Boston Cream Pie Cupcakes

When I think of Boston cream pie, my first thought is of the donut version and then the cake or pie. I’m not really up for making donuts right now but I am almost always up for making cupcakes. I figured why not make a Boston cream pie cupcake? I’ve been sitting on this idea for a while now and finally had the perfect opportunity to try it. Sometimes I want to do something different. Change a traditional item into something new.

It seemed simple enough. Cupcake, filling and frosting. I wasn’t sure if a special cake recipe would be needed and I wasn’t sure how the pastry cream would work out, seeing as I had never made it before. There is always a chance of failing. It happens to the best of us. Thankfully, this attempt and vision turned out perfect.

‘It tastes just like the donut’ was probably the first comment made. Now of course donuts do have a different batter and overal texture but in general what that meant was, the cream was just right and the chosen frosting was perfect. Success! I was equally surprised and pleased by how good the dark chocolate fudge frosting tasted. I’m not usually a fan of anything dark chocolate, I’m more of a milk chocolate fan. But in this instance it worked!

Boston Cream Pie Cupcakes

Ingredients:

1 Perfect white cupcake recipe
1 C milk
1/4 C sugar
1/2 tsp vanilla
3 egg yolks
2 tbsp flour
2 tbsp butter
pinch of salt
1 jar dark chocolate fudge frosting or dark chocolate ganache

Directions:

Mix cupcakes as directed; bake at 350 degrees for 15 minutes. While your cupcakes bake, in a medium saucepan heat milk, 2 tbsp sugar and vanilla over medium heat. Stir occasionally.

In a small bowl combine egg yolks and remaining 2 tbsp sugar. Add in flour and salt. Stir just until combined.

When the milk mix begins to boil, remove from heat and slowly pour egg mix into the hot liquid. Stir as you pour. Return to heat, stir constantly. Allow mixture to boil for 1 minute. Remove from heat, add butter. Stir until butter is melted and mixed in well.

Allow the cream to cool slightly at room temperature in a small bowl.

When the cream is just warmer than room temperature, cover with plastic wrap. Make sure you press the plastic wrap to the cream or it will form a crust. Chill until ready to use.

When your cupcakes have cooled off completely (30 minutes to an hour is best) and are ready to be filled, add roughly 1/2 cup of pastry cream to a pastry bag fitted with a long basic tip.

Gently push your tip straight into the center of the cupcake as far down as you can go. As you push cream in, slowly pull the tip out of the cupcake. You will notice the cupcake starts to expand just slightly.

Frost as desired with ganache or a dark chocolate frosting.

I used Duncan Hines dark chocolate fudge frosting. It looks almost black and tasted perfect.


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5 Responses to “Boston Cream Pie Cupcakes”

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    Danae (The Busty Baker) — October 14, 2010 at 10:17 am

    Yum! I’ve GOT to try these!! That picture in the Martha Stewart Cupcake book has been taunting me since I got the book, but it always looks like a bit more work than I want to attempt at the time. These look so much simpler, but equally as tasty!

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    2
    Ada-Marie (spark!) — October 14, 2010 at 4:49 pm

    Wow — these look amazing. I will have to give this a try!

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    Amanda — June 30, 2011 at 3:30 pm

    Rachel,
    These cupcakes look amazing! I do have a few general questions regarding cupcake baking though! Whenever I bake cupcakes, they never taste like they are supposed to. Everything I bake in general tastes the same actually (chocolate chip cookies and vanilla cupcakes taste the same, from a box?!)
    Are there general tips that ensure a moist, delicious, “tastes-like-what-its-supposed-to” cupcake or cake?
    I’m an awful baker, but hoping that practice will help me out!
    Thanks!
    Amanda

    • Rachel — June 30th, 2011 @ 5:13 pm

      Start out by using an in oven thermometer to make sure your oven is cooking at the temperature it should be. If it’s not, then adjust your bake temp accordingly. If you’re only baking from boxes, branch out and try a simple from scratch recipe. It sometimes sounds scarier than it is but can give really delicious results. Always check to make sure your ingredients are fresh for optimal results – especially things like baking soda and baking powder. I also like to check my baked goods (of almost any variety… muffins, cupcakes, cookies etc) a few minutes earlier than I think they should be done and watch carefully from that point out. I hope that helps some! Good luck :)

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    Erin — October 2, 2011 at 5:01 pm

    OOO The way you did the Ganache looks like a cookie we have here in Baltimore called Chocolate Tops! Looks amazing girl!

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