Boston Cream Cupcakes

• 份量: 24 servings
• 准备时间: 1 hour 30 minutes
• 总时间: 1 hour 50 minutes

配料

SPONGE CAKE

4 large eggs

2 cup(s) granulated sugar

1/2 teaspoon(s) vanilla extract

3/4 cup(s) whole milk

1/2 stick(s) unsalted butter

2 cup(s) self-rising flour

GANACHE

1 cup(s) heavy cream

8 ounce(s) semi-sweet baking chocolate, chopped

PASTRY CREAM

1/4 cup(s) cornstarch

3/4 cup(s) granulated sugar

4 large egg yolks

2 cup(s) whole milk, divided

1 teaspoon(s) vanilla extract

2 tablespoon(s) unsalted butter, room temp

步骤

For the cupcakes, preheat the oven to 350 degrees F. Line the cupcake tins.

Beat 4 eggs in a bowl, gradually add 2 cups granulated sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated.

Gradually add the flour.

Heat 3/4 cup of milk and the butter until the butter is melted.

Gradually add the milk mixture to the batter and mix well.

Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.

For the ganache, place the chocolate in a separate bowl. Heat 1 cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate.

Stir until well combined. Then refrigerate for 20 to 30 minutes until the mixture becomes slightly thick.

While the ganache is chilling, start on the pastry cream. In a mixing bowl, combine corn starch and 3/4 cup granulated sugar.

Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the corn starch and sugar mixture. Stir until completely smooth.

In a saucepan or pot, heat the remaining 1 1/2 cups of milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper the egg mixture by gradually drizzling in the hot milk, whisking constantly.

Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk.

Cook until the mixture thickens, stirring the entire time. It will take a little while to come to a boil – about 5 minutes.

Once it has thickened, remove from the heat. Add the butter and vanilla. Stir until combined.

Cover the pastry cream surface with plastic wrap and put it into the fridge until the pastry cream is cool - about 15 minutes.

To assemble, once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. Keep the top of the circle you cut out.

Fill the cupcake with the pastry cream.

Spoon the ganache on top of the cupcake.