Individual Boston Cream Pies
The classic pie flavors are just as delicious in cupcake form. Martha made this recipe on episode 701 of Martha Bakes.
- Yield: Makes 18
Source: Martha Bakes
For the Cupcakes
- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup whole milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
For the Vanilla Cream Filling
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- Pinch of coarse salt
- 3 large egg yolks
- 1 1/2 cups whole milk
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon pure vanilla extract
For the Chocolate Glaze
- 4 ounces semisweet chocolate (61 percent), finely chopped
- 1/2 cup heavy cream
- 2 teaspoons light corn syrup
- Pinch of coarse salt
Make the cupcakes: Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Beat in flour mixture.
Bring milk and butter to a boil over medium heat in a small saucepan. With mixer on low speed, add milk mixture to batter and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until springy to the touch, 10 to 12 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool completely.
Make the vanilla cream filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together egg yolks and milk in a glass measuring cup. Add milk mixture to the saucepan, along with the butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
Strain filling through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
Make the chocolate glaze: Place chocolate in a medium heatproof bowl. Bring cream, corn syrup, and salt just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Using a flexible spatula, gently stir chocolate and cream until totally combined. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.
Using a serrated knife, cut each cupcake in half horizontally. Spread 1 tablespoon filling on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.