Friday, May 27, 2011

Boston Cream Pie cupcakes!


Please excuse my poor picture quality -- I don't know what happened. However, this delicious and cute cupcake begs to be made. It is a bit labor intensive with all of the steps of making the custard and chocolate sauce topping, but the cake is pure decadence. My husband requested these for his birthday cake, and I thought that I'd share my recipe.

Yields about 10 cupcakes

Ingredients for the cakes:
1 1/4 cup cake flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 cup salted butter (if using unsalted, simply add 1/2 tsp salt)
3/4 cup milk
1 egg
1 tsp vanilla extract

For the custard:
1/3 cup sugar
2 tbsp cornstarch
pinch salt
1 1/2 cups milk
2 egg yolks
2 tsp vanilla extract

For the glaze:
1/4 cup semi-sweet chocolate chips
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup hot water

Directions:


Preheat oven to 350 degrees. Line or grease 2 cupcake pans.

Beat the cake ingredients together until well mixed, then pour into the cups to the halfway point. Bake the cakes for 25 to 30 minutes, until they are firm. Allow to cool.

For the cream filling, mix the sugar, cornstarch, milk, and salt. Cook over medium heat, stirring constantly. Bring to a boil, and ladle a bit of the mixture into the egg yolks, then add all to the saucepan slowly. Stir in the vanilla, and remove from heat. Allow to cool completely.

Assemble your cupcakes one of two ways: if you made shorter cupcakes, pile some glaze onto it, then stack on another small cupcake. If your cupcakes are tall, simply cut in half and spoon some glaze between the layers.

Now you're ready to glaze! Using the double broiler method, heat the chocolate until melted. Carefully remove from heat and add the sugar, then stir in the water slowly, until it reaches a thin consistency. While still slightly warm, pour the glaze over the cupcakes!

Serve with a good cup of coffee, tea, or milk, and plenty of napkins!
May 27, 2011 / by / 0 Comments
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