About a week ago, we stumbled upon this fun recipe that puts a spin on a popular doughnut flavour, Boston Cream Cupcakes. My wife’s Gramma happens to be a big fan of this doughnut, so it didn’t take much convincing when my father-in-law hinted that my wife should try that recipe out. So, she began to look at the various versions available online. There was one significant problem in almost all the recipes: the custard filling was quickly absorbed by the light and airy texture of the cake. My wife decided to create a different version than what she was finding, using three different recipes.
She found a sour cream cupcake recipe that promised to be not only moist, but would hopefully be more dense. My wife reckoned that that should help keep the custard from absorbing too quickly. Next she scoured the internet for custard recipes and quickly became overwhelmed with the nuances of custard. There were different methods and kinds of custard to choose from. Since she was creating a sandwich type of cupcake, my wife needed a custard that would hold well. It needed to be piped or spread onto the halved cupcakes. This custard recipe promised qualities that my wife required for her version. Finally, she found a recipe for ganache that was short and sweet. My wife did adapt some of the recipes, so if you’re interested in the original versions, we’ve provided you with direct links!
We’re not going to lie, this was a labour-intensive baking session. There were many more components than our usual fare, but my wife really enjoyed tackling something different – even with the expected problems that come with trying out new techniques. The biggest issue my wife encountered was with the custard. It did not set properly. My wife has had success with baked custards, like her Quickie Banana Coconut Custard, but this was her first time attempting a stirred, or stove top, custard. She also didn’t anticipate how long it would take to set.
As in life, in baking you always need a plan B. In this case, my wife cheated again, and substituted the custard for some Jell-O vanilla pudding. The other issue (which I don’t see as an issue) is that the cupcakes turned out much more dense than my wife anticipated, or prefers. I, however, think they taste fantastic. My wife’s Doughnut Call Me Cupcake Boston Cream Mini Cakes aren’t quite cupcakes, but are more like dessert bread or pound cake. They also have a quality about them that is reminiscent of eclairs. Bottom line, I liked them and when my wife suggested that we bring a few over to the neighbours, I hesitated. 😉 (FYI: the neighbours really enjoyed them)!
Here’s what you’ll need to make my wife’s Doughnut Call Me Cupcake Boston Cream Mini Cakes:
- 2 cups flour
- 2 tsps baking powder
- ⅛ tsp salt
- ¾ cup butter
- 1½ cups sugar
- 3 eggs
- 1½ tsps vanilla
- ½ cup milk
- ¾ cup sour cream
- Preheat oven to 350 F. In a large bowl, combine butter and sugar until they are light and fluffy. Beat in eggs, one at a time then slowly add vanilla, milk, sour cream.
- In a separate bowl, mix flour, baking powder, and salt. Gradually mix into wet mixture until just blended.
- Fill prepared muffin cups ½ full. Bake for approximately 20 mins until toothpick inserted in center comes out clean. Cool completely before slicing in half horizontally.
4 single serving cups of Jell-O vanilla pudding
Open cups and spread pudding onto bottom half of sliced cupcakes Place other half of cupcake on top of pudding spread to create a sandwich-style cupcake.
6 oz. or 1 cup semi-sweet chocolate chips
1 cup whipping cream
Place chocolate chips in heatproof bowl. In a small saucepan, bring whipping cream to boil over medium heat. Cream will be ready when it starts to rise up in pan. Remove from heat immediately, and pour boiling cream over chocolate chips in heatproof bowl. Let sit for one minute and then using a rubber spatula, slowly stir in circular fashion and working from center of bowl outwards. Stir for approximately two minutes until chocolate chips have melted and mixture emulsifies. Let cool slightly. Using a spoon, drizzle warm ganache over cupcakes.
P.S. There was plenty of leftover batter, ganache, and pudding. Clearly we couldn’t let all that sweetness go to waste, so I made my own creation. It’s not much to look at, but it sure was tasty