Boston Cream Pies

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4.0 by 33 people

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  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Prep: 30 mins
  • Chill: 3 hrs to 25 hrs

Boston Cream Pies

Directions

  1. For vanilla cream, in a small bowl lightly beat egg yolks; set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
  2. Gradually stir about 1 cup of the hot mixture into the egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.
  3. To assemble, using a serrated knife, cut each vanilla cupcake horizontally in half. Spoon 1 heaping tablespoon of vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.
  4. For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100 percent power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
  5. Spoon ganache over cupcakes. Let stand until chocolate is set. Chill in the refrigerator for at least 1 hour before serving. Makes 12 (2-1/2 inch) cupcakes.
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Nutrition Facts (Boston Cream Pies)

  • Per serving:
  • 401 kcal ,
  • 24 g fat
  • (14 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 160 mg chol. ,
  • 177 mg sodium ,
  • 43 g carb. ,
  • 1 g fiber ,
  • 28 g sugar ,
  • 5 g pro.
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