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Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
Mini Boston cream pie cupcakes: fluffy vanilla cake filled with pastry cream, topped with rich chocolate frosting.
Ingredients:
  • 3 egg yolks, at room temperature
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup very cold heavy whipping cream
Instructions:
  • To make the pastry cream, combine egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and a pinch of nutmeg in a bowl. Mix well. Gradually add 2 tablespoons of flour, stirring until fully combined.
  • Heat 1 cup of half-and-half in a saucepan until just simmering. Slowly pour it into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan, cook until thickened, then stir in 1 tablespoon butter until melted. Finally, add the rest of the butter and 1 1/2 teaspoons vanilla, and mix well.
  • Set a fine mesh strainer over a mixing bowl. Strain pastry cream into the bowl, press out any lumps using a spatula. Seal with plastic wrap directly on the surface of the cream. Chill in the refrigerator until cold, about 1 to 2 hours.
  • In a bowl, whip 1/3 cup cold heavy whipping cream until stiff peaks form. Combine it with the pastry cream from the refrigerator by folding gently. Chill until ready to use.
  • Preheat your oven to a cozy 325 degrees F (162 degrees C) and prepare two standard 12-cup cupcake pans with liners.
  • Sift 1 1/2 cups flour, baking powder, and 3/4 teaspoon salt in a large bowl. Set aside.
  • In a small saucepan over medium low heat, gently simmer 3/4 cup of half-and-half, 6 tablespoons of butter, 1 1/2 teaspoons of vanilla, and 1/4 teaspoon of almond extract until warm. Remove from heat and keep it warm.
  • In a large bowl, vigorously whip egg whites, whole eggs, and 1 1/2 cups sugar until fluffy, for 5 to 7 minutes. While mixer is on low, gently pour in warmed half-and-half mixture into the eggs until fully incorporated. Stir in half of the dry ingredients until just mixed. Add remaining dry ingredients and mix until almost smooth. The batter will be thin.
  • Efficiently distribute the batter among the 2 prepped cupcake pans, filling each liner just past halfway.
  • Bake cupcakes in the oven until golden and a toothpick comes out clean, about 25-30 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • After cupcakes have cooled, carefully core the center of each cupcake using a cupcake corer or paring knife, being cautious not to cut through the sides or bottom. Set aside the cored pieces' tops to use as caps for the filling, trimming any excess cupcake if needed.
  • 1. Transfer the pastry cream into a piping bag. Use the bag to fill each cored cupcake with the cream. Finally, top each cupcake with its 'cap'.
  • Prepare the frosting by combining chocolate chips, corn syrup, and 3/4 cup heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second intervals until melted and smooth, which should take about 1 1/2 to 2 minutes. Let the chocolate cool and thicken to a spreadable consistency, about 5 to 10 minutes. Frost the filled cupcakes with the chocolate frosting.
  • Store cupcakes in the fridge and allow them to come to room temperature before serving. This helps the chocolate frosting to soften and taste its best.

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