Boston Cream Pie Cupcakes
www.bakingbeauty.net
www.bakingbeauty.net
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Ingredients

  • For the Boston Cream Pie Cupcakes
  • 1¾ Cup (12 Tablespoons) Butter ,Softened
  • 11 Cup White Sugar
  • 12 Vanilla ExtractTeaspoons Vanilla
  • 13 Eggs
  • 11½ Cups All Purpose Flour
  • 12 Teaspoons Baking Powder
  • 1 ⅔ Cup Buttermilk
  • 1 For the Pastry Cream
  • 13 Egg Yolks
  • 13 Cups Whole Milk
  • 1½ Cup Sugar
  • 1 ⅓ Cup Cornstarch
  • 1¼ Teaspoon Salt
  • 11 Teaspoon Vanilla Extract
  • 1 For the Chocolate Ganache
  • 11 ⅓ Cup Chocolate Chips
  • 11 Cup Heavy Whipping CreamFor the Boston Cream Pie Cupcakes
  • 1 Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • 1 In a large bowl, cream butter and sugar until light and fluffy.
  • 1 Stir in vanilla, eggs, and baking powder.
  • 1 Gradually add flour and buttermilk a little at a time until just combined.
  • 1 Fill prepared liners ¾ of the way full. Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
  • 1 Cool completely.
  • 1 For the filling
  • 1 In a medium bowl, beat egg yolks. Stir in milk until well combined.
  • 1 In a large saucepan over medium low heat combine sugar, cornstarch, and salt. Gradually whisk in milk.
  • 1 Boil, stirring constantly for 1 minute. Immediately remove from heat.
  • 1 Place sauce pan into an ice bath. Cool slightly and stir in vanilla.
  • 1 When mixture has cooled a bit, stir in vanilla.
  • 1 For the Chocolate Ganache
  • 1 Place chocolate chips in a large bowl.
  • 1 In a medium sauce pan, bring heavy cream to a simmer. Remove from heat and pour over chocolate chips.
  • 1 Cover for 5 minutes, and then stir until smooth.
  • 1 Putting It All Together
  • 1 Core out the center of each cupcake using a cupcake corer or nice. Fill each cupcake with pastry cream.
  • 1 Dip into a generous amount of ganache. Allow to set for 30-60 minutes.

Instructions

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