I made these cupcakes awhile back for my friends Nicole’s babyshower. She has a beautiful baby girl, so naturally, I dyed everything pink! I have made these cupcakes before and they are delicious! The cake part is rich and moist and the pastry cream is wonderful, how do you not love pastry cream? That was actually the driving force for these cupcakes, Nicole was really craving some pastry cream during her pregnancy! The chocolate ganache on top ties the whole cupcake together.
These cupcakes are actually simpler than they look. Bake, cut in half, fill with a little pastry cream, and spoon over the ganache. There is no piping involved! I used silicon cupcake liners because you have to remove the cupcake from the liner to fill and the silicon ones are easier. Don’t worry, you can use paper liners just as easily, but would definitely use liners, no one wants to try and scrape out a cupcake from an unlined pan!
Boston Cream Pie Cupcakes
Adapted from Martha Stewart’s Cupcakes, page 114, 316, & 312
Yield – 20 cupcakes
Pastry Cream – make this first as it needs time to cool
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 cups milk
1 1/4 teaspoons vanilla extract
In a large bowl, beat the egg yolks until smooth. In a medium saucepan, add the sugar, cornstarch, and salt and place over medium heat. While stirring, slowly add the milk and cook until the mixture has thickened and begins to bubble. Pour a little of the milk mixture into the eggs and whisk together to warm the egg yolks. Pour all of the egg/milk mixture into the sauce pan and cook for another 2-4 minutes until the cream is thick enough to hold its shape, stir in the vanilla. Strain through a fine sieve into a clean bowl and cover with plastic wrap that is touching the surface of the pastry cream. Refrigerate at least 2 hours.
6 Tablespoons unsalted butter, room temperature cut into pieces
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 350 °F, sift together the flour, salt, and powder onto parchment, set aside. Melt butter and milk together in a small saucepan and bring to a boil. Meanwhile, whisk together the eggs and sugar on high speed in a stand mixer with a whisk attachment until the mixture holds a ribbon, or about 5 minutes. On low speed, add in the dry ingredients and mix until just incorporated. Add in the butter mix in a slow, steady stream and beat until just combined and then add in the vanilla.
6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup
Bring cream and corn syrup to a light simmer and then pour over chopped chocolate. Let sit for 1 minute and then stir to combine. Set aside, stirring occasionally until the mixture cools.
Place about 2 tablespoons of pastry cream on the bottom half of each cupcake, place the top on the pastry cream. Put the filled cupcakes on a wire rack on a baking sheet. Spoon about 1 tablespoon of ganache over each cupcake, allowing some to spill over. Let set for several minutes and then place in a fresh cupcake liner for serving. I would refrigerate these cupcakes until you are ready to serve/eat.