This post is an homage to my hometown, the most beautiful city on Earth: Boston.  And what better way to do that (besides something Sox-themed, of course), than to make some Boston Cream Pie.  Fluffy cake, smooth cream, dense chocolate top … absolute heaven.

However, I no longer have an eight-year-old’s stamina when it comes to sweets, so I decided to make adult-friendly mini-versions.  I found this awesome recipe on Foodgawker, and although it is labor-intensive, the end product is absolutely worth it!    The cupcakes looked beautiful, tasted awesome, and made a much bigger impression than an ordinary cake would have!

*Disclaimer:  I got so wrapped up in the process that I forgot to take pictures for a few of the steps.  Take this as a sign that this recipe is a must-bake.

Boston Cream Pie Cupcakes

Recipe adapted from What’s Cooking Chicago

Cupcakes

1 3/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoons table salt

1 cup granulated sugar

1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces

3 large eggs

3/4 cups milk

1 1/2 teaspoons vanilla extract

Cream

1 1/2 cups heavy cream

3 large egg yolks

1/3 cup granulated sugar

pinch of table salt

4 teaspoons conrnstarch

2 tablespoons unsalted butter, cold & cut into 2 pieces

1 1/2 teaspoons vanilla extract

Glaze

3/4 cup heavy cream

1/4 cup light corn syrup

8 ounces bittersweet chocolate chips

1/2 teaspoon vanilla extract

Cupcakes

Mix together flour flour, baking powder, salt, and sugar.  Add the butter, one tablespoon at a time; your mixture should be sandy.  Add your eggs, one at a time, and beat until your batter is nice and fluffy.

Fill your lined muffin tins and bake for eighteen to twenty minutes.

Cream

Over medium heat, bring your cream to a simmer in a medium-sized saucepan.  While your cream is heating, whisk together yolks, sugar, and salt together in a medium bowl.

Add the cornstarch and whisk the mixture is pale yellow and thick.

When your cream is ready, slowly pour it into the yolk mixture.  Once combined, return to the saucepan and, still warming over medium heat, whisk your cream constantly until it thickens.

 Remove from heat and whisk in vanilla and butter.  Refrigerate for two hours.

Glaze

Over medium heat, warm cream, corn syrup, chocolate, and vanilla in a small sauce pan until smooth.  Set aside for thirty minutes to thick.

To Assemble

Once the cupcakes are completely cool, use a small knife (I used a small paring knife) to cut a cone out of the bottom of the cupcakes (holding knife at a forty-five degree angle).

Carefully remove the cone; you’ll be re-inserting it.  Fill a pasty bag with your cream, once it has set, and fill cupcake with cream.  Cut the point off of your cone-bottom, and replace the cake-disk at the bottom of the cupcake.  Make sure to be patient with yourself through this whole process!

When your cupcakes are filled, top with the chocolate glaze.  

Refrigerate for 10 minutes, or until the chocolate sets.

Enjoy!