Boston Cream Pie CupcakesPhoto Credit : Liz Neily
Don’t be intimidated by the three components: The batter is a quick recipe made by hand, the cupcakes can be baked in advance and frozen, and the filling takes just 10 minutes. (Freezing actually makes it easier to cut and fill them.) With these fluffy vanilla cakes filled with pastry cream and glazed with semisweet chocolate, you have a New England classic in an easy-to-serve format: Boston Cream Pie Cupcakes
1½ cups (195 grams) cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla extract
¼ cup whole milk, at room temperature
Preheat your oven to 350°F and line 12 muffin tins with cupcake liners.
First, make the cupcakes: In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the sugar, melted butter, eggs, sour cream, and vanilla extract until they’re fully combined. Add half of the flour mixture, followed by the milk, and then the remaining flour mixture, whisking until the batter is just smooth. Fill each cupcake liner about 1/2 full and bake until a toothpick inserted in the center of the cupcake comes out clean, 14 to 16 minutes.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a cooling rack. Allow the cupcakes to cool completely. For easiest results, freeze for 20 minutes before filling.
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon kosher salt
4 large egg yolks
2 cups whole milk
3 tablespoons cold unsalted butter, cut into 3 pieces
2 teaspoons vanilla extract
Meanwhile, make the filling: Set a sieve over a heatproof bowl and set aside. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is pale yellow and fluffy. Slowly whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken, 6 to 7 minutes. Continue whisking until it begins to bubble and then cook, stirring, for an additional minute.
Remove the saucepan from the heat and whisk in the cold butter and vanilla. Pour the pastry cream into the sieve set over the bowl, using a rubber spatula to press the cream through. Cover with plastic wrap, pressing the wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
1 cup semisweet chocolate chips
½ cup heavy cream
Pinch of salt
When you’re ready to assemble the cupcakes, make the ganache: Place the chocolate chips in a small heatproof bowl. Pour the cream into a small saucepan over medium heat, add a pinch of salt, and bring to a gentle simmer. Pour the hot cream over the chocolate and let it sit for 3 to 4 minutes. Whisk until the mixture is smooth and glossy. Use immediately.
Assemble the cupcakes: Using a sharp paring knife, cut out a 1-inch hole in the top center of each cupcake, being careful not to cut through to the bottom. Use the tip of the paring knife to carefully lift out the cylinder of cake. Set aside. Fill the cupcakes using a piping bag or a small spoon, being sure to stop just before the top. Trim the reserved cylinder so that it fits atop the filling and press gently so that the top of the cupcake is smooth. Lightly dust off any crumbs. Repeat with remaining cupcakes.
Carefully dip the top of each cupcake into the glaze, being sure to cover to the edge of the cupcake liners. Place on a tray or cooling rack and allow the glaze to set. Cover and refrigerate until serving. May be served cold or at cool room temperature.