Boston Cream Pie Cupcakes

Let's cook it
Difficulty Intermediate
Portions: 12
Total 114 min

Ingredients

  • 2/3 cup CARNATION® Full Cream Evaporated Milk
  • 2 Teaspoons Vinegar
  • 1 1/2 Cup All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Butter
  • 1 Cup Granulated Sugar
  • 1/2 Tablespoon Vanilla Extract
  • 3 Large Eggs
  • 2 Units Egg Yolk
  • 2 cups CARNATION® Full Cream Evaporated Milk
  • 1/2 Cup Granulated Sugar
  • 5 Tablespoons Cornstarch
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 2 1/4 cups NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels
  • 2/3 cup CARNATION® Full Cream Evaporated Milk
  • 6 Tablespoons Unsalted Butter

Instructions

Cake Preparation

  • 1.  Preheat the oven to 350˚F (180˚C) and line a cupcake pan/pans with a dozen cupcake liners.
  • 2.  In a measuring cup, combine 2/3 cup Carnation Full Cream Evaporated Milk and vinegar to create buttermilk. Set aside.
  • 3.  Sift flour, baking powder and ½ teaspoon salt into a bowl and set aside.
  • 4.  Using a stand/hand mixer, cream ¾ cup butter and 1 cup sugar until light and fluffy. Scraping down the sides when necessary.
  • 5.  Add ½ tablespoon vanilla extract/essence and 3 eggs one at a time, beating well after each is added
  • 6.  Alternate the buttermilk and flour mixture into the butter mixture, beginning and ending with the flour mixture, until just combined.
  • 7.  Fill the cupcake liners ¾ full and bake for 12-15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool.

Pastry Cream Preparation

  • 8.  In a large bowl make an ice water bath and place in the freezer. (If you are unable to do this prepare the ice bath as soon as the pastry cream comes together)
  • 9.  In a medium bowl beat egg yolks for 2 minutes. Gradually stir 2 cups Carnation Full Cream Evaporated Milk into the yolks in a steady stream until well combined.
  • 10.  In a medium heavy bottomed pot, over medium heat mix ½ cup sugar, cornstarch and ¼ teaspoon salt.
  • 11.  Gradually add Evaporated Milk mixture, to this sugar and cornstarch mixture, stirring constantly to prevent lumps.
  • 12.  Continue cooking and stirring constantly until the mixture reaches a low boil and thickens (15-20minutes)
  • 13.  As soon as it reaches this point, remove from the heat stirring continuously and place the ice water bath on the counter (or quickly create an ice water bath)
  • 14.  Place the pot into the ice bath, ensuring that none of the cold water gets into the pot and continue to stir.
  • 15.  When the mixture has cooled, remove from the ice bath and stir in 1 teaspoon vanilla extract/essence.
  • 16.  Place a piece of plastic wrap directly onto the top of the custard and place in the refrigerator to cool completely.

Chocolate Ganache Preparation

  • 17.  Heat 2/3 cup Carnation Full Cream Evaporated Milk until almost boiling.
  • 18.  Pour hot Evaporated Milk over chocolate chips and let stand for 30 seconds, and then stir.
  • 19.  Whisk in butter until completely mixed. Let cool until spreading consistency.

Assembling the Cupcakes

  • 20.  Create a hole about 2 centimetres in diameter in the center of the cupcake, using a cupcake corer (or a knife) being careful not to puncture the bottom.
  • 21.  Fill with chilled pastry cream and top with the removed piece of cake.
  • 22.  Glaze with a thin layer of ganache. Repeat for all cupcakes.

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