Boston Cream Pie cupcakes with chocolate roses

Boston Cream Pie Cupcakes

Cupcakes
1 7/8 cups all purpose flour (a little under 2 cups)
3 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, softened
1 cup (scant) granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
3/4 cup buttermilk
1/3 cup sour cream 

1. Heat oven to 155 degrees C fan-forced. Line muffin tray with patty pans.

2. In a medium bowl, sift together flour, baking powder and salt.

3. In a large bowl beat together butter and sugar until creamy (med speed) - about 2-3 minutes. 

4. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. 

5. Reduce mixer speed to low and gradually beat in flour mixture until just combined. 

6. Divide into patty pans and bake for about 18-20 minutes or until skewer comes out clean. Cool in trays for 5 minutes then transfer to a wire rack. Once cool cut out a cone from each with a sharp knife and cut the tips off the cones so you are left with a disk/cupcake lid.

 

Pastry Cream
1 1/2 cups heavy cream (360g)
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 tsp conrnstarch
2 tbsp unsalted butter, cold & cut into 2 pieces
1 1/2 tsp vanilla extract

Method

1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.

2. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.

3. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy (this will take a few minutes).

4. Off the heat, whisk in the butter and vanilla until butter is melted and incorporated.

5. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days. Fill tops of cupcakes with cool thick cream and top with cupcake lid.

Chocolate Glaze
3/4 cup heavy cream (180g)
1/4 cup light corn syrup 

8 ounces bittersweet chocolate chips (227g)
1/2 tsp vanilla extract

Method
1. Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth.  

2. Set aside and allow to thicken for 30 minutes then spoon onto tops of cupcakes.

Chocolate flowers

227g dark chocolate

4 tbsp light corn syrup

Method

1. Melt chocolate over a double boiler. 

2. Remove from heat and stir in the corn syrup. Stir until the mixture comes together and pulls away from the sides of the bowl (see pic below)

3. Mould into a 6mm thick disc and cover with plastic wrap and refrigerate for a couple hours (up to several weeks). 

4. Remove from fridge and knead until pliable. Pull off small amounts of the 'dough'. Make a cone base then flatten pieces between sheets of baking paper and attach around the cone for petals. Wearing plastic gloves and using a toothpick may help. This site has useful tips and photos.