Addictive Boston Cream Cupcakes with Espresso Twist
Welcome to my latest recipe article featuring the rich and decadent Boston Cream Cupcakes with an Espresso Twist Recipe! It’s time to indulge in these delicious cupcakes that are bursting with creamy filling, chocolate ganache, and a touch of espresso. Whether you’re a fan of Boston cream pie or cupcakes, this recipe will surely satisfy your sweet tooth.
These cupcakes are perfect for any occasion from birthdays to anniversary celebrations or just because! Impress your guests with the soft fluffy vanilla cupcake base, rich vanilla pastry cream filling, and decadent chocolate ganache frosting. With its fusion of Boston cream pie and espresso, you might just find yourself making them every day!
Making these cupcakes is easy and fun, so get ready to become a pro at baking. This recipe is perfect for those who love a moist and flavorful cupcake with a twist. It’s time to bring a little taste of Boston into your kitchen!
Why You’ll Love This Recipe
Have you ever had a Boston Cream Pie and wished that it was more portable and convenient to eat on the go? Look no further than these Boston Cream Cupcakes with an Espresso Twist! These soft, fluffy cupcakes are filled with a rich decadent chocolate pastry cream that is to die for. But what really sets these cupcakes apart is the addition of instant espresso to give them a subtle coffee flavor, that will have you indulging in layer after layer of flavors.
Not only are these cupcakes deliciously divine, but they are also incredibly easy to make! The recipe requires basic ingredients like all-purpose flour, unsalted butter, eggs, sugar, and cocoa powder. You can even use ingredients substitutions to cater to your dietary preferences or restrictions.
These cupcakes are perfect for any occasion – from birthday celebrations to everyday treats to share with friends and family. They are also a fantastic make-ahead dessert option that you can store in an airtight container for up to three days or freeze for longer storage.
So the next time you’re craving a delicious dessert that’s both tasty and convenient, give these Boston Cream Cupcakes with an Espresso Twist recipe a try. I guarantee you’ll love them and make them a regular in your baking repertoire!
Ingredient List
Let’s take a look at the ingredients needed for these Boston Cream Cupcakes With an Espresso Twist. Don’t worry, you won’t need any fancy ingredients or equipment. Just a few standard baking staples and some delicious coffee additions.
Cupcake Batter Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon instant espresso
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon hot water
Pastry Cream Ingredients:
- 2 cups whole milk
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract or vanilla bean paste
Chocolate Ganache Ingredients:
- 8 ounces semi-sweet chocolate chips or chopped chocolate
- 1 cup heavy cream
- 1 tablespoon light corn syrup
Espresso Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 1 tablespoon instant espresso powder
- Powdered sugar, to taste
Additional Items Needed:
Piping bag or ziplock bag, Vanilla bean paste (or vanilla extract), Cupcake pan, Cupcake liners
All these ingredients are essential in creating the smooth and decadent boston filling and chocolate ganache that complement the soft fluffy cupcakes with espresso twist. Before we begin, make sure to check your pantry if you have all the necessary items, so you won’t miss any ingredient when starting your journey towards a delicious Boston Cream Pastry.
The Recipe How-To
Step 1: Making the Espresso-Cocoa Cupcakes
First, I preheat the oven to 350°F and prepare my cupcake pan with liners. Then, in a medium bowl, I whisk 2 tablespoons of instant espresso with 1 tablespoon of hot water until combined. In a small bowl, I mix together 1/4 cup of cocoa powder and 1/4 cup of hot water until smooth.
Next, in a large mixing bowl, I cream together 1 stick (1/2 cup) of softened unsalted butter with 1 cup of sugar until light and fluffy. Then, I add in 2 large eggs, one at a time, mixing well after each addition. In a separate bowl, I combine 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of table salt.
To the butter mixture, alternate adding the flour mixture and 3/4 cup of buttermilk, beginning and ending with flour mixture. Mix on low speed until just incorporated.
Finally, I mix in the espresso mixture and cocoa mixture until well blended. With an ice cream scoop or spoon, fill each liner about two-thirds full with batter, then bake for about 20-22 minutes or until a toothpick inserted comes out clean.
Step 2: Make the Pastry Cream
While the cupcakes are baking, I make my pastry cream. In a heavy saucepan over medium heat, combine 2 cups of whole milk and a scraped vanilla bean pod – vanilla bean paste or vanilla extract can be used if you don’t have a vanilla bean. Bring it to a boil while stirring often.
In another medium-sized bowl whisk together the remaining sugar, cornstarch (about half a cup), and kosher salt. Then whisk in 4 large egg yolks until smooth. Once the milk mixture comes to a boil, slowly pour 1/2 cup of the hot milk into the egg mixture, whisking continuously. Then pour the mixture back into the saucepan with the remaining milk mixture, whisking constantly over medium-high heat until it boils and thickens. Remove from heat and stir in 2 tablespoons of unsalted butter.
If you want a stronger espresso flavor, you can add 1-2 teaspoons of instant espresso powder to this mixture. Transfer the pastry cream to a bowl or storage container, press some plastic wrap against its surface, and chill it in the refrigerator until cold.
Step 3: Make The Chocolate Ganache
After that, I make my chocolate ganache. Heat 1/2 cup of heavy cream in a saucepan until it starts to bubble around the edges. Put 1/2 cup of chopped semisweet chocolate chips in a small mixing bowl and pour hot cream
Substitutions and Variations
Who doesn’t love a recipe that can be easily customized to fit their personal taste preferences? These Boston Cream Cupcakes with an Espresso Twist are no exception! Here are some substitutions and variations you can try out to make this recipe your own:
– Vanilla Pastry Cream Filling: If you want to switch things up from the traditional boston cream filling, try making a vanilla pastry cream instead. Follow the same instructions for the boston cream, but omit the cocoa powder and instant espresso. Add in 1 teaspoon of vanilla bean paste or vanilla extract for that classic vanilla flavor.
– Chocolate Buttercream Frosting: Instead of making the chocolate ganache frosting, try topping the cupcakes with a rich and decadent chocolate buttercream. Beat together 1/2 cup unsalted butter with 1/2 cup cocoa powder, 2 cups powdered sugar, and 2-3 tablespoons of heavy cream until light and fluffy. Pipe or spread onto the cupcakes as desired.
– Espresso Bean Garnish: Want to really emphasize the espresso flavor in these cupcakes? Top each cupcake with a small espresso bean (chocolate covered or not) for a fun and delicious garnish.
– Cake Mix Hack: Short on time or ingredients? Use a box of your favorite chocolate cake mix instead of making the cupcakes from scratch. Simply add in 1 teaspoon of instant espresso powder to the dry mix for that subtle coffee flavor.
Whether you want to switch up the filling, frosting, or shortcut the recipe with a box mix, these substitutions and variations will give you endless options for creating the perfect Boston Cream Cupcakes with an Espresso Twist.
Serving and Pairing
Now that you’ve baked these delicious Boston Cream Cupcakes with an Espresso Twist, it’s time to serve them up and enjoy them to the fullest. These cupcakes are soft, fluffy, and decadent chocolatey, with a rich vanilla pastry cream filling and a smooth chocolate ganache drizzled on top. They’re perfect as a dessert or a sweet snack any time of day.
When it comes to serving these cupcakes, there are endless ways to make them even more delightful. You can enjoy them fresh from the oven, slightly warm and oozing with creamy filling. Or you can chill them in the fridge for an hour or two, so that the filling has time to set and the ganache has hardened. To really take things up a notch, consider topping each cupcake with a dollop of whipped cream, berries or some chopped nuts for added texture and flavor.
As for pairing these delicious desserts, I highly recommend serving them with a cup of hot coffee, preferably made from instant espresso. The caffeine in the coffee pairs perfectly with the deep chocolate flavor of the cupcakes, while the sweetness of the desserts nicely offsets the bitter undertones of the coffee. If you’re not into coffee, you could also pair these cupcakes with a cup of hot cocoa or tea.
Lastly, consider adding some variety to your dessert spread by serving some classic vanilla or buttercream cupcakes alongside your Boston Cream Cupcakes with an Espresso Twist. Or go all out and serve these cupcakes alongside some Boston cream pie or cream-filled donuts to create a real dessert extravaganza.
No matter how you serve these Boston Cream Cupcakes with an Espresso Twist, one thing is sure: it’s going to be utterly delicious!
Make-Ahead, Storing and Reheating
Now that you’ve mastered making these soft, fluffy, and rich decadent Boston cream cupcakes with an espresso twist. Here’s the best part: you can make them ahead of time and store them for later consumption.
To make these cupcakes ahead of time, let them cool completely after baking, then wrap them tightly with plastic wrap and freeze for up to one month. To thaw frozen cupcakes, simply remove them from the freezer and let them come to room temperature on the kitchen counter.
For storing leftover cupcakes or those you plan to serve in a day or two, keep them in an air-tight container at room temperature for up to 2 days. If you want to keep them fresh for a little longer, refrigerate them in an air-tight container for up to 4 days.
When it comes to reheating your stored or leftover cupcakes, there are several ways to warm them up. You can place the unwrapped cupcake in a preheated oven at 350°F (175°C) for about 5 minutes until it’s heated through. Alternatively, you can microwave each cupcake for 10-15 seconds on high power until they’re warm though make sure not to overheat as this may cause the cupcakes to dry out.
Finally, when serving these delicious cupcakes for special occasions such as parties or events, we recommend using this recipe as a base and experimenting with different frostings and fillings of your choice. Boston cream pie cupcakes are always delicious, but why not try using buttercream frosting or even vanilla pudding instead of chocolate ganache? The options are endless!
Tips for Perfect Results
You’re almost there! You’ve gathered all of the ingredients and utensils, and you’ve followed every step of the recipe to make your scrumptious Boston Cream Cupcakes with an Espresso Twist. But before you take your first bite, let me give you some tips to ensure that your cupcakes come out perfectly.
1. Use hot water to dissolve the espresso powder: Instant espresso powder needs hot water to dissolve it properly. Add the instant espresso and then pour in hot water to make a thick slurry, stir the mixture until all the granules have dissolved thoroughly.
2. Whip your frosting well: When making your frosting or buttercream for Boston Cream cupcake, whip it well into soft peaks. In this way, you get soft and fluffy frosting that adds an extra creaminess to each bite.
3. Don’t overfill the cupcakes: Create a small hollow in the center of each cupcake before adding the pastry cream filling. The pastry cream will expand as it cools down so if you fill with too much cream it would spill out of the sides causing a messy look.
4. Chill your cupcakes before piping frosting: Once you’ve added filling to each cupcake chill them for at least 90 minutes, this will make them easier to frost without causing any dips or gaps in between layers.
5. Decorate with chocolate garnish: For an extra touch of flavor, sprinkle cocoa powder or shaved chocolate on top for decorations or drizzle chocolate ganache on top of each cupcake before serving
By following these quick tips, You now have rich decadent chocolate cupcakes espresso twist which are light on your palate yet so satisfyingly delicious.
FAQ
Before you dive into making these delicious Boston Cream Cupcakes with an Espresso Twist, let’s take a moment to look at some frequently asked questions to help you achieve the best results. From substitutions and variations to serving and pairing options, we’ve got you covered with answers to some potential queries. Read on to ensure that you have all the information needed for the perfect bake!
What is a Boston cream cupcake?
The Boston Cream Pie Cupcakes are a divine blend of velvety sponge cake, luscious vanilla pastry filling, and an exquisite chocolate ganache topping. These cupcakes are absolutely fantastic, with a delectable texture that is both moist and light, and an indulgent flavor that is rich and satisfying.
What is Boston cream filling made of?
When it comes to Boston cream pie filling, the most widely used mixture is a vanilla pastry cream that has a taste comparable to a custard or pudding. The recipe calls for milk, butter, eggs, and vanilla with the added benefit of using cornstarch to provide stability to the mixture. The method of preparing this filling is done stove-top, and it’s quite effortless to make.
Bottom Line
The Boston Cream Cupcakes with an Espresso Twist is a perfect dessert that can satisfy your craving for something sweet and indulgent. It is a recipe that has a lot of flavor and depth, making it hard to resist.
This recipe is also easy to make but requires precision in the measurements and steps. However, with the tips and advice shared in this article, you can confidently make these cupcakes with ease.
Whether it’s for a special occasion or just a treat for yourself, these cupcakes are sure to impress anyone who tries them. So why not give this recipe a try and see for yourself what everyone is talking about?
In conclusion, the Boston Cream Cupcakes with an Espresso Twist recipe offers a delicious combination of flavors and textures that will thrill your taste buds. With its decadent chocolate, creamy vanilla pastry cream filling, and espresso twist – this recipe is sure to be a hit. So don’t wait any longer – go ahead and make these cupcakes today!
Boston Cream Cupcakes With an Espresso Twist Recipe
Ingredients
Pastry Cream
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 eggs
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
Chocolate Glaze
- 2/3 cup heavy cream
- 2 tablespoons light corn syrup
- 8 ounces semi-sweet chocolate bits
Cupcakes
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 cups sugar
- 1 cup unsalted butter (2 sticks)
- 4 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/4 cup cocoa powder, sifted
- 1 teaspoon instant espresso, dissolved in
- 2 tablespoons hot water
Instructions
- Pastry Cream:
- Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove milk from burner.
- whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, then gradually whisk in 1/2 the hot milk.
- Pour the egg milk mixture into the remaining milk in the pan and return pan to burner. Cook custard over medium heat, whisking often until thick. Boil 1 minute, whisking constantly to eliminate the starchy taste of the flour and to thicken further.
- Turn off heat, stir in butter and vanilla until butter is melted. transfer to a bowl and cover with plastic, pressing it onto the surface to prevent a skin from forming. Chill before using.
- Chocolate Glaze:
- Boil cream and corn syrup in a saucepan. Off heat, whisk in chocolate until smooth.
- Cupcakes:
- Preheat oven to 325; line 16 muffin cups with paper liners and coat with non-stick spray.
- Whisk dry flour, baking power and salt together in a bowl and set aside.
- Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla; mix until combined. Add remaining flour and mix until blended. Transfer 2 cups batter to a small bowl.
- Fold cocoa and espresso mixture into cups batter until incorporated. Scoop a heaping tablespoon chocolate batter into the bottom of each liner and smooth to cover bottom. Top with vanilla batter, filling liners to the top, then bake until a toothpick inserted in center of a cupcake comes out clean, about 25 to 30 minutes.
- Cool cupcakes in pan for 20 minutes tranfer to a rack, then when COMPLETELY cool, assembly cupcakes by cutting top off filling with scoop of pastry cream, placing top back on and top with 2 T of chocolate glaze.
Add Your Own Notes
Nutrition
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