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### **What Is Boston Cream Pie?**
Before we dive into the cupcake version, let’s take a moment to understand what makes Boston Cream Pie such a classic dessert.
Despite its name, **Boston Cream Pie** isn’t a pie at all – it’s actually a cake. The dessert originated in the late 19th century at the Parker House Hotel in Boston, Massachusetts. Legend has it that a French chef at the hotel created the dessert by layering sponge cake with vanilla custard and then topping it with a chocolate glaze.
Boston Cream Pie became an iconic American dessert, often served for special occasions. Over the years, this layered treat has been adapted into various forms, from the traditional whole cake to individual slices. And now, we bring you **Boston Cream Pie Cupcakes**, a fun, portable take on this classic dessert.
These cupcakes incorporate the same elements as the traditional Boston Cream Pie: a soft, spongy cake base, a rich custard filling, and a glossy chocolate glaze. The result is a combination of textures and flavors that are sure to satisfy anyone with a sweet tooth.
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### **Ingredients for Boston Cream Pie Cupcakes**
To make Boston Cream Pie Cupcakes, you’ll need to gather a few essential ingredients. Here’s a breakdown of what you’ll need for the cake, custard filling, and chocolate glaze.
#### **For the Cupcake Base:**
– **1 1/2 cups all-purpose flour**: This is the main dry ingredient that gives structure to the cupcakes.
– **1 1/2 teaspoons baking powder**: Helps the cupcakes rise and become light and fluffy.
– **1/2 teaspoon salt**: Balances out the sweetness and enhances the flavors.
– **1/2 cup unsalted butter**: Adds richness and flavor to the cupcakes.
– **1 cup granulated sugar**: Provides sweetness and helps create a tender crumb.
– **2 large eggs**: Eggs help bind the ingredients and provide structure.
– **1 teaspoon vanilla extract**: Adds a warm, sweet aroma and flavor to the cupcakes.
– **1/2 cup whole milk**: Moistens the batter and gives the cupcakes a soft texture.
#### **For the Vanilla Custard Filling:**
– **2 cups whole milk**: The base for the custard filling.
– **3/4 cup granulated sugar**: Sweetens the custard filling.
– **1/4 cup cornstarch**: Helps thicken the custard.
– **4 large egg yolks**: Provides richness and structure to the custard.
– **1 teaspoon vanilla extract**: For a fragrant, vanilla-flavored custard.
– **2 tablespoons unsalted butter**: Adds richness and smoothness to the custard.
#### **For the Chocolate Glaze:**
– **4 ounces semisweet or bittersweet chocolate**: This forms the chocolate glaze’s base.
– **1/2 cup heavy cream**: Adds a silky smooth texture to the glaze.
– **2 tablespoons unsalted butter**: Helps achieve a glossy finish.
– **1 tablespoon light corn syrup** (optional): Adds shine and smoothness to the glaze.
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### **Step-by-Step Instructions for Making Boston Cream Pie Cupcakes**
Now that we have all the ingredients lined up, it’s time to start making these scrumptious Boston Cream Pie Cupcakes. The process involves three main components: making the cupcakes, preparing the custard filling, and creating the chocolate glaze. Let’s break it down.
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#### **Step 1: Make the Cupcake Base**
1. **Preheat the oven**: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure the cupcakes don’t stick during baking.
2. **Mix the dry ingredients**: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. **Cream the butter and sugar**: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This will take about 3-4 minutes.
4. **Add the eggs and vanilla**: Beat in the eggs, one at a time, until fully incorporated. Then add the vanilla extract and mix to combine.
5. **Add the dry ingredients**: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
6. **Fill the cupcake liners**: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
7. **Bake the cupcakes**: Bake the cupcakes in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin for about 10 minutes, then transfer them to a wire rack to cool completely before filling.
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