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Introduction:
Boston Cream Pie, the iconic dessert known for its delightful layers of light cake, rich custard, and glossy chocolate glaze, has been a beloved treat for generations. However, if you're craving the flavors of this classic dessert in a more convenient and portable form, these Boston Cream Pie Cupcakes are the perfect solution. With their light and fluffy cake, smooth vanilla custard filling, and decadent chocolate topping, these cupcakes offer all the indulgence of the original dessert in individual servings. Whether you're hosting a party or just satisfying your sweet tooth, these mini cupcakes are sure to impress.
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Vanilla Custard Filling:
1 cup whole milk
1/2 cup heavy cream
3 large egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
For the Chocolate Glaze:
4 oz semisweet chocolate, chopped
2 tbsp unsalted butter
1 tbsp heavy cream
1 tbsp light corn syrup (optional, for extra shine)
Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the butter with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and stir until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
2. Make the Custard Filling:
In a saucepan, combine the milk and heavy cream, and heat over medium heat until it begins to steam (don’t let it boil).
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
Gradually pour the hot milk mixture into the egg mixture while whisking constantly. Then return the combined mixture to the saucepan.
Cook over medium heat, whisking continuously, until the custard thickens (about 5-7 minutes). Once thickened, remove from heat and let it cool.
Once cooled, transfer the custard to a piping bag.
3. Prepare the Chocolate Glaze:
In a heatproof bowl, melt the chocolate and butter together in the microwave in 30-second intervals, stirring each time until smooth.
Stir in the heavy cream and corn syrup (if using) to achieve a glossy, smooth glaze.
4. Assemble the Cupcakes:
Once the cupcakes have cooled, use a small knife or a cupcake corer to create a hole in the center of each cupcake.
Pipe the cooled vanilla custard into each cupcake, filling it until the custard slightly peaks above the surface.
Spoon or drizzle the chocolate glaze over the top of each cupcake, letting it gently drip down the sides.
Tips for Serving and Storing:
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