Rich and creamy Boston Cream Pie Cupcakes filled with homemade crème pâtissière and topped off with chocolate ganache.
- 240g flour (2 cups)
- 180g brown sugar (1 cup)
- 100g white sugar (1/2 cup)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 300ml buttermilk (1 and 1/4 cup)
- 1 teaspoon vanilla extract
- 115g butter, softened (1 stick)
- 3 large eggs
- 400ml milk (1 and 3/4 cup)
- 1 vanilla bean
- 5 egg yolks
- 80g white sugar (1/3 cup plus 1 tablespoons)
- 100ml heavy cream (1/2 cup)
- 30g cornstarch (1/4 cup)
- 10g flour (1 tablespoon)
- 70g dark couverture (2.5oz)
- 130g milk couverture (4.6oz)
- 120ml heavy cream (1/2 cup)
- Preheat oven to 180°C or 350°F and fill cupcake pan with liners.
- Combine flour, brown sugar, white sugar, baking powder, baking soda and salt and stir until well combined with a whisk.
- Add buttermilk, vanilla extract and butter and beat with an electric handmixer for a minute.
- Add in the eggs and beat for another 2 minutes.
- Fill batter into the prepared pan and bake for 20-25min or until a toothpick inserted comes out clean.
- Let them cool completely, then remove the liners and cut the cupcakes in half.
- Beat egg yolks and sugar until pale and fluffy.
- Add in the heavy cream, cornstarch and flour and continue beating for another 2min.
- Cut the vanilla pod in half and scrape out the seeds. Add seeds plus the pod and milk to a sauce pan.
- Cook until the boiling point is almost reached and remove from heat. Reduce heat to medium high. Take out the pod.
- Slowly add the egg mixture to the milk and cook until mixture has thickened, stirring vigorously to avoid clumps.
- Pass through a sieve into a bowl and cover the top of the cream with plastic wrap to avoid skin from forming.
- Let cool completely, then fill cupcakes with the cream.
- Chop the couverture into small pieces.
- Bring heavy cream to a boil and remove from heat.
- Add in the couverture but do not stir, let it sit for 3min. (Make sure it’s evenly covered with heavy cream)
- Stir until you have a smooth mass.
- Lastly pour the ganache over the filled cupcakes using a spoon.
- Let the ganache set completely.
Once the filling has set the cupcakes won’t slide or fall apart but are very stable and you can transport them without a problem. Do not transport them right after filling, the halves might slide apart. Store the cupcakes in the fridge for up to 3 days.