I’ve never actually had a Boston Cream Pie though the idea of it intrigues me. It’s not even a pie yet it has a yummy custard filling and chocolate ganache. Maybe someday when I’m rich I’ll go out and buy a really expensive one and I’ll share it with my friends as we sit in our headquarters located in the park.
This was another treat that I made for Constance’s birthday. I decided to improvise, using a vanilla cupcake recipe from Baking Bites , pudding made from Jello and chocolate ganache from How to Eat a Cupcake.
2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Fill cupcake liners about 2/3 full.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before frosting.
1/2 cup semisweet chocolate, chopped
1/3 cup whipping cream(35%)
The chocolate ganache was so yummy and so simple to make! The filling set up really nicely and the whole cupcake came together very well. It wasn’t too heavy or too light, just perfect!