March Recipe of the Month: Boston Cream Cupcakes

This riff on the American classic makes decadent cupcakes fit for any occasion. Its combination of buttery yellow cake, silky pastry cream and dark chocolate ganache has been popular since the first Boston Cream Pie in 1881. While making all three elements may look like a lot of work, you can make the pastry cream and ganache while the cupcakes are baking. Once everything cools, filling and frosting the cupcakes is quick and easy.INGREDIENTSMakes 12 to 14 cupcakesCupcakes8 Tbsp unsalted butter (1 stick), room temperature1½ cups granulated sugar1¾ cups all-purpose flour1 tsp salt3½ tsp baking powder3 eggs1 cup + 2 Tbsp whole milk2 Tbsp canola oil1 Tbsp vanilla extractVanilla Pastry Cream2 cups half and half½ cup granulated sugar, dividedPinch salt4 egg yolks¼ cup cornstarch½ tsp powdered gelatin1 Tbsp vanilla extract2 Tbsp unsalted butterGanache Frosting1½ cups whipping cream½ cup bittersweet chocolate chips½ cup semisweet chocolate chipsDIRECTIONS:CupcakesPreheat oven to 350°F. Brush the top of a 12 cup standard muffin tin lightly with oil to prevent the tops from sticking after baking. Place cupcake liners in the tin.In the bowl of a stand mixer, cream the butter for 3 to 4 minutes. It should be soft and pale in color.While the butter is creaming, sift the sugar, flour, salt and baking powder into a medium bowl.In a separate bowl, combine the eggs, milk, oil and vanilla.With the mixer on low speed, add the flour mixture to the creamed butter in 3 additions. Stop the mixer between each addition to scrape the sides of the bowl. Mix for another minute to breakdown any remaining clumps of butter.Keep the mixer on low speed and add the egg mixture in 3 additions. Continue to scrape the sides of the bowl between additions. Once all the egg mixture is added, increase the speed to medium and mix for another minute.Scoop the batter into each liner until about ¾ full. Bake for 25 to 30 minutes. The cupcakes should be set on top and golden brown at the edges. Let cool for 45 minutes.Vanilla Pastry CreamPlace the half and half and ¼ cup sugar in a medium saucepan and bring to a boil.In a separate bowl, combine the remaining sugar, salt, egg yolks, cornstarch and gelatin.Add small amounts of the scalded half and half to the egg yolk mixture, whisking constantly to temper the yolk mixture. When ¾ of the half and half is combined, pour the tempered mixture back into the saucepan with the remaining half and half. Cook over medium heat, stirring constantly. Once the pastry cream thickens, remove it from the heat to prevent curdling. Whisk in the vanilla and butter and combine well. Strain the pastry cream into a medium bowl. Press plastic wrap against the pastry cream to prevent a skin from forming. Refrigerate the covered pastry cream for 45 minutes or until cool.Ganache FrostingIn a medium saucepan, warm the whipping cream over medium heat. When it begins to boil, turn off the heat and add the chocolate chips. Whisk to dissolve the chocolate. Pour the ganache into a bowl and let cool for 30 minutes. Swirl it with a spatula occasionally for even cooling. Refrigerate the ganache for the last 10 minutes. The ganache should be smooth and spreadable.AssemblyRemove the cooled cupcakes from the muffin tin. With a spoon or a small scoop, remove a large gumball size scoop from the center of each cupcake. Fill each cupcake with cooled pastry cream. Using a spatula, generously spread chocolate ganache frosting across the tops and garnish as you please. Chocolate shavings, brandied cherries or colored sprinkles are our favorite toppings.Enjoy!Printable PDF.