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If you’re looking to impress your family and friends with a decadent dessert, look no further than Daddy’s Boston Cream Cupcakes. These delightful treats combine the classic flavors of Boston cream pie into individual, easy-to-serve cupcakes. Each cupcake is filled with a creamy vanilla custard and topped with a rich chocolate ganache, making them perfect for any special occasion or just a sweet treat to brighten your day.

Why You’ll Love Daddy’s Boston Cream Cupcakes

Daddy’s Boston Cream Cupcakes are a standout Decadent Dessert:

Classic Flavors: Velvety custard and chocolate ganache in a fluffy cupcake.
Perfect Portions: Individual servings ideal for parties or gifting.
Make-Ahead Friendly: Prep components in advance for easy assembly.
Crowd-Pleaser: A nostalgic treat everyone adores.
I bake these Decadent Desserts for birthdays, and they always steal the show!

Ingredients for Daddy’s Boston Cream Cupcakes

Here’s what you’ll need for Daddy’s Boston Cream Cupcakes (makes 12 cupcakes):
For the Cupcakes:

1 ¼ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 tsp baking powder
½ tsp salt
¾ cup whole milk
1 tsp vanilla extract

For the Custard Filling:

1 cup whole milk
½ cup granulated sugar
3 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Chocolate Ganache:

1 cup semisweet chocolate chips
½ cup heavy cream

Ingredient Tips:

Butter: Softened for smooth creaming; avoid melting for best texture.
Milk: Whole milk for richness in both cupcakes and custard; 2% works in a pinch.
Egg Yolks: Use fresh yolks for a silky custard; save whites for another recipe.
Chocolate Chips: Semisweet for balanced sweetness; high-quality for smooth ganache.
Cornstarch: Ensures a thick, stable custard; whisk well to avoid lumps.

Directions for Daddy’s Boston Cream Cupcakes

Let’s create these indulgent Daddy’s Boston Cream Cupcakes!

Prepare Cupcakes

I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, I cream ½ cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes.
I add 2 eggs one at a time, beating well, then mix in 1 tsp vanilla extract.
In a separate bowl, I whisk 1 ¼ cups flour, 2 tsp baking powder, and ½ tsp salt.
I gradually add the dry ingredients to the wet, alternating with ¾ cup milk, starting and ending with dry, mixing until just combined.
I divide the batter evenly among liners, filling ⅔ full, and bake for 18–20 minutes, until a toothpick comes out clean. I cool completely in the tin.

Make Custard Filling

In a medium saucepan, I heat 1 cup milk over medium until simmering.
In a bowl, I whisk ½ cup sugar, 3 egg yolks, and 2 tbsp cornstarch until smooth.
I slowly pour the hot milk into the egg mixture, whisking constantly to temper, then return to the saucepan. I cook over medium, stirring, until thickened and boiling, about 2 minutes.
I remove from heat, stir in 1 tsp vanilla and 2 tbsp butter, then transfer to a bowl, cover with plastic wrap (touching the surface), and chill for 2 hours.

Prepare Chocolate Ganache

In a microwave-safe bowl, I combine 1 cup chocolate chips and ½ cup heavy cream, microwaving in 20-second intervals, stirring until smooth and glossy.
I let it cool slightly to thicken.

Assemble Cupcakes

Using a cupcake corer or small knife, I remove the center of each cooled cupcake.
I spoon or pipe the chilled custard into the centers.
I spoon the ganache over the tops, letting it drip slightly for a decadent look.

Serve

I let the ganache set for 10–15 minutes, then serve at room temperature for the best flavor.

Nutrition

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Servings: 12
Calories: ~350 kcal per cupcake
Macros per Serving: 45g carbs, 5g protein, 20g fat, 1g fiber

Variations for Daddy’s Boston Cream Cupcakes

Try these twists on Daddy’s Boston Cream Cupcakes:

Mocha Custard: Add 1 tsp espresso powder to the custard for a coffee kick.
White Chocolate Ganache: Swap semisweet chips for white chocolate.
Gluten-Free: Use a gluten-free flour blend for the cupcakes.
Berry Accent: Top with a fresh raspberry for a pop of color and flavor.
Mini Cupcakes: Use a mini muffin tin, reducing bake time to 10–12 minutes.

Serving Ideas:

Serve at room temperature, letting cupcakes sit out 15–20 minutes if refrigerated.
Dust with powdered sugar or drizzle extra ganache for elegance.
Use a cupcake corer for neat filling and professional presentation.
Pair with coffee, tea, or milk for a perfect Decadent Dessert experience.

Storage

I store Daddy’s Boston Cream Cupcakes in an airtight container at room temperature for up to 2 days to keep the cake soft. For longer storage, I refrigerate them for up to 5 days, using parchment paper between layers to prevent ganache sticking. To freeze, I wrap unfrosted, unfilled cupcakes tightly in plastic wrap and foil, storing in a freezer-safe container for up to 3 months. I thaw at room temperature, then fill and top before serving.

FAQs About Daddy’s Boston Cream Cupcakes

Can I use store-bought custard for Daddy’s Boston Cream Cupcakes?
Yes, I use high-quality vanilla custard to save time, ensuring it’s thick and chilled for this Decadent Dessert.

How do I know when Daddy’s Boston Cream Cupcakes are done?
I insert a toothpick into the center; if it’s clean or has a few crumbs, they’re ready.

Can I make Daddy’s Boston Cream Cupcakes ahead?
I bake cupcakes and make custard up to 2 days in advance, assembling with ganache before serving.

What can I use instead of heavy cream for the ganache?
I substitute half-and-half with a bit of butter or use coconut milk for a dairy-free Decadent Dessert ganache.

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Conclusion

These Daddy’s Boston Cream Cupcakes are not only a feast for the taste buds but also a visual delight. Whether you’re hosting a party or simply want to enjoy a special treat, these cupcakes are sure to be a hit. The combination of rich chocolate, creamy custard, and fluffy cupcake will leave everyone asking for seconds. Enjoy your baking and the delicious results!