Boston cream pie – made into a pretty little cupcake that my grand children devoured tonight! These elements – vanilla cake, vanilla pastry cream, and chocolate ganache – equal YUMM in my book!

I started with a soft, moist vanilla cupcake. The filling is a homemade vanilla bean pastry cream. And of course there has to be chocolate icing – I started with a chocolate cream cheese buttercream swirl in a rose pattern, then flattened the tops. I rolled these in sprinkles – just on the sides – then drizzled a small amount of chocolate ganache on the top of each cupcake. The flavors of Boston cream pie came together perfectly in this cupcake.

Search my prior posts for Vanilla Cupcakes, Cream Cheese Butter Cream, and chocolate ganache.

Vanilla Bean Pastry Cream

Ingredients:

• 2 c whole milk
• 1/2 vanilla bean split lengthwise
• 6 egg yolks
• 2/3 c granulated sugar
• 1/4 c cornstarch, sifted
• 1 Tbsp unsalted butter

In a medium saucepan, heat the milk and vanilla bean just to a slow boil, over med heat. Turn off the heat, and let steep for 10 min. Remove the vanilla bean.

In a stand mixer, whisk the egg yolks and sugar til well combined. Add the cornstarch, and whisk on high til smooth.

Slowly whisk in 1/4 c of the hot milk mixture. Slowly pour in the remaining hot milk. Pour the mixture through a fine mesh strainer, back into the saucepan. Cook over med heat, WHISKING CONSTANTLY, until thickened.

Remove from heat, and stir in the butter. Cool slightly.

Cover with plastic wrap, pressing plastic against the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or up to 24 hours. Whisk mixture vigorously to loosen it up, before filling cupcakes.