Having enjoyed Boston Cream Doughnuts when I have been in Canada and the USA I wanted to make something with that taste. Not wanting to do doughnuts I thought firstly of Boston Cream Pie, but then decided on some nice simple cupcakes instead.
I haven’t actually had much time over the past few weeks, for baking, as I am organising my move to a new flat. So a fairly simple recipe is what I needed to satisfy my craving for something sweet and to have something to post.
These cupcakes are delicious, in fact so much so that I ate two before even filling and icing them.
For a Boston Cream filling I need to make some creme patissiere, a lovely thick vanilla custard. Then I also needed a soft chocolate topping, using some golden syrup so that it doesn’t set completely..
So this is a recipe in three parts, but you can make the creme patissiere in advance, and even the chocolate ganache too, if you wish.
I was very pleased at how mine turned out, they tasted so good, with the lovely cupcake texture, the awesome vanilla creme pat and the rich chocolate topping.. I only cut the cupcakes in half and sandwiched them halve together with creme pat.. Some people cut out a cone shape and fill that with creme pat, and that works well too.
For the cupcakes:
- 195g plain flour
- 1 1/2 tsp baking powder
- pinch of salt
- 113g unsalted butter, softened
- 200g granulated sugar
- 2 medium eggs(large in USA)
- 1 1/2 tsp vanilla extract
- 120ml milk(I used semi-skimmed)
For the creme patissiere:
- 2 medium egg yolks(large in USA)
- 20g cornflour
- 40g caster sugar
- pinch of salt
- 240ml whole milk
- 6g unsalted butter
- 1/2 tsp vanilla extract
For the chocolate ganache topping:
- 120g dark chocolate chips
- 45g unsalted butter
- 1 1/2 tbsp golden syrup(corn syrup is fine)
- Make the creme patissiere first, by whisking the egg yolks and sugar in a bowl.
- Add the cornflour and salt and whisk in until smooth.
- Heat the milk in a saucepan until is is almost boiling, just beginning to bubble at the edge.
- Pour a little of the hot milk into the egg mixture and whisk instantly.
- Add a little more milk and whisk again.
- Add the remaining milk and whisk again.
- Pour the mixture back into the saucepan and put back on the heat, whisking or stirring constantly.
- When the mixture comes to the boil continue to whisk until it thickens and cook for about a minute.
- If you have any lumps of egg you can pass thru a sieve to remove.
- Transfer the mixture to a bowl and cover with plastic wrap, ensuring that it touches all over the surface of the creme patissiere, to avoid a skin forming.
- Allow to cool and then refrigerate.
- Preheat the oven to 180c/160c fan/350f.
- Grease a 12 hole muffin tin.
- Place the softened butter and the granulated sugar into the bowl of a stand mixer and beat with the paddle attachment until light and fluffy(about 4 minutes).
- Add the eggs, one at a time and beat each until fully incorporated.
- Add the vanilla extract and beat until incorporated.
- Mix the flour, baking powder and salt together.
- Add one third of the flour and beat to combine, scraping down the sides of the bowl.
- Add half the milk and beat to combine.
- Add another third of the flour and beat to combine, scraping down the sides of the bowl.
- Add the remaining milk and beat to combine.
- Add the remaing flour and beat to combine.
- Scrape down the sides and mix in any flour that is stuck to the sides of the bowl.
- Divide the mixutre equally into the 12 holes of the muffin tin.
- Bake in the oven for between 15 and 18 minutes until cooked and a skewer poked into the centre comes out clean.
- Remove from the oven and allow to cool for 10 minutes before removing the cupcakes onto a wire rack to cook completely.
- Place the chocolate chips, golden syrup and butter into a bowl over a pan of simmering water and allow to melt, stirring until you have a nice, silky smooth chocolate ganache.
- Remove the bowl from the heat and allow to cool for a few minutes. The mixture will begin to thicken.
- Cut each cupcake in half, horizontally.
- Whisk or stir the creme patissiere to break it up into a smooth mixture again.
- Put some creme patissiere on top of the lower half of each cupcake and place the upper half on top.
- Gently pour chocolate ganache onto each cupcake, allowing it to spread to the edges, and even drip down the sides a little(if you wish).
- Allow the chocolate to cool completely(it should stay soft to the touch due to the syrup).