Boston Cream Pie cupcakes♥

      Ok stop drooling! This morning I had the itch! No not that kind, Gross! The itch for a Boston cream Pie! But just like everything else I prefer it in cupcake form. That way I get the satisfaction of eating the whole cake without the guilt! Here's my recipe and mostly for my sister Katie to make for my favorite niece Addy! Super easy to convert to vegan! Enjoy!


                                                     Boston Cream Pie Cupcakes


♥ The Cake ♥
2 1/2 cups all purpose flour

4 teaspoons baking powder

2 egg whites our 4 teaspoons of egg sub
1/2 teaspoon salt

12 tablespoon unsalted butter, softened(1 1/2 sticks)

1 1/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoon vanilla extract

1 cup buttermilk

1/2 cup sour cream



 ♥ Filling ♥

2 large egg yolk

1 cup heavy cream

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 tablespoon unsalted butter

1 teaspoon vanilla extract

1 cup sugar

1/3 cup heavy cream



♥ Ganache ♥
1 cup milk chocolate, chocolate chips

6 tablespoons heavy cream



Heat oven to 350 degrees . Line a cupcake pan with paper liners.


To make the cake, in a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 2-3 minutes. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Divide batter into muffin cups; bake 15 minutes or until cupcakes are well risen and cake springs back when touched. Cake really wont get "Golden" Pretty much stays white. Cool on wire racks.



To make the filling, whisk egg yolk in a small bowl. In a small saucepan over medium heat, whisk together cream, sugar, cornstarch and salt until well combined; continue to cook, whisking frequently, until mixture is hot. Gradually pour half of the hot cream into egg yolk, whisking constantly. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture for 1-2 minutes, whisking constantly, until thickened almost into a dough. Pour custard into a small bowl and stir in butter and vanilla until combined.add the second dose of heavy cream and sugar. With a hand mixer mix till smooth as pudding! Taste test with finger. if you prefer sweeter feel free to add more sugar. Chill custard over an ice bath, in refrigerator, until it reaches room temperature.



To make the ganache, in a medium bowl, stir together chocolate and cream. Melt mixture in the microwave for 1 minute, stirring every 20 seconds, until melted and smooth.



There are 2 ways you can assemble these cupcakes, scoop out a tiny bit of cake from the center of each cupcake and place a spoonful of custard into the center.Or if you have a filling tip, spoon custard into a piping bag and fill that way. Spoon and spread chocolate ganache on top of cupcakes.



Makes 2 1/2 dozen cupcakes