Who doesn’t love cupcakes?! I’m a big fan. They are adorable, individually-sized treats that are hard to resist. I love Boston Cream Pie, and these tiny versions are great! To be honest, I can’t eat just one. I generally need to consume at least two to satisfy my craving. They are so pretty, too! Excellent for entertaining. Your guests (like mine) will be very impressed!
Boston Cream Pie Cupcakes
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 tablespoons cornstarch
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons unsalted butter
- 6 tablespoons unsalted butter plus more at room temperature for greasing tins
- 1 1/2 cups all-purpose flour plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 3 large eggs room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate finely chopped
- 2/3 cup heavy cream
- To make the pastry cream: Pour the milk, vanilla extract, and salt into a heavy saucepan and heat over medium-high, bringing the milk just to under a boil, stirring occasionally so the milk doens’t burn to the bottom of the pan.
- Meanwhile, in a mixing bowl whisk together the eggs, sugar and cornstarch.
- When the milk is ready, slowly ladle about one-third into the eggs, whisking constantly. Pour the egg mixture back into the hot milk and continue whisking over medium heat until the custard is noticeably thicker, about 2 minutes.
- To check the correct thickness of the cream, dip a wooden spoon into the custard, remove it and run your finger across it. It should leave a line where your finger crossed. When the custard is thick enough, remove it from the heat and strain it into a clean bowl.
- Let cool for 10 minutes, stirring occasionally. Cut the butter into 1 tablespoon pieces and whisk the butter into the cream, one piece at a time. To cool the cream, cover the bowl with plastic wrap and press the wrap directly onto the top of the cream. Once the cream is a little cooler, put it into the fridge to finish cooling. Pastry cream will keep in the refrigerator for 5 days.
- To make the cupcakes: Preheat oven to 350 degrees F. Brush the muffin tins with butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.
- With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick, about 5 minutes. Reduce speed to medium, and gradually add flour mixture until just mixed.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk to batter in a slow, steady stream. Mix until smooth and beat in vanilla.
- Divide batter evenly among muffin tins (using a ladle is a good idea, as the batter is very liquidy). Bake, rotating tins halfway through, until cupcakes are golden and a cake tester comes out clean, about 15 minutes. Transfer tins to wire racks to cool for 10 minutes, then run a small knife around the edges of the tins to loosen cupcakes. Turn out cupcakes onto racks and let cool completely.
- To make the ganache: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat, and then pour mixture over chocolate. Let stand, without stirring, for a few minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Allow mixture to cool slightly before spooning over cupcakes.
- Use a serrated knife to gently split cupcakes in half horizontally. Use a small ice cream scoop (about 1 1/2 tablespoons) to distribute pastry cream among the bottom of the cupcake halves. Replace top halves and carefully press down lightly. Spoon about 1 tablespoon ganache over each cupcake. Refrigerate 30 minutes before serving.