Boston Cream Cupcakes

Boston Cream Cupcakes

by

Boston Cream Cupcakes

Ingredients:

For the Cupcakes:

  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup unsalted butter, at room temperature
  • 3 large egg whites
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk

For the Filling:

  • 1 cup heavy cream
  • 2 large egg yolks
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 6 oz semi-sweet chocolate, chopped

Directions:

Cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flour, sugar, baking soda, and baking powder.
  3. Add the butter, egg whites, vanilla extract, sour cream, and milk. Beat until the mixture is smooth and well combined.
  4. Fill the cupcake liners about 2/3 full with batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and allow to cool on a wire rack.

Pastry Cream Filling:

  1. In a medium saucepan, heat the heavy cream until it just begins to simmer.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  3. Slowly add the hot cream to the egg mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  5. Remove from heat, stir in the vanilla extract, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Chocolate Ganache:

  1. Heat the heavy cream in a small saucepan until it just begins to simmer.
  2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
  3. Let sit for a few minutes, then stir until the mixture is smooth and glossy.

Ganache Layer:

  1. Once the cupcakes are completely cooled, remove a small piece from the center of each cupcake (you can use a small knife or a cupcake corer).
  2. Pour about a teaspoon of ganache into each hole and place the cupcakes in the freezer briefly to set the ganache.

Assembly:

  1. Fill the cupcakes with the chilled pastry cream over the set ganache layer.
  2. Dip the top of each cupcake into the remaining ganache to coat.
  3. Let the ganache set before serving.

Enjoy your delicious Boston Cream Cupcakes!

Weight Watchers Points Calculation (approximate):

To calculate Weight Watchers points, it’s important to know the exact nutritional content of each ingredient. Here’s a rough estimate:

For the Cupcakes (per cupcake, assuming 12 cupcakes):

  • Flour: ~22 points
  • Sugar: ~24 points
  • Butter: ~60 points
  • Egg whites: ~0 points
  • Vanilla extract: ~0 points
  • Sour cream: ~6 points
  • Milk: ~6 points

For the Pastry Cream Filling:

  • Heavy cream: ~20 points
  • Egg yolks: ~4 points
  • Sugar: ~3 points
  • Cornstarch: ~0 points
  • Vanilla extract: ~0 points

For the Chocolate Ganache:

  • Heavy cream: ~10 points
  • Semi-sweet chocolate: ~26 points

Total points for the entire recipe: ~181 points.

Divide by 12 cupcakes: ~15 points per cupcake.

Note: These calculations are approximate and may vary based on the specific brands and measurements used. For the most accurate points, consider using the official Weight Watchers calculator with exact nutritional information.

Leave a Comment