Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes Recipe
Having a lot of leftover egg yolks and chocolate ganache from the cake I made earlier this week, I decided to make Boston Cream Pie again, but this time in the form of cute little cupcakes. Instead of a sponge cake, I made traditional vanilla cupcakes, filled them with pastry cream, and topped them with chocolate ganache. Although they were a little more work to make, I think they are a lot more “eater friendly”, if that makes sense. They hold up better as well. The cupcakes turned out really well, especially since it was my first time actually filling cupcakes. I’ll have to do some research now to find some other cupcake fillings.
In case you haven’t had a chance to research cupcake fillings yet, let me help you with what happens to be my specialty…any sort of jams are great. I fill a strawberry cream cupcake I make with the strawberry glaze you buy for strawberry shortcakes mixed with pureed strawberries…pudding works well (especially cheescake pudding or french vanilla) lemon curd is awesome in a lemon flavored cupcake, marshmallow fluff mixed with whipped vanilla icing tastes like the inside of a twinkie…. I am always trying new recipes, so I’ll let you know if I find any more and you can let me know if you come up with any!