Have you ever tried a recipe that was just so delicious that you wanted to share it with the world? Well, I have one of those oh-my-goodness-this-is-amazing recipes. I found the original recipe here on Ms. Martha Stewart's site (so of course it will be heavenly, right?). Enjoy!
BOSTON CREAM PIE CUPCAKES
Directions for cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream (directions at the bottom) - I doubled this recipe to ensure I would have enough cream for all 20 cupcakes this recipe made. I was glad I did because we ate the extra cream :)
Chocolate-Ganache Glaze (directions at the bottom)
Preheat oven to 350 degrees. You can either butter and flour a muffin tin or do like I did - use cupcake liners. Whisk together flour, baking powder, and salt in a small bowl.
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 the 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. When my cupcakes were cool, I then took the paper liners carefully off of them.
On the Martha Stewart site, she cuts the cupcakes in half and puts the cream in the middle. That is a bit too messy to eat for me so instead I put the cream into a pastry bag and pipped the cream into the cupcake. It was super easy and very nice and tidy. After the cupcakes were all filled, I dipped the top into the ganache. I had a bowl of extra ganache on the side for those who like a little extra chocolate.
Directions for Vanilla Cream
Ingredients for Vanilla Cream:
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk and start whisking. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Make sure to keep stirring because the bottom of this mixture can burn easily.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return egg/milk mixture to saucepan, and cook over medium heat, again, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl (I didn't do this and mine did not turn out too lumpy). Press plastic wrap directly on surface. Refrigerate until cold, at least 1
hour, or up to 2 days.
Directions for Chocolate-Ganache Galze:
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. I let my ganache sit for quite a while before dipping my cupcakes into it.