Boston Cream Pie Cupcakes

We moved away from Boston a few weeks ago and I realized I never got to get an actual Boston Creme Pie from Boston! Oh well, recreating them in upside-down cupcake form will just have to do.

photo 1The cupcake batter for these cupcakes is one of the most luscious batters that I have ever made. It was so much fun to work with – not too runny, not too thick. Just perfect batter consistency. Man, sometimes I can really nerd out over this stuff.

photo 1_2I also haven’t made pastry cream in quite a while, so that was a vanilla filled blast. I flipped these cupcakes upside down for a fun little twist and topped them off with a chocolate ganache!

photo (1)Pretty great combination of flavors, if I do say so myself. Plus, they’re in cupcake form so that’s just icing on top of the cake.

Boston Cream Pie Cupcakes

Adapted from Martha Stewart’s Cupcakes

Makes about 20 cupcakes

For the Cupcakes
6 Tablespoons unsalted butter, cut into pieces
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup sugar
3 eggs at room temperature
1 cup sugar
1 teaspoon vanilla extract

Preheat your oven to 350F.

Over low heat, heat together your milk and butter in a small saucepan. In a large bowl, mix together your flour, baking powder, and salt.

In another bowl, whisk together your eggs and sugar until pale yellow and very fluffy (about 5 minutes with a hand mixer). The test to tell whether or not they’re ready is when you remove your whisk, the batter should hold a ribbon on the surface for a few minutes. Once you’re at this stage, add in your flour mixture in stages until incorporated.

Once your milk and butter are boiling, slowly add it to your batter and mix just until smooth. Finally, mix in your vanilla.

Line your cupcake tin with liners and fill each cup about halfway with batter. Bake about 15 minutes or until the cake bounces back at you when touched, the edges are golden brown, or a toothpick comes out clean.

Let your cupcakes cool a bit. Once you are able to handle them with your hands, peel them from the liners and using a serrated knife, slice them horizontally. Now get ready to make your pastry cream!

For the Pastry Cream
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
1 teaspoon vanilla extract.

Whisk together your egg yolks until smooth.

In a medium saucepan, heat together sugar, cornstarch, and milk over medium heat. Stir constantly (whisk preferred) until your mixture thickens and starts to bubble.

While constantly mixing, add about 1/3 of your hot mixture into your egg yolks to help prevent your eggs from scrambling. Pour this mixture back into the hot saucepan and continue to whisk together until the mixture comes to a boil and thickens. Remove from heat and whisk in vanilla.

Strain your cream through a strainer and cover with parchment paper (pressing onto the surface of the cream to prevent the formation of a film).

Note: here, you can refrigerate for at least 2 hours, or you can serve it warm!

For the Chocolate Ganache
6 ounces semi-sweet chocolate, chopped
2/3 cup heavy cream

Microwave your heavy cream for about 45 seconds until just starting to bubble at the edges. Pour this hot mixture over your chocolate and let sit for about 3 minutes.

Whisk together the chocolate (now melty!) and the cream until uniform in consistency

Note: if you want you serve your ganache warm and it has cooled down, simply reheat in the microwave in 30 second intervals until it is drizzling consistency

Putting it all together

1. Take a cupcake top and place upside down onto a surface.
2. Spoon about 1 tablespoon of your pastry cream (warm or cold) onto the cut surface of your cupcake and place the other half of your cupcake on top of this.
3. Drizzle some ganache over the top of your pastry cream sandwich until sufficiency covered in chocolate for your taste!
4. Enjoy!



2 thoughts on “Boston Cream Pie Cupcakes

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