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Boston Cream Pie Cupcakes

February 27, 2013

Boston cream pie… it’s not a pie at all. It’s not even a cake really. I’ll call it a dessert. Yeah, dessert sounds right or pudding for those of you across the pond. I love the look of the original and wanted to make it mini.

I love tiny food. I don’t know if it’s because I feel like a giant or just enjoy the mandatory portion control (when people are watching, anyway) but I just LOVE tiny food. I also love to share food. My love of cupcakes fits right in. They are easy to transport and giveaway without too much mess or trouble.

I started investigating this recipe for as a birthday treat for a friend at work. I think they came out nice and they tasted fantastic, so I think this is definitely a keeper!

See, I said I would post “regular” recipes too. I’ve actually had this in the back log for a while, prepaleo or PP if you will. Enjoy!

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons aluminum free baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup whole or 2% milk
  • 6 tablespoons softened unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla

Cream Filling

  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup whole or 2% milk
  • 1/2 teaspoon vanilla

Chocolate Topping

  • 2/3 cup heavy cream
  • ½ bag of chocolate chips, semi-sweet or milk chocolate –  this is 6oz or 1 cup

Cupcakes:

Preheat oven to 350 degrees. Cream butter and sugar in your mixer, 2-3 minutes on medium. Premix your dry ingredients together in a large bowl.  Add eggs, one at a time to your butter and sugar. Next add your vanilla. Alternate adding your dry ingredients and milk, beginning and ending with wet. Spoon batter into buttered and floured cupcake tins, fill each 2/3 full or a little under – you don’t want domed tops. Bake for 15 minutes. Let cool 10 minutes before trying to remove! Makes about 16 cupcakes.

Cream:

Mix sugar, starch and salt in a medium saucepan. Place over medium heat and add your milk. Cook roughly 5 minutes, stirring, until the mixture bubbles and thickens a bit.

Whisk your egg yolks until smooth. Pour a quarter of the hot mixture into your egg yolks. Whisk quickly and constantly until incorporated. If you add too much or don’t stir fast enough you’ll get scrambled eggs so beware!  Now pour the egg yolk mixtures into the saucepan with the hot sugar mix and stir until smooth. Place the pan back on the heat and cook an additional 2-3 minutes until the mixture is thickened.

Store in the fridge for 1 hour (up to two days) with plastic wrap directly on the top, if not it forms a yucky skin that is NOT good eats.

Chocolate Topping:

Heat your heavy cream in a small saucepan over medium heat. When it starts to bubble, remove it from the heat and dump in the chocolate chips and let sit for 5 minutes. Stir until smooth (AFTER waiting the 5 minutes!).

Assembly!

Cut each cupcake in half. Slather the bottom half with your cream. Top with the, well, the top. Spoon chocolate sauce on top.

Tah-dah!  Your masterpiece is complete.

Yeah, there are three steps but overall these are pretty easy and spectacular to look at. Everyone will be soooo impressed! (Did I mention they taste good too?)

 

 

Boston Cream Pie Cupcakes

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4 Comments leave one →
  1. February 28, 2013 6:03 AM

    What a lovely bake! I’m so sure it’s very delicious too! =)

  2. February 28, 2013 10:39 AM

    yummmmm!

  3. trish permalink
    March 5, 2013 12:44 PM

    These look delicious! I must try out the recipe!

  4. March 9, 2013 10:42 AM

    Wow

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