Boston Cream Pie Cupcakes

I love custard. I've used my simple recipe in Cream Puffs, Fruit Tarts, Banana Cream Pie and now Boston Cream Pie Cupcakes, and it seriously has never failed me. It's simple, easy and always uber creamy and delicious.

I made these for a friend who just turned 21 and originally intended on making a 'White Russian' Cupcake filled with Vodka cream and topped with Kahlua Buttercream. Good thing I tested a little of the Vodka cream first because blehhh. I'm sure Vodka fanatics would have loved it, but I think that for me, Vodka in cream didn't taste too great. So I used the rest of the non-Vodka cream to fill these little things. I topped the cupcakes with some luscious chocolate ganache and there you have it! A mini Boston Cream Pie cupcake! I believe my friend's words were, "Wow these are the best cupcakes I have ever tasted." Even though he hasn't tasted that many at all, I'll still gladly take that as a compliment.

Creamy custard and butter smooth ganache:

Boston Cream Pie Cupcakes

Yields: 12 cupcakes

Original cupcake recipe can be found here.

Printable Recipe

For Amy Sedaris' Vanilla Cupcakes:

3/4 stick/ 6 tbsn. unsalted butter

3/4 cups sugar

1 large egg

1 tsp. vanilla

1/4 tsp. salt

1 1/4 tsp. baking powder

1 1/4 cups flour

1/2 + 1/8 cup milk

For the custard:

1 small boxes of french vanilla pudding

1 cup of whole milk ONLY, no substitutions!

1/2 cup of heavy cream

1 tsp. vanilla extract

For the whipped ganache frosting:

10 oz. bittersweet chocolate, chopped into small pieces

1 cup heavy cream

How to make a filled cupcake:

Preheat oven to 350 F. Line a cupcake tin with liners and set aside. In a bowl whisk together the flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in egg, making sure it is well incorporated. Beat in vanilla, add flour in three batches, alternating with milk. DO NOT over beat. Divide batter among cupcake tins and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.

For the custard, whip everything together until pudding has become thick, about 8 - 10 minutes. Once the cupcakes are cool, use the cone method to remove the tops, then fill it in with custard and replace tops.

To make the ganache, place the chocolate in a large bowl. Heat the heavy cream on medium high until it comes up to a boil. Remove from heat and immediately pour over the chocolate. Let sit for 2 minutes then stir until completely melted and glossy. To pipe the ganache, allow the ganache to completely cool and set up. When you are able to spoon the ganache and and it can hold its texture it is ready to pipe.