Boston Cream Pie Cupcakes

Mr. Gracious talks endlessly about his love for Boston Cream doughnuts. I mean, seriously, the man loves his doughnuts.  I was curious to see if he’d feel the same way about Boston Cream Pie, and being more of a cupcake person, I made some Boston Cream Pie Cupcakes.

Let me tell you, these were a huge hit, not just with Mr. Gracious, but with the whole family!  These will definitely become a regular in our dessert rotation.  I will admit that these Boston Cream Pie Cupcakes are a little time consuming to make, but they are so worth it.

My Boston Cream Pie Cupcakes are a combination of delightful sponge cake, filled with creamy pastry filling, and topped with a wonderful (and easy) chocolate ganache.  The ganache recipe is the same one I use for my Raspberry Ganache Thumbprints, except without using the raspberry preserves.

Ingredients

• For the Cake
• 12 tablespoons unsalted butter softened
• 1 cup sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• For the filling
• 3 egg yolks
• 3 cups milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• For the Ganache
• Use the Ganache recipe here omitting the raspberry preserves.

Instructions

1. For the cake:
2. In a large mixing bowl cream together the butter and sugar.
3. Add vanilla and beat again.
4. Add eggs, one at a time, beating well after each addition.
5. Mix together flour, baking powder and salt in a separate bowl.
6. Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
7. Line a lightly greased muffin pan with cupcake liners and fill each liner 3/4 of the way full.
8. Bake in a 350° oven for 18-25 minutes, or until a toothpick comes out clean.
9. Allow to cool completely
10. For the Filling:
11. In a medium bowl, beat egg yolks well.
12. Gradually stir in milk until well blended.
13. In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
14. Gradually add in milk mixture, stirring well to prevent lumps.
15. Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).
16. Allow to boil, still stirring for 1 MINUTE. Then immediately remove from heat.
17. Set pot in a large bowl of ice water, still stirring.
18. When mixture has cooled a bit, stir in vanilla.
19. Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
20. To assemble the cupcakes:
21. When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
22. Fill each cupcake with pastry cream and set aside.
23. Prepare the Ganache frosting using this recipe and omitting the raspberry preserves.
24. Dip each cupcake into the finished Ganache.
25. Allow 30 minutes to an hour for the ganache to set.

thanks done share recipes to : https://www.thegraciouswife.com/boston-cream-pie-cupcakes/?m

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