Boston Cream Pie Cupcakes

There are some things that I’ve never tried but have always wanted to. Before I made the switch to Greek yogurt, I would always get the Boston Cream Pie-flavored light yogurts and LOVED them. However, I had never actually tried a real Boston cream pie. I wasn’t even sure what it was. Over the summer, a friend of mine asked me to make some cupcakes for her boyfriend’s birthday. He loved boston cream pie, so I jumped at the chance to finally figure out what these little guys were made of! I did however make a couple of changes–some intentional, others not–from the traditional sense of Boston cream pie. I knew I needed a moist yellow cake for the base, and the person didn’t want a ganache topping, so I switched it out for some rich chocolate frosting. I also injected the cream into the cupcakes (the red was a special request–the guy is into special effects and I was making the cake “bleed” and topped with knives.) I started out using Martha Stewart’s vanilla cream filling, but it didn’t set correctly so I had to take some shortcuts. In the end, everything turned out great. If these cupcakes are as good as an actual Boston cream pie, sign me up!

Boston Cream Pie Cupcakes
cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

filling:
1 3-oz. box French vanilla instant pudding
1 cup half and half
1 cup heavy whipping cream
2 teaspoons vanilla extract
¼ cup confectioners’ sugar

frosting:
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream

Preheat the oven to 350 degrees and line a muffin pan with desired liners. Set aside.
In a medium bowl, whisk the flour, salt, and baking powder. Set aside.
In a small saucepan over low heat, warm the milk and butter.
In the bowl of a stand mixer, mix the eggs and sugar on high speed until thick, about 5 minutes. The mixture will look pale. Slowly incorporate the dry ingredients.
Once the milk and butter mixture begins to boil, slowly pour it into batter and beat until smooth. Add the vanilla extract.
Divide the batter filling the cups halfway.
Bake for approximately 15 minutes, then allow to cool for 10 minutes in the pans. Transfer to a wire rack and let the cupcakes reach room temperature.

Meanwhile, prepare the vanilla filling.
In a medium bowl, combine the half and half and the vanilla pudding mix. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat the whipping cream, vanilla, and powdered sugar at medium speed until soft peaks form–approximately 4 minutes. Gently fold in the pudding mixture until incorporated.

To make the frosting, melt the chocolate in a double boiler. Set aside to cool until barely warm.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter. The mixture will become pale and fluffy in 3-4 minutes. Slowly add the confectioners’ sugar, cocoa powder, and salt. Add the cooled chocolate, and finally add the sour cream. Beat until smooth and blended. Fill a pastry bag with frosting and desired tip, and set aside.

To assemble the cupcakes, fill a food-safe squeeze bottle with the vanilla custard mixture. Insert the tip of the bottle into the cupcake, and squeeze until the custard begins to overflow. Top cupcakes with frosting.

Enjoy!

Adapted from:
Frosting: Annie’s Eats
Cake: Martha Stewart
Filling: Annie’s Eats

Butterbeer Cupcakes

Let it be known that I love all things Harry Potter. I’ve read the books multiple times, gone to the midnight releases for the movies and the novels, and absorbed myself in the magical world of Hogwarts. Since this Thursday is the release of the final movie, I thought what better way to celebrate than by making Butterbeer cupcakes! When I found this recipe, I was so ecstatic to try it. They turned out wonderful, and I can only hope the bartender at The Three Broomsticks would be proud.

Butterbeer Cupcakes
cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

butterscotch buttercream frosting
1 stick unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk, as needed

To make the cupcakes:
Preheat oven to 350 and line 2 cupcake pans with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined, and set aside.
In the bowl of a stand mixture, cream the butter until light and fluffy–approximately two to three minutes. Add sugars and continue beating until combined. Add in egg one at a time until the mixture is thoroughly incorporated, scarping the sides of the bowl if needed. Add vanilla extract and butter flavoring.
Alternate between the milk, cream soda, and dry ingredients in batches until the mixture is combined.
Scoop the mixture into the cupcake liners, making sure each is 3/4 full. Bake for 15-17 minutes. Allow cupcakes to cool first in the pan, then transferring to a wire rack.

To make the butterscotch ganache:
Create a double boiler by placing a heatproof bowl (glass or metal) over 2 inches of simmering water in a sauce pan. DO NOT let the water touch the bottom of the bowl, and make sure the water does not begin to boil rapidly. Combine the butterscotch chips and heavy cream into the heatproof bowl, and stir occasionally until the mixture is melted, smooth, and combined. Allow to come to room temperature, then funnel the ganache into a squeeze bottle for easier decorating.

To make the butterscotch buttercream frosting:
In the bowl of a stand mixture fitted with paddle attachment, cream the butter until fluffy. Add in the cooled ganache, vanilla extract, butter flavoring, and salt until mixed thoroughly. Stir in powdered sugar, 1/2 cup at a time, until the mixture is light and fluffy. If needed, add in a splash of milk (I had to add about 4 splashes) to help adhere the frosting.

To decorate the cupcakes:
When the cupcakes are cooled, pipe the butterscotch buttercream frosting onto the cupcakes using a piping bag with a desired fitted tip. Drizzle the butterscotch ganache onto the cupcakes. Enjoy!

Makes 18
Adapted from:
Amy’s Bites