I'm back to normal! Baking has resumed. I'm whipping up a lot of apple and pumpkin desserts lately. These Boston Cream Pie Cupcakes are actually from a few weeks ago. I brought them to a friend's going away party and they went over well... not quite as well as the chocolate fountain that was set up. People love chocolate fountains, as do I.
I wanted to give you all a quick update on my brother in law. Thank you so much for your thoughts and prayers! I think they worked. He is awake and doing well! He will most likely be in the hospital for a few weeks to recover, though. This has been a long two weeks for our family. We're just so thankful and happy right now. He's going to be okay!! Yaaaay!
Another update: Eric and I went roadtrippin' to Tulsa this weekend. It will probably be our last road trip for a while... Recap coming tomorrowish! Or Friday? I just remembered Thursday is my blogiversary.
Now it's cupcake time. The first time I ever tasted Boston cream pie was when I was in my teens and made one. I believe it was a Sara Moulton recipe but I can't be sure. If you don't already know this, a Boston cream pie isn't really a pie; it's a sponge cake split and filled with custard, and topped with chocolate ganache.
I can't think of anything more perfect than cake, custard and chocolate. That's a pretty comforting dessert, don't you think? I decided to create a Boston cream pie cupcake recipe... now I can't remember what my inspiration was. I probably needed to use up the buttermilk and sour cream.
Boston cream pie cupcakes may be the most delicious cupcakes ever. I loved these. Eric loved these and he's a tough critic. Try, try, try! You'll love them too. I will be making these again. Preferably as soon as possible.
I'll be back shortly. I have to go paaark the caaar in haaavard yaaard.
Any ideas of what I should do for a blogiversary post?
Boston Cream Pie Cupcakes
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons meringue powder (optional, but recommended)
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup sour cream
1 large egg yolk
1/2 cup heavy cream
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
3 tablespoons heavy cream
Heat oven to 350 degrees F. Coat a (12 cup) muffin pan with cooking spray or line with paper liners.
To make the cake, in a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 2-3 minutes. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Divide batter into muffin cups; bake 15 minutes or until cupcakes are well risen and cake springs back when touched. Cool on wire racks.
To make the filling, whisk egg yolk in a small bowl. In a small saucepan over medium heat, whisk together cream, sugar, cornstarch and salt until well combined; continue to cook, whisking frequently, until mixture is hot. Gradually pour half of the hot cream into egg yolk, whisking constantly. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture for 1-2 minutes, whisking constantly, until thickened and coats the back of a spoon. Strain custard into a small bowl and stir in butter and vanilla until combined. Chill custard over an ice bath, in refrigerator, until it reaches room temperature.
To make the ganache, in a medium bowl, stir together chocolate and cream. Melt mixture in the microwave for 1 minute, stirring every 20 seconds, until melted and smooth.
To assemble cupcakes, scoop out a tiny bit of cake from the center of each cupcake and place a spoonful of custard into the center. Spoon and spread chocolate ganache on top of cupcakes.
Makes 1 dozen cupcakes