I was already making a vanilla cake and a chocolate cake for someone else, so I just used a bit of extra batter and frosting I had to make the cupcakes and used the icing to frost them at the end. Traditionally, a ganache is used with this cake, so I am going to include a recipe for that below.
I made the custard from an old custard recipe I had. I made 1/3rd of this recipe, but was not totally exact in my measurements. It was still delicious. I tried to get a shot of the inside but the colours of the custard and the cake were too similar. These were super easy and impressive!
Bostom Cream Pie Cupcakes
1 batch of your favourite vanilla cupcakes - Cut out centre, fill with custard. Put top back on and pipe on ganache.
Easy and Delicious Custard
from Almost Bourdain
3 egg yolks
1/4 cup caster (superfine) sugar
2 tbsp cornstarch
1 tsp natural vanilla extract
3/4 cup cream
1/2 cup water
Place the egg yolks, sugar, cornflour and vanilla into a pot and whisk until smooth (no heat!). Add the cream and water and whisk again. Place over medium heat. Stir until the mixture is thick, about 5 minutes.
10 oz good quality bittersweet chocolate
1 cup heavy cream
Place chopped chocolate into a heat proof bowl. Heat the heavy cream until boiling and pour over chocolate. Let sit for a few minutes and then whisk until all melted. Allow to cool before using.