In a few weeks, we will be attending a retirement party for my best friend’s dad. When I say best friend, I really mean that she is as close to a sister as a person can be without being a sister. You see, about 33 years ago, my parents moved to the town I grew up in. They bought an 1860′s house that needed tons of work. With little money and big dreams, they often looked for stone and architectural elements to use in their project by knocking on doors and asking if they could “take it off your hands”. It was probably my least favorite thing that they did, but it payed off big for me.
One day, they knocked on her door and my parents became fast friends with hers. They were also fixing up an old house and had a two year old child. A few years later I was born. As a kid, I was there all the time. We did lots of stuff together. I remember her teaching me to level off the flour when baking. Last weekend, I showed her son how to do the same thing. Anyway, her dad is retiring and I have the honor of baking the cupcakes.
With all the time I spent there, he is really like my second dad. I spent hours with him listening to NPR or watching old U-boat movies. With his retirement party approaching, I wanted to make the perfect cupcakes. I started experimenting with new recipes.
We decided on Boston Cream Pie because the custard filling is just so good. I made the custard, the cupcakes and the topping, compiling them carefully.
They are moist, light, creamy, with a bittersweet chocolate top. Perfection.
This will be one of the flavors that I will share to honor a very special friend and his career. I am so lucky to have their family be apart of my life.
by Jessica
Prep Time: 40 minutes
Cook Time: 18-24 minutes
Keywords: bake dessert cake
For the Cupcakes
- 3 tablespoons melted butter
- 3 tablespoons oil
- 2/3 cup milk, room temperature
- 2 eggs, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking powder
- 1 1/2 cups + 1/8 cups flour
For the Custard
- 1 cup milk
- 1/3 cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
For the Chocolate Topping
- 3 ounces bittersweet chocolate
- 3 tablespoons water
- 2 tablespoons butter
- 1 1/2 tablespoons corn syrup
- 1/4 teaspoons salt
For the Cupcakes
Heat the oven to 350 degrees.
In a large bowl, combine the milk, butter, oil, eggs, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.
Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a cooling rack. Cut out the inside of the cupcake, retaining the top.
For the Custard
In a small saucepan, combine the milk and sugar. Bring to a simmer.
In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.
Remove from the heat. Add the butter and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.
In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.
Fold the whipped cream into the custard. There is enough custard for 24 cupcakes. Fill the cupcakes with custard. Place the top back on the cupcake.
For the Chocolate Topping
Heat all ingredients in a double boiler. Stir until smooth. Remove from the heat. Use a knife to spread over the cupcakes.
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