredients
  

Vanilla Cupcakes:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar or lemon juice

Custard Filling:

  • cups plant-based milk almond, soy, or oat
  • ¼ cup granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp turmeric powder optional, for color
  • 2 tsp vanilla extract
  • Pinch of salt

Chocolate Ganache:

  • 1 cup dairy-free dark chocolate chips or chopped chocolate
  • ½ cup canned coconut milk

Instructions
 

Prepare the Cupcakes:

  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and apple cider vinegar or lemon juice.
  • Add the wet ingredients to the dry ingredients, stirring until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Custard Filling:

  • In a saucepan, whisk together the plant-based milk, sugar, cornstarch, and turmeric powder (if using).
  • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
  • Continue to cook for 1-2 minutes until the custard is thick and smooth.
  • Remove from heat and stir in the vanilla extract and a pinch of salt.
  • Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.

Prepare the Chocolate Ganache:

  • In a microwave-safe bowl, heat the coconut milk until just about to boil.
  • Pour the hot coconut milk over the chocolate chips in a separate bowl.
  • Let it sit for a minute, then stir until smooth and glossy.
  • Let the ganache cool slightly until it thickens to a spreadable consistency.

Assemble the Cupcakes:

  • Once the cupcakes and custard are completely cooled, use a small knife or apple corer to cut a hole in the center of each cupcake.
  • Fill each hole with the chilled custard.
  • Replace the top part of the cut-out cake to cover the custard filling.

Top with Ganache:

  • Spoon or spread the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.

Serve:

  • Let the ganache set for a few minutes before serving.
  • Enjoy these rich and creamy Boston Cream Cupcakes!

Notes

  • Applesauce: Replaces eggs to add moisture and act as a binder in the cupcake batter.
  • Turmeric Powder: Adds a yellow color to the custard without affecting the taste. Use sparingly.
  • Coconut Milk: Provides richness in the ganache. Full-fat canned coconut milk works best for a smooth, creamy texture.

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