Boston Cream Cupcakes

 

Not the quickest dessert to make or lowest in fat, but good none the less.

There are 3 separate recipes to make these cupcakes, but you can spread the recipes between two days to make it easier. I have made these before with other recipes but this time I used America's Test Recipe's.

 Pastry Cream
(I halved the recipe)

2 cups half & half
1/2 cup sugar
pinch salt
5 large egg yolks
3 Tbs cornstarch
4 Tbs cold butter
1 1/2 tsp vanilla extract

1. Heat half & half and 6 tablespoons of sugar and salt in medium saucepan over medium heat until simmering, stirring occasionally.
2. Meanwhile whisk the egg yolks in medium bowl until combined. Whisk in the remaining 2 Tbs sugar until creamy about 15 seconds. Whisk in cornstarch until combined about 30 seconds
3. When half and half reaches full simmer gradually whisk the half and half into yolk mixture to temper. Return to sauce pan and return to simmer over medium heat whisking constantly until few bubbles burst and mixture is thickened.
4. Off the heat whisk in the butter and vanilla. Press plastic wrap on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours up to 2 days.


Yellow Cupcakes

1 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter softened
1/2 cup sour cream
1 large egg plus 2 egg yolks at room temperature
1 1/2 tsp vanilla extract

1. Adjust oven rack to middle position and preheat 350. Line muffin tin.
2. Whisk together flour, sugar, baking powder, and salt in a standing mixer. Add butter, sour cream, egg, yolks, and vanilla and beat the wet ingredients into the dry on medium speed for about 30 seconds. Stir by hand until smooth and no flour pockets remain.

 

3. Divide batter into prepared pan. Bake for 20-24 minutes. remove from pan and transfer to cooling rack.

Chocolate Ganache Frosting

1 cup heavy cream
1 cup chocolate chips

1. In a bowl of a standing mixer add the chocolate chips. In another bowl bring cream to simmer in microwave.
2. Add  cream to chocolate chips and let stand for 5 minutes. Whisk until smooth, cover and refrigerate until cool and firm.
3. When cool whip at medium speed until fluffy about 2 minutes.






Assembling
1. Put Pastry Cream and Ganache Frosting in pastry bags.
2. Scoop out the center of the cupcake with a spoon.
3. Fill with pastry cream then cover in frosting.
4. Store in airtight container in refrigerator.
5. Serve before and extra long workout. :)