After we got back from Rochester last week, we swung back down to Sioux Falls to go to Costco, and pick up a few things we’d been lacking…Like meat. And some canned goods. But while we were there, I also made us pop into World Market, so I could pick up some Bird’s Custard Powder. I bought some ages ago, to make cookies, but I can’t remember if I ended up using it all, tossing it out after it expired or what. My first thought was that I could make another batch of the Custard Tart Cupcakes, because those were a huge hit at work. And then I thought that I’d like something a little different, and my mind went to Boston Cream Pie Cupcakes.
Most of the recipes I’ve seen for a cupcake version of Boston Cream Pie have the cake sliced in half, and then spread with pastry cream. That would be fine if I wasn’t transporting these to work, so I opted just to fill them instead.
And I think they’re just fine. For me, as long as there is decent cake, cream, and ganache on top, I’m a happy camper. If I were making a traditional Boston Cream Pie, then yes, I would have two layers. But for cupcakes, I think a hole filled with custard is good enough. My coworkers wouldn’t care one way or another. They’re happy to have treats!
Make the custard first. Whisk together the 2 Tbsp. of custard powder with 2 Tbsp. of the milk. Heat the rest of the milk just to boiling. Whisk that into the custard paste, then pour back into a saucepan, and whisk constantly over medium heat. The custard will thicken after about 7 minutes. Continue whisking until the custard is the desired consistency, then pour into a heat-proof bowl. Cover with plastic wrap, pressing the wrap onto the top pf the custard. Allow to cool to room temperature, then cover and cool completely in the refrigerator.
Next, make the ganache. Place the chopped chocolate in a small heat-proof bowl. Bring the cream just to a boil, then pour over the chocolate. Let stand 5 minutes before whisking to completely combine. Allow to cool at room temperature, stirring occasionally, until thickened and spreadable.
Preheat the oven to 350 degrees F. Line two muffin tins with paper liners and set aside. In a small bowl, whisk together the flour, baking powder, and salt.
Place the butter and milk in a small saucepan, and begin warming over low heat.
Combine the eggs and the sugar in a bowl, and beat on high speed for 5 minutes, until pale and thickened. On low speed, add the flour mixture. Raise the heat to medium-high on the milk-butter mixture and bring to a boil.
Once the dry ingredients have been added and the butter mixture is boiling, slowly pour into the cake batter, on low speed. Add the vanilla.
Using a large (3-Tbsp.) scoop, place the batter into the prepared tins, and bake for 15 minutes, or until lightly browned and a tester inserted into several cupcakes comes out clean. Cool for 10 minutes in the tins, before removing the cakes and cooling completely on wire racks.
Using a cupcake corer, remove a divot from each cupcake. Fill with the chilled custard, then top with a divot, cutting to fit as necessary. Cover with enough ganache to "seal" the cupcake.