Boston Cream Cupcakes

By MarieR

Ingredients

• Instructions:
• Cupcakes
• 2/3 cup granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 eggs
• 2 tsp of baking powder
• 1/8 teaspoon salt
• 1-1/2 cups all purpose flour
• 1/2 cup whole milk
• 1 tablespoon vanilla paste or extract
• Filling
• 3/4 cups whole milk
• 1-1/2 tablespoons of all purpose flour
• 2 tablespoons granulated sugar
• 1 egg yolk
• 1 teaspoon of vanilla paste or 1 package vanilla pudding
• pinch of salt
• Ganache
• 4 ounces semisweet chocolate chips
• 1/3 cup heavy cream
• 1 teaspoon butter, softened
• 1/8 teaspoon salt
• Start by preheating your oven to 350 degrees, and spraying down a muffin pan with nonstick cooking spray.
• Mix together all of your dry ingredients into a large bowl, and in a separate bowl cream the butter and sugar with your mixer, or super powerful arm and whisk!
• Add the eggs and vanilla to the sugar/butter mixture, and once emulsified add in the milk.
• Combine the wet and dry ingredients, mix, and then pour into the cupcake tin. Bake the cakes for 20 minutes, and while they are in the oven get started on making the ganache and filling.
• Time to start the filling. In a large saucepan combine your milk, egg yolk, sugar, flour and salt. Whisk everything together and add the vanilla paste. If you do not have vanilla paste, don’t worry! Vanilla pudding also works well here.
• It will take about 7-10 minutes for the mixture to thicken. Once it is of a good consistency, run it through a sieve to make sure it is completely creamy and pure.
• Pour the cream mixture into a bowl, and cover it with plastic wrap to prevent the top from getting crusty (allowing the wrap to touch the mixture is a good thing!). Let it sit in the fridge for a few hours.
• While your filling is cooling, it is a good time to also take out your cupcakes to allow them cool, as they need several hours of cooling before they will be ready for the next step.
• Now time to make the ganache. Heat your heavy cream, and pour it over the chocolate chips allowing them to melt.
• And at last, time to put it all together! Pour about a tablespoon of filling into each cupcake, and then top it with a layer of chocolate ganache.
• These little treats will be a pleasure to anybody who will lay eyes on them, and is a great day activity to do with the kids.

Details

Servings 1
Adapted from awm.com

Preparation

Step 1

Start by preheating your oven to 350 degrees, and spraying down a muffin pan with nonstick cooking spray.

Mix together all of your dry ingredients into a large bowl, and in a separate bowl cream the butter and sugar with your mixer, or super powerful arm and whisk!

Add the eggs and vanilla to the sugar/butter mixture, and once emulsified add in the milk.

Combine the wet and dry ingredients, mix, and then pour into the cupcake tin.  Bake the cakes for 20 minutes, and while they are in the oven get started on making the ganache and filling.

Time to start the filling.  In a large saucepan combine your milk, egg yolk, sugar, flour and salt.  Whisk everything together and add the vanilla paste.  If you do not have vanilla paste, don’t worry!  Vanilla pudding also works well here.

It will take about 7-10 minutes for the mixture to thicken.  Once it is of a good consistency, run it through a sieve to make sure it is completely creamy and pure.

Pour the cream mixture into a bowl, and cover it with plastic wrap to prevent the top from getting crusty (allowing the wrap to touch the mixture is a good thing!).  Let it sit in the fridge for a few hours.

While your filling is cooling, it is a good time to also take out your cupcakes to allow them cool, as they need several hours of cooling before they will be ready for the next step.

Now time to make the ganache.  Heat your heavy cream, and pour it over the chocolate chips allowing them to melt.

And at last, time to put it all together!  Pour about a tablespoon of filling into each cupcake, and then top it with a layer of chocolate ganache.