Boston Cream Pie Cupcakes

From Martha Stewart.com: A delicious little bite-sized version of the original version.

Serves: 1 1/2 dozen
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: dessert · snack · cream · chocolate · ganache · vanilla · cupcakes · boston ·

Ingredients

FOR CUPCAKES
* 1 1/2 cups all-purpose flour, plus more for tins
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup whole milk
* 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
* 3 large eggs
* 1 cup sugar
* 1 teaspoon pure vanilla extract
* Vanilla Cream

FOR VANILLA CREAM
* 2 large egg yolks
* 1/4 cup sugar
* 2 tablespoons plus 1/2 teaspoon cornstarch
* Pinch of salt
* 1 cup whole milk
* 1/2 teaspoon pure vanilla extract

FOR CHOCOLATE GANACHE GLAZE
* 2/3 cup heavy cream
* 6 ounces semisweet chocolate, finely chopped
* 1 tablespoon light corn syrup

Method

FOR CUPCAKES
1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

FOR VANILLA CREAM
1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes

2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

FOR CHOCOLATE GANACHE GLAZE
1. Heat the cream until tiny bubbles form around the edges, remove from heat and pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

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