Tuesday, March 15, 2011

Boston Cream Pie Cupcakes

OH.SO.GOOD!!!!! This picture is worth a thousand words. These cupcakes rocked! I just love Boston Cream Pie so when I saw these adorable little cupcakes on the internet, I added them to my To-Do list for the week. These cupcakes were very impressive looking and did not disappoint. They were so good!

So why do they call it Boston Cream Pie when it's actually a cake?

Boston Cream Pie Cupcakes
Source: Sugar Plum

1 1/4 c. flour
2 t. baking powder
1 1/2 t. meringue powder (optional, but recommended)
1/4 t. salt
6 T. butter, softened
2/3 c. sugar
2 large eggs, room temperature
1 t. vanilla extract
1/2 c. buttermilk
1/4 c. sour cream

1 large egg yolk
1/2 c. heavy cream
1/4 c. sugar
1 1/2 T. cornstarch
1/8 t. salt
1 T. butter
1/2 t. vanilla extract

1/2 c. semisweet chocolate chips
3 T. heavy cream

Heat oven to 350 degrees F. Coat a (12 cup) muffin pan with cooking spray or line with paper liners.

To make the cake, in a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy. Beat in eggs and vanilla until well combined. Beat in buttermilk and sour cream until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Divide batter into muffin cups; bake 15 minutes or until cupcakes are well risen and cake springs back when touched. Cool on wire racks.

To make the filling, whisk egg yolk in a small bowl. In a small saucepan over medium heat, whisk together cream, sugar, cornstarch and salt until well combined; continue to cook, whisking frequently, until mixture is hot. Gradually pour half of the hot cream into egg yolk, whisking constantly. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture for 1-2 minutes, whisking constantly, until thickened and coats the back of a spoon. Strain custard into a small bowl and stir in butter and vanilla until combined. Chill custard in refrigerator until it reaches room temperature.

To make the ganache, in a medium bowl, stir together chocolate and cream. Melt mixture in the microwave for 1 minute, stirring every 20 seconds, until melted and smooth.

To assemble cupcakes, scoop out a tiny bit of cake from the center of each cupcake and place a spoonful of custard into the center. Spoon and spread chocolate ganache on top of cupcakes.

Makes 1 dozen cupcakes.

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