Last week I wowed myself by putting together a full cupcake tasting menu of 12 different cupcakes (cupcake “tops”) paired with different icings. One of my personal favorites out of the lot was my Boston Cream Cupcake, a play on my favorite doughnut! (Ummm, quick note: I’d like to clarify that I try not to eat doughnuts regularly, maybe one every two years or so. But on the rare day someone cons me into it… look out Boston Cream, I’m coming for you!)
Personally I love a cupcake that has a filling, and more so if it is something more on the smooth and creamy side rather than super sweet like an icing. So the Boston Cream pastry filling was a big hit!
Then you have to fill it up the the rim.
Lastly, you have to put the top back on so you have a good support system for the icing, or in this case the ganache!!
If I were to make these again the only thing I would change would be to make the whole cupcake and not just the top. This would allow for more Boston Cream!
The other small change I would do as well would be to let the cupcakes set in the refrigerator for a few minutes after I had dunked them into the ganache. Then I would have dipped them again…double dip. Just sayin’!
There you have it, my Boston Cream Cupcake!