These Boston Creme Pie Cupcakes have a delicious vanilla sponge with each centre scooped out and filled with a creamy Crème Patissiere, (Pastry Cream) Which is then topped with swirls of delicious chocolate glaze.
Setting time for the chocolate glaze and Creme Patissiere2hrs
1tspteaspoon vanilla extract or one whole vanilla pod. Seeds scraped
3medium egg yolks
200gdark or milk chocolateroughly chopped
For the Cake
225gunsalted butterat room temperature
225gself raising flour
Pour the milk and cream into a pan. Add the vanilla pod and seeds, if using. Scald the milk by placing it over a low heat and bringing it to just below boiling point, then remove from the heat. If using Vanilla extract, add at this point.
In a medium sized bowl, whisk together the sugar and egg yolks until you have a thick creamy consistency. Add the cornflour and mix until well combined. Gradually pour the hot milk mixture, through a sieve to remove any bits, over the egg mixture and mix well, then return to a clean pan. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming.
As soon as it begins to thicken, this will only take a couple of minutes, take off the heat and keep mixing until it all comes together into a thick smooth creamy consistency with no lumps. This may take an extra minute or two.
Transfer the crème pâtissière to a clean bowl and cover the surface of the crème with cling film to avoid a skin forming. Place in the fridge to cool and set.
Make the chocolate glaze
Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool while you make the cake.
Make the Vanilla Cupcakes
Preheat the oven to 180°c conventional/160°c fan. Place about 16 cupcakes or muffin cases in muffin tin trays
Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scraping down the sides of the bowl as you go along.
Add the eggs, one at a time, beating well after each addition. Add a little flour in between each egg. This will help prevent curdling.
Add the vanilla extract then gradually add the remaining flour. Mix until well combined.
Using an ice cream scoop, place an even amount of cake batter into each individual paper case.
Bake in the centre of the oven for 15 mins. Or until baked and slightly golden looking. Testing the centre of each cake with a skewer until it comes out clean. Leave to cool completely.
When the cupcakes have cooled completely, and the crème pâtissière has set. Scoop out the centre of each cupcake with a sharp knife. Fill with a spoonful of creme patissiere. Replace the scooped out sponge onto of the crème pâtissière and decorate with a swirl of chocolate glaze.