Boston Cream Pie Cupcakes

10/17/2017

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

The kids even made smores over the campfire.

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
Ingredients
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

To make the pastry cream, place the egg yolks in a medium bowl and whisk.

In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt.

Gradually add the milk in a steady stream and cook until the mixture thickens and starts to bubble, about 5 minutes.

Whisking constantly, slowly add about a third of the hot milk mixture into the bowl with the egg yolks to temper.

Return the contents of the bowl back into the saucepan with the remaining milk mixture. Continue to cook, whisking constantly, until the mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4 minutes.

Remove from the heat and stir in the vanilla.

Strain the mixture through a fine mesh sieve into a heatproof bowl.

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.

To make the cupcakes, preheat the oven to 350˚ F. In a medium bowl, combine the flour, baking powder, and salt.

Combine the milk and butter in a small saucepan over medium-low heat.

Add the eggs, egg yolk, and sugar to the bowl of an electric mixer and beat on high speed about 5 minutes.

Add the dry ingredients and mix on medium-low speed just until incorporated.

Bring the milk mixture just to a boil. With the mixer on low speed, add the hot milk mixture in a slow, steady stream, mixing just until smooth. Blend in the vanilla.

Fill greased muffin cups halfway with the batter.

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.

To make the chocolate glaze, place the chocolate in a medium heatproof bowl.

Combine the cream and corn syrup and bring to a simmer in a saucepan. Pour the hot cream over the chocolate and let stand 1-2 minutes until the chocolate begins to melt.