Rich Boston Cream Pie Cupcakes (Printable Version)
Tender vanilla cake stuffed with cold custard and glossy chocolate on top. The famous Boston treat shrunk down for your hands.
# What You'll Need:
→ For the Cupcakes
01 -
2 teaspoons vanilla extract
02 -
3 large eggs
03 -
1 cup granulated sugar
04 -
1/2 cup unsalted butter, softened
05 -
1/2 cup whole milk
06 -
1/2 teaspoon salt
07 -
1 1/2 teaspoons baking powder
08 -
1 1/2 cups all-purpose flour
→ For the Pastry Cream Filling
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon unsalted butter
11 -
1 cup whole milk
12 -
2 tablespoons cornstarch
13 -
1/4 cup granulated sugar
14 -
2 egg yolks
→ For the Chocolate Ganache
15 -
4 ounces semisweet chocolate, finely chopped
16 -
1/2 cup heavy cream
# Steps to Follow:
01 -
Slice a cone out of each cooled cupcake’s top with a small knife. Spoon or pipe the cold pastry cream in the middle. Dunk the tops in chocolate ganache, letting it drip off. Stick them in the fridge for half an hour so the chocolate sets up.
02 -
Set chocolate in a heatproof bowl. Warm the heavy cream just until bubbly around the sides. Pour it over the chocolate and don’t touch for 5 minutes. Stir it all up until it’s glossy and smooth, then let it chill about 15 minutes, so it thickens a bit but still pours.
03 -
Combine egg yolks, sugar, and cornstarch in a bowl and stir. Heat milk until nice and steamy, then pour slowly into the eggs while mixing the whole time. Pour it all back in your pan and stir on medium heat until it thickens up. Off the heat, add butter and vanilla, and strain to smooth it out. Press plastic wrap right onto the cream, pop it in the fridge for a couple of hours.
04 -
Scoop batter into each cupcake liner so they’re all even. Bake until the tops spring back or a toothpick comes out clean—18 to 22 minutes, usually. Move them to a rack to cool all the way.
05 -
Stir up your salt, baking powder, and flour in a bowl until they’re all mixed.
06 -
In a different bowl, whip your butter and sugar until it’s nice and airy, about 2 minutes. Beat your eggs in one by one. Add that vanilla and give it another quick spin.
07 -
Dump in some flour mix, then some milk, then more flour and more milk, ending with the rest of the flour. Stir it gently every time you add something.
08 -
Stick paper liners in your 12-cup muffin tray and set your oven to 350°F.