It’s pretty much known that Boston cream anything is going to be amazing. I mean even Boston cream donuts from Dunkin Donuts are pretty awesome and their donuts completely…well…suck for lack of a better word. So when I offered to make cupcakes for a going away and was told my cupcakes were legendary, I knew that I had to pick a pretty great flavor that people would go crazy over. Of course I turned to my trustee source for all cupcake ideas, Pinterest. But this time Pinterest let me down. I just couldn’t seem to find anything that I thought would be perfect. Randomly Boston cream pie was in my head so I just went for it since it’s usually a crowd pleaser!
[Inspired by Martha Stewart]
Makes 18 Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 Tsp. baking powder
- 1/2 Tsp. salt
- 1/2 cup milk
- 6 Tbsp. butter at room temperature
- 3 eggs
- 1 cup sugar
- 2 Tsp. vanilla bean paste (or vanilla extract)
- Preheat oven to 350 degrees. Butter and flour cupcake tins.
- Whisk together flour, baking powder, and salt in a small bowl.
- Warm milk and butter in a saucepan over low heat.
- Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
- Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla.
- Divide batter among muffin cups, filling each halfway. Bake cupcakes for 15-18 minutes or until light gold.
For Vanilla Cream Filling
*Note…This recipe didn’t quite fill the 18 cupcakes. I suggest doubling the filling recipe so that each cupcake has a little extra filling.*
- 2 egg yolks
- 1/4 cup sugar
- 2 Tbsp plus 1/2 tsp. cornstarch
- Pinch of salt
- 1 cup milk
- 1 Tsp. vanilla bean paste (or vanilla extract)
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour.
- Core cupcakes and fill with pastry cream and replace with top of the cut out core.
For Chocolate Ganache
- 1 stick of butter
- 7 oz. bittersweet chocolate chips
- Place butter and chocolate in a microwavable bowl and microwave on 30 second intervals until melted, stirring between each interval
- Cool for at least 30 minutes before topping cupcakes
Yum, these were tasty little guys! The only thing I’d do differently is double the filling recipe because I didn’t have enough to fill 18 cupcakes…mine only filled 16. If I had a double batch, then each cupcake would have more of the delicious filling. I actually had a nightmare before I brought them into work that people bit into them and there was just a hole in the middle with no filling. Thank goodness they had filling in them! I think these are a make again recipe!