Boston Cream Pie Cupcakes
Description
Indulge your family and guests with these soft, rich, decadent cupcakes. They are made from sponge cake, filled with vanilla filling and then topped with a chocolate ganache.
Ingredients
Cake:
12 T. unsalted butter, softened
1 c. sugar
2 t. vanilla
3 eggs
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
2/3 c. buttermilk
Filling:
3 egg yolks, beaten
3 c. milk
1/2 c. sugar
1/3 c. cornstarch
1/4 t. salt
1 t. vanilla
Ganache:
8 oz. semi-sweet baking chocolate, finely chopped
1 c. heavy cream
Directions
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Preheat oven to 350 degrees F. Line a lightly greased muffin pan with 12 cupcake liners.
Cake:
In a large bowl, cream together butter and sugar; add vanilla; beat again. Add eggs, 1 at a time, beating well after each addition.
In another bowl, mix together the flour, baking powder and salt.
Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
Fill each cupcake liner 3/4 of the way full.
Bake for 18-25 minutes, or until a wooden toothpick comes out clean. Allow to cool completely.
Filling:
In a medium bowl, beat egg yolks well. Gradually stir in milk until well blended.
In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt. Gradually add in milk mixture, stirring well to prevent lumps.
Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
Set pot in a large bowl of ice water, still stirring. Add vanilla; stir to combine.
Place a piece of plastic wrap directly on the filling to prevent a skin from forming. Place in refrigerator until ready to use.
Ganache:
Place chocolate in a food processor; process until finely chopped; transfer to a bowl; set aside.
Heat cream in a small saucepan until cream starts to steam, stirring often. Gradually add hot cream to the bowl of chocolate; whisk until mixture is smooth. Wait until cool enough to handle, but not hardened.
Assembly of cupcakes:
When cupcakes are completely cooled, transfer cream filling to a piping bag with filling tip attached.
Fill each cupcake with cream filling; set aside.
Dip each cupcake into the finished ganache. Allow 30 minutes to 1 hour for the ganache to set.
Makes 12 cupcakes.
Homemade pastry cream is preferred and the best, but in a pinch substitute a boxed pudding mix, prepared to package instructions.
Allow ganache to cool for at least 10-20 minutes before dipping cupcakes in it, or it will be too runny.
Store in the refrigerator until ready to serve, up to 2-3 days. Bring to room temperature about 30 minutes before serving.
To Make in Advance: Prepare the cupcakes, filling, and ganache; store them separately, covered in the refrigerator, then assemble prior to use.