Imagine biting into a supremely tender cupcake, its crumb hugging a dreamy vanilla cream center, all crowned with a glossy chocolate ganache that melts the moment it hits your tongue—that’s the magic of Daddy’s Boston Cream Cupcakes. This treat blends classic comfort with irresistible elegance, making them the kind of dessert you’ll want to whip up for celebrations, family gatherings, or just because you deserve a little sunshine any day of the week. Each step is infused with love, and the result is so worth every minute spent in the kitchen!
Ingredients You’ll Need
Daddy’s Boston Cream Cupcakes come together with everyday staples, each playing a starring role in taste, texture, or that trademark nostalgic appeal. Gather these ingredients with confidence—there’s nothing complicated here, just pure dessert bliss waiting to happen.
- All-purpose flour: The backbone of our cupcakes, creating enough structure to cradle the creamy filling.
- Baking powder: Gives each cupcake its light, fluffy lift and that perfectly domed top.
- Salt: Just a pinch brings balance and wakes up all the sweet flavors.
- Unsalted butter (softened): Brings richness and keeps the crumb tender—don’t rush the creaming step!
- Granulated sugar: Sweetens every bite while also helping the cupcakes rise beautifully.
- Large eggs: Add structure and help hold all those delicious flavors together.
- Vanilla extract: Pops up twice—for warmth in the cupcakes and aromatic flavor in the filling.
- Whole milk: Adds moisture and a luxurious mouthfeel in both cake and cream.
- Cornstarch: Thickens the pastry cream, creating that creamy, spoonable magic center.
- Heavy cream: The secret to ultra-silky, pourable ganache that’s just the right amount of decadent.
- Semi-sweet chocolate (finely chopped): Creates that gorgeous, shiny ganache layer that’s pure showstopper.
- Egg yolk (for filling): Makes the vanilla cream rich, smooth, and pudding-like.
How to Make Daddy’s Boston Cream Cupcakes
Step 1: Make the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners. Whisk together the flour, baking powder, and salt in one bowl, then cream your butter and sugar until pale and fluffy in another (don’t rush—this extra minute makes all the difference!). Blend in the eggs one at a time, mixing until just combined before adding vanilla. Then, add the dry mixture and milk alternately, starting and ending with flour. Mix gently and don’t overdo it—that’s how you get those soft, tender cupcakes!
Step 2: Bake the Cupcakes
Scoop the batter evenly into your lined muffin tin, filling each about two-thirds full for a pretty, bakery-style dome. Bake for 16 to 18 minutes, just until a toothpick comes out clean or with a few moist crumbs. Let them cool in the pan for a few minutes, then move them to a wire rack to cool completely. Patience here pays off—you want them totally cool before filling and topping!
Step 3: Prepare the Vanilla Cream Filling
While the cupcakes cool, it’s time for that luscious center. In a small saucepan, whisk together the milk, cornstarch, sugar, and egg yolk. Stir constantly over medium heat; the mixture will thicken into a pudding-like cream. Remove from heat and stir in your vanilla and butter until glossy and smooth. Press plastic wrap directly onto the surface so no skin forms, then chill the cream until it’s cool and easily spoonable.
Step 4: Make the Chocolate Ganache
Heat the heavy cream in a small pan until it just begins to bubble around the edges—don’t let it boil! Pour the hot cream over your finely chopped chocolate, let it sit for a minute, then stir until the mixture is silky and totally smooth. Let the ganache cool for a few minutes to thicken slightly (but not so much that it’ll harden), making it easier to spoon over your cupcakes.
Step 5: Assemble Daddy’s Boston Cream Cupcakes
Once everything’s cool and ready, it’s assembly time! Use a sharp paring knife (or a cupcake corer if you have one) to carve out a small well in the center of each cupcake. Fill with about a tablespoon of chilled vanilla cream—piping bags work wonders and feel a little fancy! Spoon or drizzle chocolate ganache generously over each cupcake, letting it cascade for that iconic glossy finish. Let them sit for a few minutes to set, then dive in or chill for later (if you can wait!).
How to Serve Daddy’s Boston Cream Cupcakes
Garnishes
These cupcakes look show-stopping on their own, but for a special touch, top them with chocolate curls, a dusting of powdered sugar, or even a single berry for a pop of color. For extra flair, a tiny mint leaf works wonders—and makes any spread feel like a patisserie display!
Side Dishes
Daddy’s Boston Cream Cupcakes shine on their own, but if you’re building a dessert table, serve them with fresh berries, a scoop of vanilla bean ice cream, or lightly sweetened whipped cream. A hot cup of tea or strong coffee rounds out the indulgence beautifully.
Creative Ways to Present
Arrange the cupcakes on a vintage cake stand, stack them on tiered trays, or serve on a rustic wooden platter for picnic vibes. If you’re hosting a party, consider labeling them with miniature flags reading “Daddy’s Boston Cream Cupcakes” for extra charm that makes guests smile.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The pastry cream keeps the cupcakes moist and flavorful: they’ll taste just as dreamy the next day!
Freezing
You can freeze the cupcakes (without ganache or filling) for up to two months. Thaw completely at room temperature, then fill and top when ready to serve. The pastry cream and ganache are best fresh, but they can also be made a day in advance and refrigerated separately.
Reheating
If you prefer a slightly warm cupcake, pop one in the microwave for 8 to 10 seconds to gently soften the cake and filling. Be careful not to overheat, or the ganache may melt completely. For that just-baked vibe, a quick zap works wonders!
FAQs
Can I use store-bought pudding instead of homemade cream filling?
Absolutely, if you’re pressed for time, vanilla pudding can be a quick substitute for the homemade filling in Daddy’s Boston Cream Cupcakes. That said, homemade pastry cream delivers a richer flavor and smoother texture that really makes these cupcakes something special.
Why is my ganache too runny or too thick?
If your ganache is runny, it may not have cooled enough to thicken, or you may have added too much cream. Let it sit at room temperature for a few more minutes and stir again before spooning over the cupcakes. If it’s too thick, whisk in a splash of warm cream until you have the desired consistency.
Can I make Daddy’s Boston Cream Cupcakes gluten-free?
Yes, you can! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. Check labels on your cornstarch and chocolate as well to ensure they’re gluten-free for extra peace of mind.
What’s the best way to fill the cupcakes?
A piping bag fitted with a round tip is by far the easiest (and neatest) way to fill the cupcakes with the creamy center. If you don’t have one, a small spoon works—just be gentle so the cake doesn’t tear.
Can I double the recipe for a larger crowd?
Definitely! This recipe scales beautifully. You can double or even triple the quantities for parties, bake sales, or whenever you want to make Daddy’s Boston Cream Cupcakes the star of the dessert table.
Final Thoughts
You won’t believe how quickly these cupcakes vanish once you set them on the table—they have that rare, irresistible magic that puts smiles on everyone’s faces. If you’re looking for something truly memorable (and fun to share), give Daddy’s Boston Cream Cupcakes a try. Grab your apron and get ready for a new favorite dessert!
Print
Daddy’s Boston Cream Cupcakes Recipe
- Total Time: 48 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Daddy’s Boston Cream Cupcakes, featuring moist vanilla cupcakes filled with a creamy vanilla center and topped with a rich chocolate ganache. A homemade treat that will impress any dessert lover!
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Vanilla Cream Filling:
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare cupcake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding flour mixture and milk, then divide batter into liners and bake.
- Make vanilla cream filling: Heat milk, cornstarch, sugar, and egg yolk until thickened. Stir in vanilla and butter, cool in the fridge.
- Prepare chocolate ganache: Heat cream, pour over chocolate, stir until smooth. Let thicken slightly.
- Assemble cupcakes: Core center of cupcakes, fill with cream, top with ganache. Chill to set.
Notes
- Use a piping bag for easier filling.
- Pastry cream and ganache can be made ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
