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Boston Creme Pie Cupcakes

Yield: 12

Author: Sarah Truesdell

Cupcake recipe adapted from bakingamoment.com

Ingredients

For the cupcakes

• 3/4 cups (98 grams) cake flour
• 6 tablespoons (53 grams) cup all purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 + 1/8 teaspoon baking soda
• 1/4 + 1/8 teaspoon salt
• 6 tablespoons (3 oz) unsalted butter, softened
• 1 large egg
• 1/3 cup sour cream or Greek yogurt
• 1/4 cup milk
• 2 teaspoons vanilla extract

For the pastry cream

• 1/2 cup heavy cream
• 1/2 cup milk
• 3 tablespoons sugar
• 1 tablespoon + 3/4 teaspoons cornstarch
• 3 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons butter

For the ganache

• 1/2 cup (4 oz), semi-sweet chocolate chips
• 1/4 cup (2 oz) heavy cream

Instructions

Bake the cupcakes

1. Preheat the oven to 350 degrees with rack in middle position. Line a cupcake pan with paper liners.
2. Whisk together cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment or large mixing bowl. 
3. Add the soft butter in chunks, mix on medium-low speed until the mixture resembles damp sand (about a minute). 
4. Mix in the egg, scraping down the bowl as needed.
5. Add the sour cream, milk, and vanilla extract. Stir until fully combined.
6. Fill the papers half full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Make the pastry cream

1. In a small saucepan, heat the milk over medium high heat and bring it to just under a boil.
2. While the milk is being heated, whisk together the sugar, egg yolks, cornstarch and salt in a medium, heat-proof bowl. Place the egg mix on top of a towel or rubber trivet to prevent it from slipping, and then set it aside until the milk comes to a boil.
3. As soon as the milk starts to bubble, remove it from the heat. While continuously whisking the egg mixture, slowly pour about a half of the hot milk in a thin stream. When the eggs are warm/hot add the egg mix back into the hot milk in the saucepan.
4. Return to heat over medium heat, while whisking vigorously until it starts to thicken - about 1 - 2 minutes.
5. Let the custard come to a boil (the custard will release bubbles). Cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter and vanilla and whisk in until smooth.
6. Pour custard through a fine mesh sieve set over a shallow bowl.  Press through with a rubber spatula.  Press a piece of plastic onto the surface to prevent a film from forming.
7. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
8. Use as needed after the pastry cream has been chilled.

Make the ganache

1. Finally chop chocolate and place into a small, microwave safe bowl.  Pour cream over.  Heat in the microwave until cream is steamy (about 30 second to 1 minutes, be careful and check at the 30 second mark).  Stir with a whisk or spatula until chocolate is melted and ganache is smooth. Return to the microwave for 5-10 second burst if chocolate is not fully melting.  Be careful! Chocolate burns easily and cannot be fixed once it burns.  

Assemble the cupcakes

1. When cupcakes are cool enough to handle comfortably, use an apple corer or paring knife to remove the center of the cupcake (or remove the paper and cut the cupcakes in half).  Allow them to cool completely (use the fridge if short on time).
2. Once cupcakes are cool, fill centers with pastry cream.  Cover tops with chocolate ganache.  
3. Serve immediately or keep refrigeratored for up to 5 days. 

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