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Boston Cream Pie Cupcakes

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January new+010a Boston Cream Pie Cupcakes
Hello 🙂

It’s February! Open the bags of chocolate! Pull out the cocoa! We are going to have some sweet time this month. 🙂

Reason no.1:
This month, my Husband and I are celebrating our wedding anniversary. 😀 I couldn’t be more happy to have Him! You see, He is my best-friend, the love of my life. I am so lucky to have Him! Love you, Sweetie! =)

Reason no.2:
This month, we are also celebrating the Valentine’s Day. I know there are a lot of people, who will say it’s a commercial holiday and we should show our loved ones we care everyday. I hope we all do that. The way I see this holiday – you are allowed to make cute, pink-n-glitter, heart-shaped treats for your Sweetheart! And they are not allowed to roll their eyes. 🙂

I love baking for my Husband. I know what he likes and what will be appealing to him. He is my taste-tester. 🙂 That’s why, every recipe you will see here this month, will have his opinion enclosed. So you will know, if it’s man-approved. 🙂

Are you ready?

January new+044a Boston Cream Pie Cupcakes

I am starting of with my Husband’s favorite cake, but in a cupcake version.

The Boston Cream Pie Cupcakes!

Are you excited?

You should be! 🙂

January new+002a Boston Cream Pie Cupcakes

Now, I hope you are not going to give up on those handsome little devils. They might require a little work and prep – but once you make them and sink your teeth into them – the Angels will sing! 🙂

Boston Cream Pie Cupcakes

for cupcakes:
from Martha Stewart

1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
6 Tbsp unsalted butter, softened
3 eggs, room temperature
1 c granulated sugar
1 tsp vanilla extract

for the pastry cream:

2 egg yolks
1/4 c granulated sugar
4 Tbsp + 1 tsp all-purpose flour or 2 Tbsp + 1/2 tsp cornstarch ( see description below for tip )
a dash of salt
1 c milk
1/2 tsp vanilla extract

for the glaze:

2/3 c heavy whipping cream
6 oz. semi-sweet chocolate, chopped or chocolate chips
1 Tbsp corn syrup

Cupcakes:
Preheat your oven to 350 degrees. Grease and flour your cupcake pan. Set aside.
In a medium mixing bowl, whisk together dry ingredients ( flour, baking powder and salt ).
In a small saucepan, set the butter and milk over low heat.
In a large mixing bowl, beat the eggs and sugar until thick and pale ( it can take several minutes ). Add the dry ingredients and beat until well mixed.
Increase the heat under the butter and milk mixture, and cook until it boils.
With the mixer on low speed, slowly add the butter mixture to the batter. Beat until it’s smooth.
Fill each cupcake tin halfway. Bake for 15 minutes, until they turn gold color and the toothpick inserted in the center comes out clean. Cool the cupcakes in the tin for at least 5 minutes, then place on cooling rack to cool completely.

Pastry cream:

tip: In March and April 2011 issue of Cook’s Illustrated, I found a wonderful article on Boston Cream Pie. It explains how to make the best one, the one your heart desires. For me, the secret was the filling. I made this pie before and the filling would always find it’s way out of the cake. Well, not anymore! I learned that using all-purpose flour instead of cornstarch as a thickener in making the pastry cream, will ensure that your cream is thick and stays that way! Score! Now off to instructions:
Whisk egg yolks until they are smooth. In a medium saucepan, mix together sugar, cornstarch and salt. Set over medium heat. Slowly add the milk, whisking constantly and cook until bubbly and thick. Add about 2 tablespoons of the mixture to egg yolks and whisk until it has the same temperature. Add the egg mixture to saucepan, whisk constantly and cook until nice and thick. Stir in vanilla extract. You can pass it through a sieve if you feel it’s grainy. Let the cream cool than place in a bowl, cover and refrigerate for at least 1 hr before using in the cupcakes. You can store it for up to 2 days.

Chocolate glaze:
In a medium saucepan, bring the cream to a boil. Place the chocolate and corn syrup in a medium bowl.
Pour the hot cream over chocolate and let sit for 5 minutes. Whisk until smooth.

To assemble the cupcakes:
Cut each cupcake in half lengthwise. Place about a tablespoon of pastry cream on the bottom layer and place the top layer back on. Pour the glaze on top of the cupcake. Serve the same day.

January new+018a Boston Cream Pie Cupcakes

My Husbands opinion: the cake – nice and moist, the filling – perfect! and not too sweet, the glaze – a perfect finish!.

Decision: man-approved!

 

Reader Interactions

Comments

  3. Vicki Bensinger says

    February 13, 2012 at 1:23 am

    My daughter goes to school in Boston and last year while visiting her we went to this famous bakery and got sooooooo many desserts to take back and sample. She'd never had Boston Cream Pie but did that evening and said it was the best thing she'd ever tasted. I haven't made one yet but have viewed many recipes. Reading your notes and little tips I'm going to be sure to save this to make for her birthday. She'll be pleasantly surprised. Thanks for sharing!

  4. Jenna says

    February 7, 2012 at 4:27 am

    Oddly enough I found myself craving boston cream pie this past weekend. I couldn't find any in the stores but have been fixated since. I am DEFINITELY trying this recipe next week!

  5. OnSugarMountain says

    February 6, 2012 at 2:33 pm

    I AM excited about those cupcakes!

    LOVE your blog and am so excited about being a new follower. Your banner is adorable too and I am looking forward to seeing the other awesome sweet treats you plan on sharing with us!

    Happy Baking!

  8. Baking Addict says

    February 5, 2012 at 6:06 pm

    These look amazing! I have them bookmarked in my Martha Stewart book. I tried Boston cream pie for the first time when I went to Boston a few years ago and loved it 🙂

  12. Inessa says

    February 4, 2012 at 5:43 am

    Anna, it's very nice to meet you. Thanks for stopping by and following me. I followed you back and I am glad I did that. I love your blog and recipes with beautiful pictures. I will be back 🙂

  13. The Foodie Physician says

    February 4, 2012 at 2:44 am

    These are beautiful and so creative! My husband loves anything chocolate- I'll be making chocolate pot de cremes for him this Valentine's Day (will post the recipe on my site). Happy anniversary!

  14. Mary says

    February 3, 2012 at 8:50 pm

    Anna, this is such a great idea. These look delicious and they are just the right size for a snack or dessert. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary

  20. Lizzy says

    February 2, 2012 at 11:45 pm

    Happy, happy anniversary, my friend!!! I've made these yummy cupcakes, too…and they were approved of by my gang as well. Can't wait to see what you cook up for the rest of the month 🙂

  22. Tina says

    February 2, 2012 at 6:59 pm

    Happy anniversary! Your husband has made some great choices, choosing you for his wife and choosing Boston Cream Pie as his favorite. These look amazing, much better than the big version. The big version was on my to do list, but I am changing that to these individual ones. Delicious post!

  23. Maggie says

    February 2, 2012 at 5:13 pm

    Happy Anniversary month! Yay! This post was awesome, oozing with love and deliciousness. My husband loves when I bake for him too and is my official taste tester. This recipe looks unbelievably delicious and I love recipes that challenge me, so this would be a good one.

  27. Susie says

    February 2, 2012 at 7:25 am

    Wow, these are fantastic and I will definitely have to give them a try. So glad you found my blog as it gave me the chance to find yours! It's lovely and a real inspiration! 🙂 x

  28. Zoe says

    February 2, 2012 at 1:15 am

    I have not make Boston Cream Pie before and love the way you make this using two great recipes and incorporated all into one. I think it's chocolate-eating season for Valentine day and the coming Easter.

  29. SerenaB says

    February 2, 2012 at 1:06 am

    Great minds must think alike! I almost made the same thing yesterday but was out of chocolate and there wasn't enough time to run to the store! These look amazing and just make me want to make them all the more! Happy Anniversary! I hope you have a wonderful week! XOXO

  30. Curry and Comfort says

    February 1, 2012 at 11:46 pm

    Actually one of my hubby's favorite desserts is Boston Cream Pie. 🙂 He has asked for it several times for birthdays and Father's Day. I love the idea of cupcakes. 🙂 Really great job. Congratulations on your Wedding Anniversary this month. 🙂

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