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Boston Cream Pie Cupcakes

| January 16, 2014

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OPEN KITCHEN with NATHAN SCOTT

 Boston Cream Pie Cupcakes

 

These delicious cupcakes are a miniature take on a classic New England dessert.

 

Ingredients

 

Makes about 1 dozen

  ½ cup (1 stick) unsalted butter, softened, plus more for greasing  
  cups granulated sugar  
  1 tablespoon pure vanilla extract  
    Kosher salt  
  2 large eggs, plus 2 egg yolks  
  cups all-purpose flour  
  teaspoons baking powder  
  cups milk  
  tablespoons cornstarch  
  ¼ cup heavy cream, scalded  
  4 ounces semi-sweet chocolate chips  

 

Directions

 

  1. Preheat the oven to 350°F.  Lightly butter a standard 12-cup muffin tin and set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter together with 1 cup of sugar, ¼ teaspoon salt, and 1 teaspoon of vanilla extract until light and fluffy.  Mix in the whole eggs.  Sift together the flour and baking powder.  Add the dry ingredients to the mixing bowl along with ¾ cup of milk.  Mix until just combined.  Divide the batter evenly among the 12 cups of the muffin tin.  Bake until the cupcakes are cooked through and a cake tester inserted into the center of the cupcakes comes out clean, 20 to 25 minutes.  Remove and transfer the cupcakes to a wire rack to cool.
  2. In a bowl, whisk the 2 egg yolks together with the cornstarch, a pinch of salt, and ½ cup sugar.  Set aside.  In a saucepan, warm 2 cups of milk until hot and steamy.  Gradually whisk the hot milk into the reserved egg yolk and sugar mixture.  Pour the milk and egg yolk mixture back into the saucepan and set over medium-high heat.  Cook, stirring constantly, until the mixture thickens.  Remove from the heat and stir in 2 teaspoons vanilla extract.  Transfer to a storage container and cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream.  Refrigerate until cold.
  3. Split each cupcake in half horizontally.  Sandwich some of the pastry cream between the layers of cake.  In a bowl, combine the hot heavy cream with the chocolate and stir until the mixture forms a smooth glaze.  Drizzle the glaze over the top of the cupcakes.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2014 by Nathan Scott.  All rights reserved.

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