Day 287 - Boston Creme Pie Cupcakes (yes please!!)

I hosted book club tonight and for dessert I wanted to make something delicious. I turned to my Martha Stewart cupcake book and decided on Boston Creme Pie Cupcakes

**A note before baking these: they take longer too make - so I am really glad I decided to bake the cake portion yesterday. The actually cooking & prep time isn't so bad, but some steps require fridge time.

Cupcake Ingredients: (makes 18)
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Vanilla Cream Ingredients: (makes 1 1/2 cups) - more than enough
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract




Chocolate Ganache Glaze Ingredients: (makes about 1 1/4 cups)
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Directions:

Preheat oven to 350 and butter and flour standard muffin tins.

Whisk or sift together flour, baking powder, and salt in a small bowl.

Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed until fluffy and pale yellow and thick enough to hold a ribbon, about 5 minutes.



Reduce the mixer to medium and add in dry ingredients. Mix just enough to incorporate ingredients.

Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter in a slow steady stream; mix until smooth (do not over mix)

Beat until smooth.

Add vanilla.

Divide batter among prepared cups, filling each halfway. Bake cupcakes, rotating tins halfway through, until light golden and a cake tester inserted in the center comes out clean, about 15 minutes. Let cool in tins for 10 minutes on wire racks, then transfer cupcakes to wire racks. Let cool completely. Cupcakes can be stored overnight at room temperature.


*** Have vanilla cream and chocolate ganache ready ***

Using a serrated knife, cut each cake in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and refrigerate 30 minutes before serving.

These turned out pretty great. Next time I will spoon some chocolate ganache on the bottom layers too and possibly keep the cakes a bit thinner.