It’s been a while since I last posted! Sorry about that! But here’s a good recipe to make up for it. 🙂
I’ve never made Boston Cream Pie before (or Boston Cream Pie cupcakes) but when I saw Stephanie from Joy of Baking make these cupcakes, I really wanted to make them!
You have a super delicious vanilla cupcake filled with the yummiest vanilla cream and topped with chocolate ganache! Can it get more delicious? 🙂
While the original vanilla cupcake recipe is good, I switched to another vanilla cupcake recipe because I wanted a more light and fluffy cupcake. I’m going to post my version of the vanilla cupcake below, but I will also link to the original recipe if you want to try it.
Here is how I filled the cupcakes with the vanilla cream. You can also make a crater in the center of the cupcake and fill it with the pudding.
Insert the tip of your piping bag into the bottom of the cupcake…
…about halfway, and keep squeezing until you almost start seeing the cupcake crack…
…then slowly lift the tip out
Repeat the process by inserting the tip on top of the cupcake
This is where the chocolate ganache comes in!
You can see the vanilla cream coming out of the cupcake!
Boston Cream Pie Cupcakes
Here is the original Boston cream pie cupcakes recipe
1 1/2 cups AP flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup vegetable oil
2 egg yolks
3 Tablespoons granulated white sugar
2 Tablespoons arrowroot powder
1/8 tsp. salt
1 cup whole milk
1/2 Tablespoons butter (room temperature)
1 tsp. vanilla extract
4 ounces semisweet or bittersweet chocolate, cut into pieces
3 Tablespoons unsalted butter
1 1/2 Tablespoons oil
Preheat the oven to 350 degrees F. Grease your muffin pan and set aside.
In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Evenly fill your muffin pan with the batter and bake for about 20-22 mins. or until a toothpick inserted in a cupcake come out clean.
Pastry Cream: While the cupcakes are in the oven, in a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. Whisk or stir before using to get rid of any lumps that may have formed.
Chocolate Glaze: Melt the chocolate, butter, and vegetable oil in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, and let cool until it thickens slightly (to pouring consistency).
Assemble: Place the pastry cream in a piping bag fitted with an 1/2 inch (1 cm) plain tip. Fill each cupcake with the pastry cream by inserting the pastry tip into the top or bottom (or both) of each cupcake and squeezing just until you start to see cracks in the top of the cupcake. Then pour about 1-2 tablespoons of the chocolate glaze onto the center of each cupcake, letting it drip down the sides. Let the cupcakes sit at room temperature for an hour or two, or until the chocolate glaze dries.