Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- Cupcake pan
- Piping bag
- Round piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. While the cupcakes are baking, make the pastry cream. In a medium saucepan, heat the heavy cream over medium heat until it comes to a simmer.
8. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined.
9. Slowly pour the hot cream into the egg mixture, whisking constantly.
10. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
11. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until ready to use.
12. Once the cupcakes are done baking, remove them from the oven and let them cool completely.
13. Using a sharp knife or a cupcake corer, cut a small hole in the center of each cupcake.
14. Fill a piping bag fitted with a round tip with the chilled pastry cream. Pipe the cream into the holes in the cupcakes.
15. To make the chocolate ganache, heat the heavy cream in a small saucepan until it comes to a simmer.
16. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes.
17. Whisk the cream and chocolate together until smooth and shiny.
18. Dip the top of each cupcake into the ganache, letting the excess drip off.
19. Chill the cupcakes in the refrigerator for at least 30 minutes to set the ganache.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 37g
Protein: 4g
Sodium: 95mg
Sugar: 25g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use dark chocolate chips instead of semisweet for a richer flavor.
Variations:
- You can add a teaspoon of instant espresso powder to the batter for a mocha flavor.
- You can sprinkle chopped nuts or coconut on top of the ganache for added texture.
Tips and tricks:
- Make sure the cupcakes are completely cool before filling them with pastry cream to prevent the cream from melting.
- If the ganache is too thick, you can add a tablespoon of hot water to thin it out.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cupcakes come to room temperature before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped nuts or coconut on top of the ganache.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These cupcakes are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the pastry cream is lumpy, strain it through a fine-mesh sieve before using.
- If the ganache is too thin, let it cool and thicken for a few minutes before dipping the cupcakes.
Food safety advice:
Make sure to refrigerate the cupcakes after filling them with pastry cream to prevent bacterial growth.
Food history:
Boston Cream Pie is a classic American dessert that originated in Boston in the mid-1800s. It is a cake filled with pastry cream and topped with chocolate ganache.
Flavor profiles:
These cupcakes have a light and fluffy vanilla cake base, a creamy pastry cream filling, and a rich chocolate ganache topping.
Serving suggestions:
Serve these cupcakes as a dessert after a meal or as a sweet treat with coffee or tea.
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