Boston Cream Pie Cupcakes: Tender yellow cupcakes filled with rich vanilla custard and finished off with a terrific chocolate ganache.
My daughter invited some friends over to celebrate one of their birthdays. I made some vanilla cupcakes, but wanted to try something new. You can never have too much cake at a birthday party and this was a perfect time to test out a new cupcake recipe.
Boston Cream Pie Cupcakes
Since Katie is a big fan of Boston cream pie yogurt, I figured the cupcake version would be popular with her, too. Plus any leftovers would be instantly absconded with by the chocoholics in the family.
Custard Filled Cupcakes
Bill, with his usual hesitance to try anything new, almost passed over one of these gems after lunch. “Uh, I’m not really into that sort of cupcake.” Oh, really???? Yellow cake, pastry cream and chocolate ganache?
He likes all three of those. He was persuaded to try one and quickly declared his love for these Boston Cream Pie Cupcakes, imagine that? Hmmmm, I guess I know his palate better than he does.
Instead of piping the custard filling into the cupcakes, Martha Stewart suggests an easier method to incorporate the vanilla pastry cream. Just slice the cooled cupcakes in half and dollop a tablespoon of custard onto the bottom of each. Add the top half and drizzle with ganache. I think you’ll enjoy them, too.
Cupcake Baking Tips:
- Fill your cupcake papers only about 2/3 full so they don’t overflow onto the top of the pan.
- Check for doneness by either tapping the top of the cupcake with your finger and if it leaves and indentation, they need more baking time OR inserting a toothpick in the middle of a cupcake which will come out with only a moist crumb or two when the cupcakes are done.
- Remember that there is a little carryover cooking time. The heat of the muffin tin will cook the cupcakes even when out of the oven. It won’t help if the middles are still raw, but it could make the cupcakes a little dry if you find NO moist crumbs on your toothpick.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 20 cupcakes
- 6 tablespoons butter, plus more to grease the cupcake tins
- 1 1/2 cups flour, plus more to dust the cupcake tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 eggs, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups milk
- 1 1/2 teaspoons vanilla
- 6 ounces semi-sweet chocolate, chopped
- 2/3 cup heavy cream
- 1 tablespoon light corn syrup
Preheat oven to 350º. Grease cupcake tins (makes about 20 cupcakes), then dust with flour. Set aside.
Cut butter into tablespoon sized pieces. Heat butter and milk in microwave till butter is melted. Set aside.
In electric mixer, whip sugar and eggs on high till fluffy and pale yellow, and thick enough to form a ribbon when mixture drips off whisk attachment...about 5 minutes. Reduce speed to medium and add baking powder, salt, then slowly add flour. Mix only till just incorporated.
With mixer on low speed, slowly add milk and butter mixture. Mix just till smooth. Add vanilla and mix just till incorporated.
Divide batter into the 20 cupcake slots...about halfway full. Bake, rotating halfway through if needed (check to see if baking evenly), for about 15 minutes. Check by gently pressing center of cupcakes with finger...if done, the cake will spring back immediately.
To serve, cut cupcakes carefully in half with serrated knife, top bottom half with about one tablespoon of pastry cream, add top half and drizzle with about one tablespoon ganache.
Whisk eggs in large bowl (I used 4 cup glass measuring cup). Combine sugar, cornstarch, and salt in a medium saucepan. Over medium heat, slowly add milk, and cook till mixture thickens and starts to bubble.
While whisking the egg yolks, slowly add about a third of the hot milk mixture (this slow addition prevents the yolks from scrambling). Pour the yolk and milk mixture back into the saucepan and cook till boils and further thickens, about 2-4 minutes. Remove from heat and add vanilla.
Strain pastry cream through a fine mesh sieve to remove any lumps. Cover top with plastic and refrigerate till ready to assemble cupcakes.
Heat cream and corn syrup in microwave till hot. Add chopped chocolate, and let stand till chocolate starts to melt. Stir until smooth.
Recipe adapted from Martha Stewart.
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