These are the cupcakes that I made for my sister’s birthday back at the end of January. At first I thought that I would tell you about them for Valentine’s Day, but then that holiday came & went and I had forgotten to post. The next holiday was St. Patrick’s Day, and although there is a large Irish population in Boston, I felt that might be a bit of a stretch. Anyway, my schedule unexpectedly cleared up this morning so I finally had some quiet time to post on this site, and I decided to share these treats with you.
I really enjoyed making–and eating–these cupcakes. I love the flavors of Boston Cream Pie, but a full-size one can be tricky to assemble and serve. Perhaps I’m the only one, but I always find that the slippery middle layer of pudding causes the whole thing to come apart when you try to cut a slice. No worries here–everyone gets their own individual cake, so it looks nice and pretty when you go to serve it. The recipe looks a little daunting at first glance, but it’s really not that difficult. The pastry cream needs some time to chill, so keep that in mind when you’re planning this dessert.
Speaking of which, I need some time to chill too. Have a good weekend!
Mini Boston Cream Pies (adapted from Lidia’s Italy)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- pinch kosher salt
- 1 cup milk
- 1 large egg, lightly beaten in a medium-size bowl
- Whisk together the sugar, cornstarch, & salt in a medium saucepan. Pour in the milk and whisk until smooth. Turn the heat on to medium-low and bring the mixture to just below boiling.
- Slowly pour the mixture from the saucepan into the egg while whisking. Pour the egg/milk mixture back into the saucepan and turn the heat to medium-low. Stir the mixture until it just begins to simmer.
- Pour the pastry cream into a clean bowl. Press a piece of plastic wrap onto the surface of the cream and refrigerate until chilled thoroughly (2-24 hours).
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 6 Tablespoons softened butter
- 3/4 cup sugar
- 2 eggs
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon vanilla
- 3/4 cup orange juice
- Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners.
- In a medium bowl sift together the flour, baking powder, baking soda, & salt. Set aside.
- In a large bowl cream together the butter & sugar until light & fluffy (2 minutes on medium-high). Add the eggs, mixing after each addition. Add the olive oil & vanilla and beat on high for 2 minutes.
- Add 1/3 of the flour mixture and beat on low until incorporated. Add half of the orange juice and beat until combined. Add another 1/3 of the flour mixture followed by the remaining orange juice and remaining flour mixture, beating after each addition.
- Divide batter equally among paper liners in muffin pan. Bake for 20-25 minutes (a toothpick should come out clean).
- Remove cupcakes from pan and cool on a wire rack.
- 1/3 cup light corn syrup
- 1 Tablespoon vanilla
- 1 Tablespoon water
- pinch kosher salt
- 4 ounces semi-sweet chocolate, chopped
- Combine the corn syrup, vanilla, water & salt in a small saucepan. Bring to a boil, reduce heat to simmer and cook 2 minutes.
- Put the chocolate in a heatproof bowl. Pour the hot syrup mixture over the chocolate and stir until the glaze is smooth. Let cool until lukewarm.
- While the glaze is cooling, remove the paper liners from the cupcakes. Cut the top off of each cupcake. Set cupcake bottoms on a wire rack over a tray (or piece of aluminum foil).
- Smear a heaping Tablespoon of the pastry cream on each cupcake bottom. Place the cupcake top over the pastry cream.
- Pour the chocolate glaze over the top of each cupcake. Let sit until the glaze has hardened slightly. Either serve immediately or refrigerate until ready to serve.
Makes: 12 cupcakes
Time: 1 hour active time, plus 20 minutes baking and at least 2 hours chilling