A cupcake stuffed with cream and and covered in chocolate.
Am I right or what? Yeah….that’s pretty much love. And when you get to share with them with the most wonderful man in the world, that’s pretty much perfection.
I made these Boston Cream Pie Cupcakes from Martha Stewart as our Valentine’s Day dessert. I spotted them last weekend on Martha’s website and thought about making them but changed my mind at the last second. Later that same day, I spotted them in Erin’s blog Dinner & Dessert, and I just knew I had to try them! Isn’t that funny how that happens, you have something in your brain, you change your mind and then that exact same thing appears later. It’s like a sign. It’s meant to be. I was meant to make these cupcakes. LOL. They were kind of labor-intensive, but worth it in the end. Sweet, creamy, chocolate yumminess.
I had one minor setback that involved a trip to Bed Bath and Beyond for a new strainer and to the grocery store for more eggs. I went to strain my pastry cream without realizing that my stupid cheapy strainer was completely rusted along the edge on the underside. I banged it on the side of my bowl, lifted it up and found my lovely vanilla cream dotted with flecks of rust. Nice. Ugh. So that got scraped into the trash and off I went to get myself a nice STAINLESS strainer and a dozen more eggs as I had cracked my last one into the first batch of cream.
After that, it was smooth sailing and cupcakes came out great! The cake had a great texture and the cream was delicious, the chocolate divine. The perfect end to a perfect date night at home with my hubby. 🙂
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
- Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
- Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
- Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Chocolate Ganache Glaze
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Heat cream in a saucepan over medium heat. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.