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These Boston Cream Pie Cupcakes offer a delightful blend of soft cake, rich pastry cream, and luscious chocolate frosting. Each component comes together to create a mini version of the classic Boston Cream Pie, perfect for any dessert table or special occasion.
Ingredients
Pastry Cream Filling:
- 3 large egg yolks, at room temperature
- 1/4 cup white sugar
- 1/4 teaspoon salt
- Pinch of ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/3 cup very cold heavy whipping cream
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup half-and-half cream
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 large egg whites, at room temperature
- 2 large eggs
- 1 1/2 cups white sugar
Frosting:
- 10 ounces dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
Directions
- Prepare the Pastry Cream:
- In a bowl, whisk together egg yolks, sugar, salt, and nutmeg. Stir in flour.
- Heat half-and-half until it simmers, then gradually whisk it into the yolk mixture. Return the mixture to heat and cook until thick.
- Remove from heat, stir in butter and vanilla, then strain. Cover and chill.
- Whip heavy cream to stiff peaks and fold it into the chilled pastry cream.
- Make the Cupcakes:
- Preheat oven to 325°F (162°C). Sift together flour, baking powder, and salt.
- Heat half-and-half, butter, vanilla, and almond extract until simmering.
- In a separate bowl, beat egg whites, eggs, and sugar until light. Gradually add the heated mixture and dry ingredients alternately, mixing just until incorporated.
- Fill cupcake liners and bake for 25-30 minutes until a toothpick comes out clean. Let cool.
- Core and Fill Cupcakes:
- Once cooled, core each cupcake and fill with the pastry cream. Replace the top part of the core.
- Prepare the Frosting:
- Melt chocolate chips with corn syrup and cream, stirring until smooth. Allow the mixture to cool until it thickens slightly.
- Frost Cupcakes:
- Spread or pipe the frosting over the filled cupcakes.
Storage and Serving:
- Store the cupcakes in the refrigerator and bring them to room temperature before serving. This ensures the best flavor and texture.
Enjoy these Boston Cream Pie Cupcakes as a special treat that combines the elegance of pastry cream, the richness of chocolate, and the lightness of sponge cake. Perfect for any gathering or just to treat yourself!