The Cricket World Cup 2015 is in full swing … I don’t know about you guys, but unfortunately the team I’m supporting is off to a bad start (not going to tell you which one, but lets just say it’s the one performing the worst at the moment *grumble grumble*) .. I’m a fairly optimistic person and always look for ways to stay positive about things … and considering the fact, the team went from bad to worse in the last game (you really wanna know which one now, don’t ya? lol), there was only one way to stay positive …. COMFORT FOOD! And man, did I find another “Ohh Emm Gee dessert” to bake and munch on today … Boston Cream Pie Cupcakes! These are actually vanilla cupcakes that are filled in the centre with a custard filling and topped with a divine chocolate glaze … Actually now that I think of it, one can call it a twist on Chocolate Eclairs, only this one is far less time-consuming and involves a cupcake! The combination of the 3 things together is absolutely divine … just make sure you use dark chocolate for the chocolate glaze to balance the sweetness a bit!
Two cupcakes down, and I’m feeling fairly optimistic again, and looking forward to the next game already … Besides, in the worst case scenario say if my team does lose again, i’ll just have to bake these again! It’s a win-win situation …. lol!
Recipe makes approximately 12 cupcakes
Ingredients for the Vanilla Cupcakes:
All Purpose Flour: 1 and 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 1 and 1/2 tsp
Unsalted butter (at room temperature): 113 grams or 1/2 cup
Eggs: 2 (large)
Vanilla Essence: 1 and 1/2 tsp
Milk: 1/2 cup
Ingredients for the Custard Cream Filling:
Caster Sugar: 3 tbsp
Egg Yolks: 2 (large)
Unsalted Butter (at room temperature): 1/2 tbsp
Vanilla Essence: 1/2 tsp
Corn Flour: 2 tbsp
Milk: 1 cup
Ingredients for the Chocolate Glaze:
Dark Chocolate: 120 grams
Light Corn Syrup: 1 and 1/2 tbsp
Unsalted Butter (at room temperature): 3 tbsp
Method for the Vanilla Cupcakes:
Pre-heat your oven at 180 degrees Celsius. Lightly grease a 12 muffin cup tray.
In a bowl, combine and mix the dry ingredients i.e.. All purpose flour and baking powder. Set aside.
In a separate bowl, whisk together the unsalted butter and sugar until well-combined. Add the eggs (one at a time), followed by vanilla essence and continue to whisk until it forms a creamy mixture.
Alternate the milk and flour mixture, and add to the wet ingredients. Make sure you start and end with the flour mixture.
Give the mixture one final fold with the help of a spatula to make sure all ingredients have been well-combined.
Add equal amounts of batter to the muffin cups.
Bake at 180 degrees Celsius for approximately 15 – 20 minutes or until a skewer inserted in the centre of the cupcake comes out clean.
Transfer the cupcakes to your cooling rack and set aside.
Method for the Custard Cream Filling:
In a bowl, whisk together the egg yolks and sugar until well-combined. Add the corn flour and continue to whisk.
Using the double-boiler method, heat the milk until it starts to boil. Transfer the warm milk to the egg mixture while whisking continuously.
Once all the ingredients are well-combined, return the mixture to the heat (using the double boiler method again), and whisk continuously until the mixture starts to thicken.
Once the mixture has reached a thick consistency, remove from the heat and add the unsalted butter and vanilla essence immediately.
Cover the custard cream filling with a cling film and refrigerate to allow it to thicken further.
Method for the Chocolate Glaze:
Using the double-boiler method, melt the dark chocolate, light corn syrup and unsalted butter until it has melted completely.
Remove from the heat and allow it to cool slightly. The glaze will turn more thick as it cools.
Method to assemble:
Fill a piping bag with the custard cream filling, and insert the tip of the piping bag into the centre of the cupcake. Continue to fill until you start to see slight cracks on top of the cupcake.
Add approximately 1-2 tbsps of the chocolate glaze on top of the cupcake allowing it to spread on its own.
Allow the chocolate glaze to dry a little before serving.
Congratulations! Your Boston Cream Pie Cupcakes are ready to be served!