Boston Cream Pie Cupcakes Recipe

• Skill Level: Advanced
• Yield: 24 cupcakes
• Nutritional Information Per Serving (Serving Size 1 of 24): Calories 460, Total Fat 29 g, Saturated Fat 16 g, Carbohydrates 48 g, Dietary Fiber 2 g, Sugar 34 g, Protein 5 g, Cholesterol 109 mg, Sodium 154 mg
• Total Time: 2 hr 40 min
• Prep Time: 1 hr
• Resting Time: 1 hr
• Baking Time: 40 min

Ingredients

• 4 eggs
• 2 cups granulated sugar
• 2 2/3 cups gluten-free flour blend
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 sticks (1 cup) butter, softened
• 2/3 cups whole milk
• 1/3 cup canola oil
• Vanilla Bean Pastry Cream (recipe below)
• Dark Chocolate Italian Meringue Buttercream (recipe below)

Vanilla Bean Pastry Cream:

• 2 cups whole milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 whole egg
• 1 1/2 ounces egg yolks
• 2 tablespoons (1 ounce) butter, softened
• 2 tablespoons vanilla bean paste

Dark Chocolate Italian Meringue Buttercream:

• 1 cup plus 2 tablespoons granulated sugar
• 4 ounces egg whites (about 4 large eggs)
• 1/4 teaspoon cream of tartar
• 6 ounces quality dark chocolate, chopped
• 3 sticks (12 ounces) butter
• 1 teaspoon vanilla bean paste
• Pinch of fine sea salt (about 1/16 teaspoon)

Instructions

1. Preheat your oven to 375F. Prepare two 12-cup muffin tins by lining them with cupcake wrappers and set aside.
2. Crack the eggs into a small bowl and set aside. In another small bowl, combine gluten-free flour, nutmeg, and salt using a fork, then set this mixture aside.
3. Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until light and fluffy. Gradually add the sugar and continue mixing until fully blended. Scrape down the bowl sides, then restart on low speed, adding eggs one at a time, ensuring each fully incorporates before adding the next.
4. After all eggs are incorporated, scrape down the bowl again. Add the dry mix in three parts, alternating with milk and oil added in two parts. Mix on low speed after each addition, scraping the bowl as necessary. Evenly fill the cupcake liners about two-thirds full. Bake for 1416 minutes or until the tops are slightly springy and a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack to cool completely.
5. Once cupcakes have cooled, use an apple corer or knife to remove the centers. Fill these cavities with Vanilla Bean Pastry Cream. Pipe Dark Chocolate Italian Meringue Buttercream over each cupcake to finish.

Vanilla Bean Pastry Cream Preparation:

1. Place a shallow dish near your stovetop along with plastic wrap. In a small container, combine softened butter and vanilla bean paste and set aside. Heat milk and 1/4 cup sugar in a heavy saucepan over medium heat until steaming but not boiling.
2. Meanwhile, whisk cornstarch and remaining 1/4 cup sugar in a bowl to prevent lumps. Add whole egg and egg yolks, whisking until smooth.
3. When milk is hot and steaming, remove from heat. Slowly pour milk into the egg yolk mixture while whisking constantly. Return the combined mixture to the saucepan and cook over medium-high heat, whisking continuously until it reaches a boil. Boil for 1 minute while stirring constantly to avoid lumps, then remove from heat. Stir in butter and vanilla bean paste, then transfer the pastry cream to the shallow dish.
4. Immediately cover the pastry cream's surface with plastic wrap and chill in the refrigerator for about one hour. Once cooled, whisk the cream again until smooth and lump-free. Transfer to a piping bag and set aside until needed.

Dark Chocolate Italian Meringue Buttercream Preparation:

1. Combine sugar and 1/4 cup water in a heavy saucepan. Heat over high heat until the sugar syrup reaches 250F, about 1520 minutes (use a candy thermometer to monitor).
2. While the syrup is cooking, beat egg whites on medium speed using a stand mixer until soft peaks form. Be careful not to overbeat. Add cream of tartar and continue whipping.
3. Slowly pour the hot sugar syrup down the side of the mixing bowl with the egg whites while running the mixer on medium-high speed. Continue beating until the bowl feels cool to the touch, approximately 7 minutes.
4. Meanwhile, melt the dark chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until completely melted.
5. Return mixer speed to medium and add butter in small pieces, mixing until fully incorporated. Add vanilla bean paste and sea salt, mixing on medium-low until fully blended.
6. Take about half a cup of the buttercream and mix it into the melted chocolate until smooth. Fold the chocolate mixture back into the buttercream and whip thoroughly, scraping sides as needed to ensure even mixing.
7. Fit an 18-inch piping bag with a star tip (#847). Twist the bag just above the tip to secure and prevent leakage. Fold the top of the bag over your hand and spoon the prepared buttercream inside, ready for piping.

For an intensified chocolate taste, you can melt 4 ounces of quality dark chocolate and drizzle it over the frosted cupcakes.

Note: This recipe originated from a cooking competition participant and has not been formally tested for home kitchens.