boston cream cupcakes

How To Make boston cream cupcakes

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  1

  CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.
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  2

  Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.
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  3

  Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
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  4

  GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.
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  5

  PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.
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  6

  In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.
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  7

  Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)
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  8

  Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.
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  9

  Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool - about 15 minutes.
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  10

  ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)
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  11

  Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!
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