Boston Cream Pie Cupcakes Recipe

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Boston Cream Pie Cupcakes Recipe

I don’t do a lot of baking, but once in awhile I get in the mood to do something different. When I was younger I loved the custard filled pastries topped with chocolate frosting. When I saw this Boston Cream Pie Cupcakes Recipe it looked sinfully delicious, and I just had to give it a try. It does take some care to put this one together, but I had the time, and decided to go for it.

This Boston Cream Pie Cupcakes Recipe is not that complicated but does take a lot of time to prepare, due to the time required for the custard to set and the chocolate frosting to cool. I prepared the custard a day ahead of time to spread out the prep time a little bit.

If you give this recipe a try you can do yourself a favor by being careful not to over fill the cup cake cups. A little bit of an edge will help support the frosting from running off the cup cakes till it sets. I followed the recipe as is, and they were delicious.

making custard custard

Boston Cream Pie Cupcakes Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake Recipe
Serves: Makes 24
Ingredients
  • Custard Ingredients
  • 1½ cups heavy cream
  • 3 large egg yolks
  • ⅓ cup granulated sugar
  • Pinch of table salt
  • 4 teaspoons cornstarch
  • 2 tablespoons butter (cold and cut into 2 pieces)
  • 1½ teaspoons vanilla extract
  • Cupcake Ingredients
  • 1¾ cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoons table salt
  • 1 cup granulated sugar
  • 1½ sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
  • 3 large eggs
  • ¾ cups milk
  • 1½ teaspoons vanilla extract
  • Chocolate Glaze or Frosting Ingredients
  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate chips
  • ½ teaspoon vanilla extract
Instructions
  1. Custard Directions
  2. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
  3. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture till pale yellow and thick.
  4. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
  5. Remove from heat, whisk in the butter and vanilla.
  6. Transfer the custard to a small bowl and refrigerate- press plastic wrap against its surface, until cold and let set at least 2 hours or up to 2 days. (I prepared this a day ahead of time)
  7. Cup Cake Directions
  8. Preheat the oven to 350Fusing the middle rack.
  9. Line a standard muffin pan with paper baking cups and set aside.
  10. In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand.
  11. Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.
  12. Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes.
  13. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  14. Chocolate Glaze or Frosting Directions
  15. Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set aside and allow to thicken for 30 minutes. (Keep an eye on this-I let mine cool a little longer so it was easier to work with.)
  16. Putting it all together
  17. Insert a small knife at a 45 degree angle about ⅛ inch from the edge of each cupcake and cut all the way around, removing a cone of cake.
  18. Cut away all but the top ¼ inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
  19. Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.
  20. Carefully top each filled cupcake with a 1 to 2 tablespoons of the chocolate glaze.
  21. Refrigerate too set ( about 10 minutes)

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Boston Cream Pie Cupcakes

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