Sunday, January 30, 2011

Cream Cheese Filled Cupcakes v. Boston Cream Pie Cupcakes...

Husband (we'll just call him that) turned a year older and decided that he wanted to change his usual cupcake request of my cream cheese filled vanilla cupcakes to a new one. Essentially, he described the type of cupcake, filling and frosting and thankfully it sounded just like a Boston Cream Pie cupcake! This works out great b/c not only do I have a weakness for Boston Cream Pie so it's kind of like an early birthday cake for me too, but I recently purchased the America's Test Kitchen Best-Ever Magazine that included Boston Cream Pie Cupcakes!!

 The Husband

I will say this about the recipe...although it is time consuming, more so than my usual cream cheese frosting filled cupcakes, they were delicious! Well worth the time and effort & husband was very very happy! 

Boston Cream Cupcakes
Adapted from America's Test Kitchen

Makes 12 cupcakes

Pastry Cream
1 1/3 cups heavy cream
3 large egg yolks ***I accidentally added 4 yolks***
1/3 cup (2 1/3 ounces) sugar
Pinch of salt
4 teaspoons cornstarch **I used 3 b/c I like more oozing cream custard**
2 Tbsp cold unsalted butter, cut into (2) pieces **I only used 1 - tasted yummy**
1 1/2 teaspoons vanilla extract

Nonstick cooking spray
1 3/4 cups (83/4 ounces) unbleached all-purpose flour, plus extra for muffin tin
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
12 Tbsp (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped ***used semi-sweet Callebaut Chocolate Chips 60%***
1/2 teaspoon vanilla extract

Many of you know that I'm a sustainable, local, organic foods girl. So, with that said, all of my ingredients were organic except the chocolate, corn syrup & corn starch. 

1. For the Pastry Cream: Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds. **this took longer, more like a minute, but then I did have the extra yolk...**

2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick & glossy, about 1 1/2 minutes. Off the heat, whisk in butter & vanilla. Transfer cream to a bowl, lay plastic wrap pressed against the cream (avoids crusty custard) and refrigerate at least 2 hours or up to 2 days. **I refrigerated about 1 hour and it was cool enough to pipe into cupcakes**

3. For the Cupcakes: Adjust an oven rack to the middle and heat oven to 350 degrees. Coat a muffin tin w/nonstick cooking spray, flour generously and tap pan to remove excess flour.

4. With a handheld mixer, combine the flour, baking powder, salt & sugar on low speed in a large bowl. Add the butter, 1 piece at a time (tedious...I'm impatient so added 1/2 of my butter & then the other half.) and combine until the mixture resembles coarse sand. **(next time, I'm SO using my food processor) ** Add the eggs, 1 at a time, and mix until combined. Add the milk, and vanilla, increase the speed to medium & and mix until light and fluffy and no lumps remain about 3 minutes.

5. Fill the muffin cups 3/4 full {try not to overfill or scoop out excess if you do ;)}. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18-20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. For the Chocolate Glaze: Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set aside to cool and thicken, about 30 minutes.

7. Insert a paring knife at a 45 degree angle about a 1/8 inch from the rim of each cupcake and cut all the way around, removing a cone of cake. Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake. **I then took my knife and dug a little extra stuffing out of the cupcake b/c I LOVE cream in these filled cupcakes!** Fill each cupcake with 2 Tbsp pastry cream and top with the disk of cake. **I scooped the cream into a ziploc bag to create a pseudo pastry bag and piped it into the cupcakes...easier, better aim!** Set the cupcakes on a wire rack set over parchment paper. Spoon 2 Tbsp of glaze over each cupcake, allowing it to drip down the sides. Refrigerate until set, about 10 minutes.

**Even after digging out more cupcake to make room for the delicious cream, there was just enough cream to fill 12 cupcakes & 8 mini cupcakes. **

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1 comment:

  1. Those look incredible. And welcome to blogging!