The following recipe I chose for three reasons:
1. The cupcakes are one of Martha Stewart's favorite, and she has good taste.
2. I just got a new mini muffin silicone pan (unlike my old one that is hard to use without lining it with paper), so I wanted a recipe that the muffins need to be taken out of the pan.
3. The looked delicious!
I have the recipe in my Martha Stewart's Cupcakes book, but they are also on her website. I'm glad I didn't read the reviews before making them, because some weren't so positive... I don't know what happened to some of the reviewers cupcakes - mine were extraordinary! The cupcakes were quite a production I must say. Of course the fact that I dropped the vanilla cream on the floor and on myself didn't help! But after the mess was cleaned up, I was able to enjoy these amazing cupcakes.
I am glad I made mini muffins, because these little bites of heaven were intense. I also saw that Martha (yeah, we are on first name basis now) has Boston Cream Pie Cake, which now I am dying to try. Another thing I did wrong was I should have made the vanilla cream first, because it needs to refrigerate for 2 hours. I ended up finishing the cupcakes a lot later then I expected...
Boston Cream Pie Cupcakes
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. 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, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
Pinch of salt
2 cup whole milk
1 teaspoon vanilla
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 2 hours, or up to 2 days.
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.