I could not make my mind up between calling these Tiny Boston Cream Pies or Chocolate Eclair Cupcakes, so I didn’t. These lovely little vanilla cakes are filled with vanilla cream and topped with ganache. Despite all the rich ingredients are not too sweet. So, call them whatever you’d like. They taste good no matter what!
Ingredients
Filling
3 large egg yolks
6 TBSP granulated white sugar
2 TBSP cornstarch
1/8 tsp fine sea salt
1 1/4 cup half and half
1 TBSP butter
1 tsp pure vanilla extract
Topping
1 cup heavy whipping cream
2 tablespoons light corn syrup
8 ounces semi-sweet chocolate chips
Cake
1 1/2 cup sugar
3 large eggs
1/3 cup light-tasting oil
2 cups all-purpose flour (I use unbleached)
1 tsp salt
2 tsp baking powder
1/4 cup butter, softened
1 cup half and half
2 tsp pure vanilla extract
Instructions
Filling
- In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Slowly whisk in the half and half.
- Place over medium heat and whisk gently and constantly until the mixture starts to thicken.
- Once the mixture thickens and starts to buttle, whisk vigorously for 1 minute, then remove it from the heat.
- Whisk in the butter and vanilla, until the butter is completely melted and the mixture is smooth. Place in a heatproof bowl and cover with plastic wrap, pressing the plastic directly onto the surface. Chill until cold, about 2 hours.
Topping
- Place the cream, corn syrup, and chocolate chips in a heatproof measuring jug and microwave on high for 1 minute. Whisk, and place back in the microwave for 20 seconds at a time, whisking in-between until smooth.
- Leave to cool, whisking now and then, until thick enough to use as frosting. You can expedite the process by placing the topping in the fridge for 10 minutes at a time, whisking in-between.
Cake
- Preheat the oven to 325f. Put out 2 12-well cupcake trays and line them with papers.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs, vanilla, and oil until smooth.
- Add the flour, salt, and baking powder to the mixture and beat just enough to moisten it. Scrape the bowl and beat until for a few seconds, until smooth.
- In a microwave-safe measuring jug, heat the milk and butter until the butter melts completely. Slowly add milk mixture and the vanilla to the batter and beat just until smooth.
- Fill each cupcake paper 3/4 full (you want a nice popover top to frost), and bake for 20 minutes, or until very lightly golden brown and the top feels firm but springy.
- Cool the cupcakes in the pans for 10 minutes, then remove them to a cooling rack to cool completely.
- Once the cupcakes are cooled, use a piping nozzle and a zip-top back to fill them. It helps to use a chopstick or other small round (food safe) object to poke a hole in the top first.
- Once filled, spoon a few tablespoons of the topping on to each cupcake and spread almost to the edges with a large metal spoon or an offset spatula.
Refrigerate, then bring to room temperature before serving.
Makes 24 Cupcakes
