Shelly's Recipe

BOSTON CREAM PIE CUPCAKES

Category: Cupcakes

6 Tbsp. (3/4 stick) unsalted butter, softened
3/4 c. sugar
1 large egg at room temperature
1 tsp. vanilla extract
1 1/4 c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. + 2 Tbsp. whole milk

Filling
1 small box (3.4 oz.) instant French Vanilla Pudding Mix
1 c. whole milk (less fat does not come out as good)
1/2 c. heavy cream
1 tsp. pure vanilla extract

Ganache
10 oz. bittersweet chocolate, chopped into small pieces
1 c. heavy cream

Preheat your oven to 350 degrees. Line a 12-cup regular size muffin pan with either paper or foil cupcake liners.

In a mixing bowl, beat the 6 tbsp of butter with 3/4 cup sugar for 2 minutes of until light and fluffy. Add the egg and beat for 1 minute or until it is incorporated. Then beat in the vanilla extract until blended.

In a small bowl, combine the flour, baking powder & salt for the flour mixture. In 3 batches, beat the flour mixture into the batter alternating with the milk JUST until combined. Do not over mix.

Divide batter among prepared muffin cups. Bake for 17-20 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Then remove cupcakes from pan onto a wire rack and cool completely. Once the cupcakes are cool, use the cone method to remove top middle portion of each cake. You will need just the very tops of these portions to replace after custard filling is spooned into spaces.

To make the custard, simply beat filling ingredients in a medium bowl for 5-7 minutes or until thick. Divide custard into the cone holes. Then slice just tops from the cope tops and place back on the cupcakes.

To make the chocolate ganache, place the chopped bittersweet chocolate in a large bowl. In a small saucepan, heat the heavy cream on medium high until it just starts to boil and immediately pour over the chocolate. Let sit for 2 minutes and then stir until chocolate is completely melted and glossy. Cool for a few minutes. You can either spread the warm ganache over the cupcakes or cool completely to pipe it from a pastry bag over tops of the cupcakes. Store in an airtight container in your refrigerator for up to 3 days.

Filling Variation:
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

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.