Boston Cream Pie has got to be one of the most delightful desserts ever. This recipe takes the best of Boston Cream Pie and serves it up in individual portions. Making Boston Cream Pie Cupcakes offers easy serving and wonderful portion control. You have to try these!
Makes 12 cupcakes
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 3 tablespoons unbleached flour
- 1 teaspoon vanilla extract
- Make filling. In a medium saucepan, heat the milk over low heat, just until it is hot. It should measure about 150 F on a thermometer. Remove from heat.
- Meanwhile, in a medium bowl, whisk the sugar and egg yolks until smooth. Whisk in the flour until smooth. Whisking constantly, slowly pour the hot milk into the yolk mixture, then pour it back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon untl it thickens and comes just to a boil; stir often where the bottom and sides of the pan meet to prevent scorching. Remove the pan from the heat and pour the cream through a fine strainer into a medium bowl. Stir in the vanilla. Press a piece of plastic wrap over the surface of the pastry cream and use the tip of the knife to poke a few holes into the plastic wrap to let the steam escape. Refrigerate for 2 hours or until cool to the touch and thickened further.
- 3/4 cup self-rising flour
- 1/2 slightly heaping cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before assembling.
- 1/2 cup heavy whipping cream
- 1 Tablespoon unsalted butter, cut into 2 pieces
- 1 1/2 Tablespoons light corn syrup
- 3/4 cups semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- In a medium saucepan, heat the cream, butter and corn syrup over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure about 175 F on a thermometer; do not let it boil. Remove the pan from the heat, add the chocolate chips and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.
- Let it sit at room temperature until it reaches the thickness desired. To store it, pour the cooled sauce into a small bowl, cover and refrigerate up to 2 weeks. Reheat as needed by heating over low heat to soften or melt.
- Use a serrated knife to slice the top (about 1/4 inch thick slice) off each cupcake. Set the tops aside. Cut a cone shaped piece, about 1-inch across and 1-inch deep out of the middle of each cupcake. Discard (or eat) the little pieces. Spoon about 1 ½ tablespoons of the cream into the hole in each cupcake. Replace the cupcake tops.
- Using a thin metal spatula or knife, spread about 1 tablespoon of glaze over each cupcake top. Serve or cover and refrigerate to serve cold.