Allow to boil, still stirring for 1 minute. Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Gradually add in milk mixture, stirring well to prevent lumps. In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt. Gradually stir in milk until well blended. Freeze for about 30 minutes before slicing cupcakes in half horizontally. Bake in a 350☏ oven for 18-25 minutes, or until a toothpick comes out clean. Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full. Beat after each addition, just until combined. Alternate adding flour mixture and buttermilk to the creamed mixture in three batches, beginning and ending with the dry ingredients. Mix together flour, baking powder and salt in a separate bowl. Add vanilla and eggs, one at a time, beating well after each addition. In a large mixing bowl cream together the butter and sugar. 8 ounces semi-sweet baking chocolate, coarsely chopped.12 tablespoons unsalted butter, softened.But, if you have strong faith in your division skills, I would recommend reducing it. However, I didn't realize this until after the fact and didn't test halving the recipe. Like, double to triple the amount that you would need for 12 cupcakes or even a 9-inch cake.
The amount of ingredients for the custard filling makes A LOT. Yields: 12 cupcakes // Active Time: 1 hour, 30 minutes // Inactive Time: 1 hour Notes That's good too but just different than expected. Otherwise, it gets kind of solid in the fridge. If you want silky smooth ganache, spoon it on right before eating.The custard can be made the day before assembly but only lasts for 3 days.I was actually slightly disappointed that these cupcakes had muffin-like tops when they came out of the oven, but that actually helped the ganache stay in a pool on the top.Freeze for 30 minutes before desired cut time. The cupcakes are easiest to cut in half if slightly frozen.I liked the idea of being able to assemble these so that they were fresh and when you wanted to eat them. With the custard inside, Boston Cream Pie is one of those things that is best eaten the day you make it and if your party is on the small side, cupcakes are a lifesaver.Įach part can also be made ahead of time and individually assembled so that these are ready to eat right when you want them. Last year it was this cake and the year before (and first blog post!) it was this cake.īut this year, instead of a full-blown layered cake, I went with cupcakes instead.
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