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| 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?
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! 🙂
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 ½ c all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ c milk
6 tablespoon unsalted butter, softened
3 eggs, room temperature
1 c granulated sugar
1 teaspoon vanilla extract
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for the pastry cream:
2 egg yolks
¼ c granulated sugar
4 tablespoon + 1 teaspoon all-purpose flour or 2 tablespoon + ½ teaspoon cornstarch ( see description below for tip )
a dash of salt
1 c milk
½ teaspoon vanilla extract
for the glaze:
⅔ c heavy whipping cream
6 oz. semi-sweet chocolate, chopped or chocolate chips
1 tablespoon 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.
My Husbands opinion: the cake - nice and moist, the filling - perfect! and not too sweet, the glaze - a perfect finish!.
Decision: man-approved!
Ann P. says
These look so amazing and delicious!! 😀 Are you rooting for NE in the superbowl then?
Crunchy Creamy Sweet says
Thank you so much, Ann! As far as NE, I am not allowed to say ;p
Angie's Recipes says
whoa..that chocolate glaze has really dazzled me. DELISH!
Crunchy Creamy Sweet says
Thank you, Angie! Hugs!
Jay says
lovely recipe ...very tempting..
Crunchy Creamy Sweet says
Thank you, Jay!
Christine's Pantry says
Happy anniversary!
Crunchy Creamy Sweet says
Thank you, Christine!
Lizzy says
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 🙂
Crunchy Creamy Sweet says
Dearest Lizzy, thank you so much! I hope I won't disappoint! Have a great weekend!
Marie Tashkoff says
Fabulous dessert worth of a spot light on a special celebration! Happy Anniversary! 🙂
Crunchy Creamy Sweet says
Thank you so much, Marie!
Tina says
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!
Crunchy Creamy Sweet says
Dear Tina, you are too kind 🙂 Thank you so much!! I hope you will like them as much as we do. Hugs!
Maggie says
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.
Crunchy Creamy Sweet says
Sweet Maggie, thank you so much!!! Hugs!
Dorothy @ Crazy for Crust says
Very pretty! Makes me want to lick my screen. Happy Anniversary month!
Crunchy Creamy Sweet says
lol 🙂 Thank you so much, Dorothy!
Kristen says
Those are SO CUTE! Boston cream pie in mini form is a wonderful idea.
Crunchy Creamy Sweet says
Aww, thank you, Kristen!
Elpiniki says
They look A M A Z I N G !!!!
I ll definately make these!
Crunchy Creamy Sweet says
Yay! I am so glad. 🙂 Let me know how you like them!
Susie says
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
Crunchy Creamy Sweet says
Thank you, Susie! Welcome to CCS!
Zoe says
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.
Crunchy Creamy Sweet says
You have to try it, Zoe! It's sooo good. 🙂 Thank you!
SerenaB says
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
Crunchy Creamy Sweet says
Dearest Serena, thank you so much! I hope you will give those a try! I promise - they are worth it! Hugs!xoxo
Curry and Comfort says
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. 🙂
Crunchy Creamy Sweet says
Thank you so much, Ramona! Have a wonderful weekend! Hugs!
Marina says
It is wonderful! Great story, and perfect cake.
Crunchy Creamy Sweet says
Thank you, Marina!