Boston Cream Pie Cupcakes

I got my February issue of Martha Stewart Living and it has a whole bunch of cupcake recipes. When I saw the recipe for Boston Cream Pie Cupcakes, I knew that they were going on my list of things to bake. I got around to making them Thursday night, and I was pretty happy with how they turned out.

I doubled the recipe so that I would have enough cupcakes for everyone at work (the original recipe makes 18 cupcakes). I started with the Vanilla Cream because you are supposed to refrigerate it for at least an hour before using.


I unfortunately let the cream get a little thicker than I wanted after I added the eggs because I had started making the cake. But I just added a little extra milk and whisked it up and it turned out fine.

The cake recipe was pretty standard. I almost put them in cupcake wrappers, but then I remembered that I would have to cut them all in half to add the cream.


They smelled really good while baking, even though they looked a lot like corn muffins.


After they cooled, I cut them all in half and spread with the cream filling. Then I made the Chocolate-Ganache Glaze. I lined a cookie sheet with wax paper, and then put all the cupcakes on it. Then spooned the glaze over all the cupakes. I didn't want to leave the cupcakes out over night because of the cream, so I put them in the refrigerator overnight. They still tasted delicious the next day.



You can find the recipe (and video) on the Martha Stewart website here.