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.
| Boston Cream Pie Cupcakes Recipe |
- Custard Ingredients
- 1 1/2 cups heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- Pinch of table salt
- 4 teaspoons cornstarch
- 2 tablespoons butter (cold and cut into 2 pieces)
- 1 1/2 teaspoons vanilla extract
- Cupcake Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons table salt
- 1 cup granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
- 3 large eggs
- 3/4 cups milk
- 1 1/2 teaspoons vanilla extract
- Chocolate Glaze or Frosting Ingredients
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
- Custard Directions
- Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
- Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture till pale yellow and thick.
- 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.
- Remove from heat, whisk in the butter and vanilla.
- 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)
- Cup Cake Directions
- Preheat the oven to 350Fusing the middle rack.
- Line a standard muffin pan with paper baking cups and set aside.
- 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.
- 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.
- 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.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Chocolate Glaze or Frosting Directions
- 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.)
- Putting it all together
- Insert a small knife at a 45 degree angle about 1/8 inch from the edge of each cupcake and cut all the way around, removing a cone of cake.
- Cut away all but the top 1/4 inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
- Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.
- Carefully top each filled cupcake with a 1 to 2 tablespoons of the chocolate glaze.
- Refrigerate too set ( about 10 minutes)
