Chocolate Boston Cream Pie Cupcake Recipe

I love Boston Cream Pie. I also love cupcakes. So for my birthday I decided since you can't find such a treat in any bakery, I had to have them. I also can't believe how fast my life is going by me. Before you know it this will be a vintage blog! Since I love chocolate better than vanilla I guess I will reinvent the Boston Cream Pie into my liking, after all it's my birthday right?

Yes, Chocolate Boston Cream Pie Cupcakes it is!

Melted chocolate ganache poured over the top with a vanilla filling... a perfect match!

Author: Claudia Lamascolo

Chocolate Boston Cream Pie Cupcake Recipe

1. Homemade Chocolate Cupcakes:

   
   

   6 ounces of semi sweet chocolate

   
   

   3/4 cup butter softened

   
   

   1 1/2 cups sugar

   
   

   3 eggs

   
   

   2 teaspoons vanilla

   
   

   2 1/2 cups flour

   
   

   1 teaspoon baking soda

   
   

   14 teaspoon salt

   
   

   1 1/2 cup water

   
   

   Melt chocolate and butter together in either a microwave or double boiler. After completely melted pour into a bowl and add the sugar, eggs, vanilla and beat with an electric beater. Add the dry ingredients until fully blended together around 2 minutes beating evenly. Pour into prepared lined cupcake pans. Bake on 350 degree hot oven until the middle looks dry and tooth pick in poked in the center comes out clean around 35 minutes. Cool completely. Make filling below.

   
   

   
   Boston Cream Filling:

   
   

   2 cups whole milk

   
   

   1 teaspoon vanilla extract

   
   

   6 egg yolks

   
   

   2/3 cup granulated sugar

   
   

   1/4 cup cornstarch

   
   

   1 tablespoon unsalted butter

   
   

   
   

   Filling: In a medium saucepan, heat the milk and vanilla to a boil . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum extract. Let cool slightly. Chill at least 2 hours

   
   

   
   

   Ganache Chocolate Topping:

   
   

   16 ounces good grade semi sweet or German chocolate

   
   

   16 ounces heavy cream

   
   

   Heat the cream in the microwave or on stove top until it simmers. Add the chocolate let sit a few minutes. Add to a food processor and pulse until it is combined. If too thin wait until it cools to use as a frosting.

   
   

   Cut center out of each cupcake with a sharp knife carefully spoon in vanilla cream.

   
   

   Spoon the ganache over each cupcake and add the maraschino cherry half on top.

Created using The Recipes Generator

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