Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes
Filling
1 1/2 C. whole milk
1/2 C. sugar
4 large egg yolks
3 Tablespoons all purpose flour
1 Tsp. vanilla extract
Cupcakes
2/3 C. whole milk
1 C. all purpose flour
1 Tsp. baking powder
1/2 Tsp. salt
4 large eggs
1 1/3 C. sugar
2 Tsp. vanilla extract
Chocolate Glaze
1 C. heavy whipping cream
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons light corn syrup
9 Oz. (1 1/2 cups) semisweet chocolate chips
1/2 Tsp. vanilla extract
Making the filling: In a medium saucepan, heat the milk over low heat, just until
it is hot, it should measure about 150 on a candy thermometer. Remove from the
heat. Meanwhile, in a medium bowl, whisk the sugar & 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, until it thickens & just comes to a
boil for 1 minute, stirring constantly. Remove the pan from the heat & pour the
pastry cream through a fine strainer into a medium bowl. Discard any bits in the
strainer. Stir in the vanilla. Press a piece of plastic wrap onto the surface of the
pastry cream & use the tip of a knife to poke a few holes in the plastic wrap to let
steam escape. Refrigerate for 2 hours, or until cool to the touch & thickened
further. Now make the cupcakes, Preheat oven to 350 degrees & line 12 extra
large muffin tin C. with large paper cupcake liners. Spray the paper liners with
nonstick cooking spray. In a medium saucepan, heat the milk over low heat just
until it is hot, it should measure about 150 on a candy thermometer. Remover
from the heat. Sift the flour, baking powder, & salt into a medium bowl & set
aside. In a large bowl, using an electric mixer on medium speed, beat the eggs &
sugar until thickened & lightened to a cream color, about 3 minutes. Stop the
mixer & scrape the sides of the bowl as needed during mixing. Mix in the vanilla.
On low speed, mix in the flour mixture until it is incorporated. Slowly add the hot
milk & continue mixing for about 30 seconds, until the batter is smooth, the
batter will be thin. Fill each paper liner with a scant 1/2 C. of batter, to about 5/8
inch below the top of the liner. Bake just until the tops feel firm & a toothpick
inserted in the middle comes out clean, about 16 minutes. Cool the cupcakes for
10 minutes in the pan on a wire rack. Turn the cupcakes top side up to cool
completely. Fill the cupcakes. Remove the paper liners from the cupcakes. Use a
serrated knife to slice the top about a ¼” thick slice off each cupcake, set the tops
aside. Cut a cone shaped piece about 1 inch across & 1” deep, out of the middle of
each cupcake. Discard or eat the little pieces. Spoon abut 1½ tbsp. of the cold
pastry cream into the hole of each cupcake. Replace the cupcake tops, some of the
filling may spread over the middle of the cupcakes when the tops are replaced.
Frost the cupcakes. Using a thin metal spatula, spread 1 tbsp of the chocolate
glaze over each cupcake top, & replace them on top of the cupcakes. Serve, or
cover & refrigerate to serve cold.
Cupcakes!
