Boston Cream Pie Cupcakes
Description
These cupcakes pack all of the flavors of the traditional Boston Cream Pie dessert. They are sweet cakes with a vanilla filling inside and topped with chocolate on the outside.
Ingredients
Pastry Cream
2 ½ c. milk
1 c. granulated sugar
1/2 c. cake flour
1 tsp. kosher salt
8 egg yolks from large eggs
1 T. vanilla extract
Cupcakes
1 ¾ c. all-purpose flour
1 ½ tsp. baking powder
1 tsp. kosher salt
6 T. butter, softened
1/4 c. plain non-fat Greek yogurt
1 c. granulated sugar
3 large eggs
3/4 c. milk (low-fat is ok)
2 tsp. vanilla extract
Chocolate Ganache
10 oz. semisweet chocolate, chopped in small pieces
1 ¼ c. cream or whole milk
Directions
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Pastry Cream:
Heat milk until hot and bubbly at the edges but not boiling.
While milk is heating, whisk together sugar, flour, and salt in a small bowl. In a medium bowl, whisk together egg yolks. Gradually add flour mixture to the egg yolks, whisking until incorporated before the next addition. Stream milk into egg yolk mixture, constantly whisking as you go. Once all milk is incorporated, return mixture to saucepan. Cook, whisking continually, until it bubbles when you stop whisking it, about 4-5 minutes. Remove from heat, and stir in vanilla extract.
Place pastry cream in a dish, and cover with plastic wrap. Press plastic wrap to touch the pastry cream. Refrigerate at least 2 hours.
Cupcakes:
Preheat oven to 350 F. Generously grease and flour a 12-cup muffin tin or use a cooking spray like Baker’s Joy that is a combo nonstick spray and flour.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, yogurt, and sugar until well-combined. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Beat in milk and vanilla until well-combined. Add flour mixture, and stir until just incorporated. Divide batter between prepared muffin tins.
Bake 15-20 minutes, or until the cupcakes spring back when lightly pressed. Cool cupcakes in the pan about 5 minutes, and then remove to wire rack to cool completely.
Chocolate Ganache:
Place chopped chocolate in a medium, heatproof bowl.
In a small saucepan, heat cream or milk until hot but not boiling. Starting with about 1/2-3/4 cup cream or milk, stream hot cream or milk into chopped chocolate, whisking as you stream. Continue to stream and whisk until chocolate has melted and ganache is smooth and spreadable.
Assemble:
Cut domed muffin top off of cupcake. Using a small, 1 tablespoon cookie scoop, scoop out a piece of cake.
Using the cookie scoop, scoop out some pastry cream, and place it in the scooped out portion of the cupcake.
Replace top of the cupcake, gently pressing the top onto the cream. Top cupcake with some chocolate ganache.