I’ve been itching to bake lately. My partner came up with the brilliant idea that I should try my hand at Boston Creme Cupcakes. I will tell you now, this is a labor-intensive cupcake. But they are so damn good, it’s worth it. Prepare your ingredients and your tools so that you can work quickly and efficiently. There are basically four key steps: Pastry cream, cupcake, ganache and fill/dip. Don’t let this intimidate you. Work smarter, not harder. Use your ‘down time’ productively and these will come right together before your eyes.
FYI: I did not use a super sweet, moist sponge for this because we’re filling it with sweet pastry cream and topping with a shiny ganache.
2 egg yolks
6 tbsp granulated sugar
1 ½ tbsp cornstarch
1 c half and half
1 tbsp butter
1 tsp vanilla extract
1 ½ cup AP flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 stick of butter (unsalted), room temp
½ cup of light sour cream
1 large egg, 2 yolks, room temp
1 ½ tsp vanilla extract
4 oz semi-sweet chocolate chips
4 oz milk chocolate chips
½ cup of half and half
1 tbsp of butter
- In a bowl, beat yolks
- In a sauce pan, add sugar, cornstarch and milk, mix until combined
- While cooking, whisk constantly. It will begin to thicken.
- Reduce heat and allow to simmer for 1-2 minutes, take off of the heat
- Add a small amount of the hot milk mixture to the eggs and whisk.
- This is called tempering. You want to ensure that you don’t cook the eggs. So, slowly add some hot liquid to warm up the temp of the yolks.
- Add the egg mixture to the hot milk mixture and whisk
- Put the saucepan back on the heat and bring to a boil, allow to continue for 1-2 minutes. Whisking constantly.
- Take off of the heat and add your butter and vanilla and combine
- Set to the side to cool
- Preheat oven to 350
- Line or spray your cupcake tin
- Combine dry ingredients in a large bowl or the bowl of your stand mixer
- Add the butter, the sour cream, the egg (plus yolks) and the vanilla
- Beat using the paddle attachment for 20-30 seconds, you don’t want any “pockets” of flour
- Fill the tins
- Bake until the cupcakes pass the toothpick test (roughly 20-25 minutes)
- Again, these aren’t super sweet or super moist. The tops will likely crack some. You’re doing amazing, this is not “wrong”. The sponge is actually almost like a soft scone, a perfect vehicle for filling and topping.
- You’re going to create a double boiler with a pot of boiling water and a glass bowl (my preferred method)
- Put the chocolate in the bowl
- Add the half and half
- Using a whisk or silicone spatula, stir as the chocolate is melting
- Stir in a tab of butter, this adds a super pretty sheen (and well, butter flavor, duh)
- Remove your cupcakes from the oven and allow to cool
- Using a tool or a knife (if push comes to shove, use your finger) to create a canal for the pastry cream
- Fill the cupcakes
- Carefully dip the cupcakes in the ganache to coat the top
- As the ganache cools, it will harden.
- These are best served warm or room temperature. NOM!