Boston Cream Pie Cupcakes
Recipes Cakes Desserts Holidays
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.