Boston Cream Pie Cupcakes
This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.
- Yield: Makes 18
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 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
- Vanilla Cream
- Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. 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 light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.