I feel like I am finally getting things back to "normal" at home after our Thanksgiving trip to Boston. I am so not complaining about having to play catch up though because the trip was TOTALLY worth it. We had a GREAT time visiting with my brother and my niece and my parents while we toured the fabulous city of Boston.
It was a little rainy and chilly (at least for the southerners) but that didn't stop us from making our way through the streets of Boston.
And since we did all that walking ... we got pretty hungry so we ate ... and ate, and ate, and ate
There was certainly no lack of good food in Boston. (It's good to be on vacation.) We were not about to leave town without sampling the Boston cream pie as well.
Which brings me to the recipe of the day ... Boston cream pie cupcakes. I guess it's not hard to figure out where the inspiration for this yummy dessert cupcake came from. (Oh and Annieeats.com helped out with the recipe too.)
Boston Cream Pie Cupcakes
Yield: about 30 cupcakes
For the pastry cream:
4 large egg yolks
½ cup sugar
¼ cup cornstarch
Pinch of salt
2 cups milk
1¼ tsp. vanilla extract
For the cupcakes:
9 tbsp. unsalted butter, at room temperature, plus more for greasing pans
2¼ cups all-purpose flour, plus more for pans
2¼ tsp. baking powder
¾ tsp. salt
¾ cup milk
4 large eggs plus 1 egg yolk
1½ cups sugar
1½ tsp. vanilla extract
For the ganache:
9 oz. semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1½ tbsp. light corn syrup
Gradually add the milk in a steady stream and cook until the mixture thickens and starts to bubble, about 5 minutes.
Cover with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours and up to 2 days.
Bake, rotating the pans halfway through baking, until golden and a toothpick inserted in the center comes out clean, about 15 minutes total. Transfer the pans to a cooling rack and let stand for 10 minutes. Run a small offset spatula or knife around the edges of each cake to loosen. Turn the cakes out onto the cooling rack and let cool completely.
Gently whisk the mixture until the chocolate is totally melted and a smooth ganache forms.
To assemble the cupcakes, cut a hole in the center of each cupcake with a serrated knife.
Spoon about 1 tablespoon of the pastry cream into each cupcake.
Spoon about 1 tablespoon of the chocolate glaze over each cupcake. Refrigerate at least 30 minutes before serving.
Since I made these in December, I dressed mine up with dark chocolate Christmas trees.
If I can't be in Boston, I can have the next best thing.
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