Elizabeth’s Boston Cream Pie Cupcakes
by Elizabeth Cecil
- 1 1/2 cups all-purpose flour, plus more to coat the tins
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup raw milk from Mermaid Farm
- 6 Tbsp. unsalted softened butter, plus more to coat the tins
- 3 large eggs
- 1 cup sugar
- 1 tsp. pure vanilla extract
- Custard Ingredients:
- 5 Tbsp. sugar
- 4 Tbsp. flour
- 1/4 tsp. salt
- 11/2 cup scalded milk
- 1 slightly beaten egg
- 1 1/2 tsp. butter
- 1/2 tsp. vanilla
- Chocolatey Glaze Ingredients:
- 3/4 cup heavy cream (or 1/2 cup milk with 1/4 cup melted butter added)
- 4 oz. semisweet chocolate
- 2 ounces bittersweet chocolate, finely chopped
- 1 tsp. sugar
Preheat oven to 350°F. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, and only 10 minutes or they will stick. Then transfer to wire racks. Let cool. Using a serrated knife, cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
Combine sugar, flour and salt in a small bowl. Scald milk on medium heat (nearly boiling). Add first three ingredients and stir over medium heat until thick. Remove from heat. Add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook egg (about 1 minute), stirring constantly. Add butter and vanilla, stirring constantly. Chill in fridge. Place wax paper directly on surface of custard to avoid hard skin. Can be made a day ahead.
Bring cream to a boil in a small saucepan. Can substitute milk and butter if you don’t have cream. Remove from heat, and add chocolate and sugar. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool slightly, stirring often. Drizzle over cupcakes immediately.
Clean up tip: Place parchment or wax paper on bottom of cookie sheet with cooling rack on top. Makes for easy clean up after glazing cupcakes.