Boston Cream Pie Cupcakes

I have always been interested by Boston cream pie, as it is actually a cake.  Yet it’s called a pie.  According to Wikipedia, the dessert was first made in a hotel in Boston in 1896 by an Armenian-French chef.

And it was made the “official dessert” of Massachusetts in 1996.  I did not know that states could have an official dessert.  Massachusetts cheats a bit though.  We have a state dessert and a state cookie.  Which is chocolate chip by the way.  Missouri’s state dessert is the ice cream cone.  Ok, I need to get off Wikipedia now.  But not before I tell you that both Ohio and Oklahoma have multiple “state meals”…how does that work?  Oh and, the state “snack food” of Utah is jell-o, ok I’m done, I swear.

Sooo, back to Boston cream cake, I mean pie.  I remember the first time I attempted to make a full sized one with my friend Diego.  We used a cookbook with British measurements (by weight, not volume) without a kitchen scale in his mom’s kitchen.  His mom and I did all the work, and the cake-pie came out…well…edible.

My next attempt was last year for my stepfather’s birthday.  Much more success was achieved, and everyone was pleased. Which brings me to these cupcakes, made for my stepdad’s b-day again.  I guess he really likes Boston cream cake-pie.  I’ll have to think of another iteration for next year.  I’m thinking whoopie pies are a good way to go.

But for this year I made cupcakes.  Tasty vanilla cupcakes filled with pastry cream and topped with ganache.  Perfect for those of you who like your Boston cream pie-cake handheld and adorable.

Boston Cream Pie Cupcakes

Adapted from She Who Bakes

Makes 12-14 cupcakes

For the pastry cream:

2 large egg yolks

¼ cup sugar

2 Tbsp plus ½ tsp cornstarch

¼ tsp salt

1 cup 2% or whole milk

1 tsp vanilla extract

For the cupcakes:

3 large eggs

 1 cup sugar

1 ½ cups flour

1 ½ tsp baking powder

½ tsp salt

6 Tbsp unsalted butter, cut into pieces

½ cup milk

For the ganache:

6 oz dark chocolate, roughly chopped

2/3 cup heavy whipping cream

First make the pastry cream. Whisk the egg yolks in a small bowl until smooth.  Meanwhile, heat the sugar, cornstarch, salt and milk in a saucepan over medium heat. Stir constantly until the mixture thickens. Once the thickened mixture starts to bubble, remove the saucepan from heat.  Pour 1/3 of the thickened mixture into the yolks and whisk until smooth.  Return the yolk mixture back to the saucepan and place it back over heat. Add in the vanilla extract and stir it for another 4 mins.  Pour the cream into a bowl and press a piece of plastic wrap against the surface to prevent a skin from forming.  Chill for at least 4 hours.

For the cupcakes, preheat the oven to 350 degrees F and line a muffin tray with paper liners. In a medium bowl, whisk together the flour, baking powder and salt.  In a large bowl, beat together the eggs and sugar until pale, about 5 minutes.  Add in the flour mixture and stir to combine.  Place the butter and milk in a saucepan over medium heat and bring it to a boil.  Once it comes to a boil, pour the mixture into the batter and beat well. Finally, mix in the vanilla extract. Scoop the batter into muffin cups about 2/3 of the way full.  Bake for 15 mins, or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack and let it cool.

Once the pastry cream has chilled, remove it from the fridge and beat it until it’s smooth. Set it aside while you make the ganache.

Put the chopped chocolate in a heat-proof bowl. Bring the heavy cream to a boil over medium heat in a small saucepan.  Once it boils, pour it over the chocolate. Let it stand for 3 mins, then whisk until smooth.  Set aside to let it cool.

For the assembly: using a paring knife, cut out a cone the top of the cupcakes and set them aside.  Fill the holes with pastry cream.  Cut the bottoms off the cones so only the top remains, and place the tops over the pastry cream, pressing down.  Using a spoon or an offset spatula, spread about a tablespoon of the chocolate ganache over the tops of the cupcakes.  Let the ganache set for 15 mins (putting the cupcakes in the fridge will expedite the process) and serve!

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One Comment on “Boston Cream Pie Cupcakes”

  1. […] BashFul Bao Share : Pin ItTweet Posted by Miss Cupcake in All Chocolate Cupcakes and tagged with boston, […]


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