Boston Cream Pie Cupcakes~

Adapted from Martha Stewart's Cupcakes


6 tablespoons butter, plus more to grease the cupcake tins

1 1/2 cups flour, plus more to dust the cupcake tins

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 eggs, at room temperature

1 cup sugar

1 teaspoon vanilla


Preheat oven to 350º.  Grease cupcake tins (makes about 20 cupcakes), then dust with flour.  Set aside.

Cut butter into tablespoon sized pieces.  Heat butter and milk in microwave till butter is melted. Set aside.


In electric mixer, whip sugar and eggs on high till fluffy and pale yellow, and thick enough to form a ribbon when mixture drips off whisk attachment...about 5 minutes.  Reduce speed to medium and add baking powder, salt, then slowly add flour.  Mix only till just incorporated.

With mixer on low speed, slowly add milk and butter mixture.  Mix just till smooth.  Add vanilla and mix just till incorporated.

Divide batter into the 20 cupcake slots...about halfway full.  Bake, rotating halfway through if needed (check to see if baking evenly), for about 15 minutes.  Check by gently pressing center of cupcakes with finger...if done, the cake will spring back immediately.

To serve, cut cupcakes carefully in half with serrated knife, top bottom half with about one tablespoon of pastry cream, add top half and drizzle with about one tablespoon ganache.

Pastry Cream:

4 egg yolks

1/2 cup sugar

1/4 cup cornstarch

Pinch of salt

2 cups milk

1 1/2 teaspoons vanilla


Whisk eggs in large bowl (I used 4 cup glass measuring cup).  Combine sugar, cornstarch, and salt in a medium saucepan.  Over medium heat, slowly add milk, and cook till mixture thickens and starts to bubble.

While whisking the egg yolks, slowly add about a third of the hot milk mixture (this slow addition prevents the yolks from scrambling).  Pour the yolk and milk mixture back into the saucepan and cook till boils and further thickens, about 2-4 minutes.  Remove from heat and add vanilla.

Strain pastry cream through a fine mesh sieve to remove any lumps.  Cover top with plastic and refrigerate till ready to assemble cupcakes.

Chocolate Ganache:

6 ounces semi-sweet chocolate, chopped

2/3 cup heavy cream

1 tablespoon light corn syrup

Heat cream and corn syrup in microwave till hot.  Add chopped chocolate, and let stand till chocolate starts to melt.  Stir until smooth.