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Cupcakes: Boston Cream Pie Cupcakes




Source of Recipe


Envie
Make the pastry cream:


1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar
pinch of table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract


Heat cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar and salt together in a medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.


When cream reaches full simmer, slowly whisk it into yolk mixture. (Pour cream slowly and whisk quickly or you might end up with scrambled eggs!) Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to a small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.


Make the cupcakes:


8 tablespoons unsalted butter, softened
1 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups sifted cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk


Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one until well combined. Sift together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.


Pour batter into the prepared pan, filling each slot three quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center and light golden brown on top. Let cool in the pan on a cooling rack.


To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. Spoon a heaping tablespoon of pastry cream into the cavities. Trim each plug so that it is now a flat coin. Replace the cake coin on top of the custard and chill for 30 minutes.


Make the glaze:


1 cup heavy cream
8 ounces semi sweet chocolate, chopped


Heat the cream in a saucepan or in the microwave until almost oiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.


Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.