Boston
Cream Pie Cupcakes
These
are big boy cupcakes—though your kids will love them too. They
are made like a Boston Cream Pie: yellow cake, vanilla cream, and fudgy
topping.
Make
your cupcapes. Instead of putting vanilla cream between layers, fill
your cupcakes. (See
how to fill cupcakes.)
Frost
them with ganache. The secret of ganache is the consistency. For the
Boston Cream Pie, you want it thin enough to drizzle down the sides
but thick enough to pile a little up.
For
cupcakes, we couldn’t agree on what was better. I let the ganache
cool in the refrigerator and then beat it with a hand-held electric
mixer until it was soft and smooth and frosting-like. But Melissa and
her crew, they double dipped the cupcakes in the warm ganache. Admittedly,
their cupcakes were prettier . . . but I had more chocolate.
