Cupcakes! I’ve never really been on that bandwagon, but this was a special occasion. I had the unique privilege of telling my friends what gender their first baby is – via cupcake filling! They had the ultrasound tech write the gender on a notecard and delivered the notecard straight to me, so even they didn’t know the gender. Then they hosted a gender-reveal party with friends and family.
For the blog I made some normal cupcakes. Boston cream pie seemed like a nice, neutral flavor that almost everyone can enjoy (I had been toying with some citrus flavors, like mojito or a lemon-something, but they just didn’t fit with the season or the occasion).
For the cupcake batter, a mixer was required. I do not have a mixer. I have an egg-beater. Close enough?
It worked out great! The batter was even a little frothy. I didn’t have fancy cupcake papers, but I doubled up the white papers to add a little frill.
The frosting recipe I used – a cream cheese ganache frosting – was perfect. Absolutely decadent. Here’s a quick ganache tutorial: heat up cream, and just when it starts to bubble, pour it over chocolate pieces. Let stand for a minute or two, then stir until smooth. In this frosting, the ganache was mixed with a cream cheese / powdered sugar mixture. Light meets dark!
Finally, assembly. I cut out a cone from the top of each cupcake. Slice off the cone (either eat these little bites…or use them to make a couple cake pops!) to make room for the cream.
Fill the hollow area with cream, then pop the lid back on.
Bring back that delicious frosting and practice some piping. The piping was a bit of a train-wreck (as expected), but that’s okay because festive sprinkles fix any problem.
Boston Cream Pie Cupcakes
A Boston-cream-filled cupcake piled high with a chocolate ganache cream cheese frosting - every bite is joy!
- 1/4 c sugar
- 2 tbs cornstarch
- 3/4 c milk
- 2 egg yolks, beaten
- 1/2 c plain yogurt
- 1 tbs butter
- 1/2 tsp vanilla extract
- 1/2 c milk
- 6 tbs (3/4 stick) unsalted butter
- 3 eggs
- 1 c sugar
- 1 1/2 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 oz (one package) cream cheese, at room temp
- 1 c powdered sugar
- 1/2 c semisweet chocolate, chopped (3-4 oz)
- 1/2 c bittersweet chocolate, chopped (3-4 oz)
- 1/3 c heavy cream
- 1/2 tsp vanilla extract
- Combine the sugar and cornstarch in a small saucepan; then stir in the milk. Heat on the stove over medium heat until it starts to bubble. Gradually stir 1/3 of the mixture into the yolks, then pour the yolk mixture back into the saucepan for another 2 minutes. Remove from heat and stir in the yogurt and butter. Cover and refrigerate for at least one hour.
- Preheat the oven to 350°F. Prepare muffin tins with muffin papers. Warm butter and milk in a saucepan over low heat. In a mixing bowl, beat the eggs and sugar together with a mixer until pale. In another mixing bowl, combine flour, baking powder and salt. Mix the dry ingredients with the sugar/egg mixture.
- Bring the butter and milk mixture to a boil. Combine the butter/milk mixture with the rest of the batter slowly, with the mixer on low. Add the vanilla extract.
- Pour the batter into the muffin cups, filling to about halfway full. Bake for 15 minutes, then let fully cool.
- While waiting for everything else to chill, make the frosting. Combine the cream cheese and powdered sugar until smooth. Put the chopped chocolate in a heat-proof dish. Heat up the cream over medium heat. Just as it starts to bubble, pour it over the chocolate pieces. Let stand for one minute. Stir together until smooth, then let cool to room temp. Combine the chocolate ganache and cream cheese mixture, then add in the vanilla. If it is too stiff, add more cream, 1 tbs at a time.
- To assemble: cut a cone out of the top of each cupcake. Slice off the cone (as pictured above). Put 1 to 2 tsp of Boston cream in each muffin, then replace the lid on top. Pipe the frosting onto each cupcake. Add sprinkles if necessary.
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