BOSTON CREAM PIE CUPCAKES
Make and share this Boston Cream Pie Cupcakes recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 1h5m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
- Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
- Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
- Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
- For Vanilla Cream:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
- For Chocolate Ganache Glaze:.
- 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.
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Rahmat Bello
[email protected]I can't wait to try this recipe! It looks so delicious.
rihanna
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour. The cupcakes turned out great!
Lillian Zemlocl
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good.
Agbede Bamikole
[email protected]I'm not a fan of chocolate, but I still enjoyed these cupcakes. The vanilla flavor was strong and the cream filling was light and fluffy.
Abisola Shonibare
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
NABEEL BADSHAH
[email protected]These cupcakes were the perfect treat for my party. They were light and fluffy, with a creamy filling and a rich chocolate ganache.
Khan Yzi
[email protected]I'm not a baker, but these cupcakes came out perfect! They were so easy to make and they tasted amazing.
Peter Ben
[email protected]Delicious!
Nickie Mulungi
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and they were so easy to make.
Chantel Vieira
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. The cream filling was a little runny, but the chocolate ganache helped to balance it out.
erol dobruna
[email protected]I've made this recipe several times now, and it's always a hit. The cupcakes are so easy to make, and the cream filling is delicious. I love that I can make them ahead of time and they still taste fresh.
Shabansiddique Muhammadsiddique
[email protected]My cupcakes turned out fluffy and moist, with a delicate vanilla flavor. The cream filling was creamy and rich, and the chocolate ganache was the perfect finishing touch. 5 stars!