I saw Boston Creme cupcakes somewhere the other day and decided to day that I would make them. I didn’t want to use egg yolks in my creme filling so I found a recipe that used cornstarch as a thickener. Otherwise, I used the recipe from Martha Stewart’s website for the cupcakes and the chocolate ganache topping.
I have to say, the Vanilla Pudding mix is probably the best I have ever had. The first batch I made of it did not come out right because I didn’t use enough of the warm milk mixture to heat up the corn starch. It ended up really lumpy and didn’t set up right. I did it a second time and it came out pretty amazing.
Boston Cream Pie Cupcakes
Adapted from Martha Stewart’s Boston Cream Pie Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
3 ounces (6 tablespoons) unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Line one and a half cupcake tins with paper liners.
2. Whisk together flour, baking powder, and salt in a small bowl.
3. Start warming milk and butter in a saucepan over low heat.
4. Whisk eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.
5. Beat in dry ingredients.
6. Once the milk and butter come to a boil, add milk mixture to batter with the mixer on low speed. Beat until smooth.
7. Add vanilla.
8. Divide batter among cupcake cups, filling each a little more than halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
9. Using an apple corer, take the center out of each cupcake once they are room temperature.
While the cupcakes cool, make the vanilla pudding for the center of the cupcakes. I changed a few things in this recipe as well. The biggest difference is that I halved the recipe!
Adapted from TheKitchn’s D.I.Y. Pudding
makes 2 cups
2 cups 2% milk
1/4 cup vanilla sugar
1/2 vanilla bean pod, sliced in half
2.5 Tablespoons cornstarch
Pinch of salt
1 tablespoon unsalted butter
1/4 teaspoon vanilla (optional)
1. Whisk the sugar into the milk and warm over low heat, stirring constantly. i added a half a vanilla bean pod from the vanilla sugar when I whisked in the sugar. This allowed the vanilla bean to steep in the milk while it came to a boil.
2. When bubbles appear around the edges, ladle a cup of the milk into a bowl with the cornstarch and beat the whisk until smooth.
3. Add cornstarch mixture back into the saucepan of milk and cook over low heat, stirring constantly, until it thickens.
4. Turn the heat to the lowest setting and cover the pot loosely. Let sit for about 10 minutes. Remove from the heat, uncover, and whisk in the butter and vanilla extract. Cool completely before filling the cupcakes.
While the pudding is cooling, make the chocolate ganache. The only thing I did differently was to use mini semi-sweet chocolate chips instead of chopping my own chocolate.
Chocolate Ganache Glaze
Adapted from Martha Stewart’s Chocolate-Ganache Glaze recipe
Makes 1 1/4 cups
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
I was low on corn syrup so I ended up putting half a tablespoon of it into the ganache. It still poured nicely and was awesome.
Once everything is cooled to room temperature, you can begin to build them. I filled each cupcake with a teaspoon or 2 of the pudding. (there was a LOT leftover to eat on its own!) Once that was done, I poured a fat tablespoon of the chocolate ganache on top. I put them onto a baking sheet with a piece of Glad Press n Seal wrap under them for quick clean up. As you pour the ganache onto each cupcake, it will spill over the side. This is good! They look pretty awesome when that happens!
OK time for pics!