Well folks, I start my first dietetic internship rotation today. Since I’ll be spending my day talking about nutrition, I figured there was no better way to kick it off with something not-so-healthy.
These are time-consuming to make, but the results are so worth it. Delicious white cake topped with ganache and filled with a to-die-for custard? Don’t mind if I do!
Boston Cream Pie Cupcakes
makes 12 cupcakes
For the custard:
3 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
For the cupcakes:
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup sugar
12 tablespoons unsalted butter, divided
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract
For the ganache:
1 cup semisweet chocolate chips
1/2 cup whipping cream
To make the custard
- In a small bowl, lightly beat egg yolks and set aside.
- In a medium saucepan over medium heat, combine sugar and cornstarch. Whisk in milk. Cook, stirring frequently, until thick and bubbly. Cook and stir for 2 more minutes.
- Remove from heat. Stir in butter until melted and then stir in vanilla. Cover pan with plastic wrap and chill for 2 – 24 hours.
- Preheat oven to 350°F. Line a muffin pan with paper cups and set aside.
- In the bowl of a stand mixer, combine the flour, baking powder, salt and sugar on low. Add butter, 1 tablespoon at a time and mix until the mixture resembles coarse crumbs.
- Add eggs 1 at a time, mixing until well combined. Add milk and vanilla and increase the speed to medium. Mix until batter is light and fluffy.
- Fill muffin cups 3/4 full. Bake until a toothpick inserted into the center comes out clean about 20 minutes. Cool for 5 minutes in the pan and then transfer to wire rack to cool completely.
- For the ganache: melt chocolate chips and whipping cream in microwave-safe bowl. Stir until smooth.
- Insert a small paring knife at a 45° angle about 1/8 inch from the edge of a cupcake and cut all the around to remove a cone. Cut the tip of the cone off, leaving about 1/4 inch of the top, creating a small disk. Repeat with remaining cupcakes.
- Fill a plastic bag with custard and cut off the corner of the bag. Fill the cupcakes with custard and top with the cake disk.
- Spoon chocolate ganache on top of the cupcakes and refrigerate until set, about 10 minutes.