Another Monday means another muffin recipe – who knew muffins could be so versatile?
hint hint – moiiiiiiii
aka I’ll stop blathering about myself now.
So I have to tell you – I try my best to stay a few weeks ahead in blog posts in the event of craziness that keeps me out of the kitchen. I had these muffins up my sleeve for awhile, and I planned to post them today as just any other ordinary recipe.
But I feel it’s only fitting that I dedicate this post to the lovely city of Boston. The tragic events of April 15th will be remembered by all of us.
Though the circumstances were dark, I do my best to remember how a city and a community came together in times of crisis and held strong. I couldn’t believe how quickly I saw the tweet “The Red Cross has declared it has enough blood to treat all victims” and then read about how many of the runners just kept running, after a marathon, to go and give blood to those in need.
So I know it’s a little late, but to the city of Boston:
these muffins are for you. <3
A simple cake-like muffin, stuffed with vanilla custard and topped with a rich, decadent chocolate ganache – I hope you all enjoy.
Boston Cream Pie Muffins
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
for the filling: 1 package vanilla pudding mix plus milk called for on the box recipe
for the ganache:
- 6 oz dark chocolate, either morsels or cut into chunks
- 1 tbsp butter
- 1/2 cup cream
- 1 oz sugar
- 2 tsp vanilla
- Preheat the oven to 350 degrees and line one 12-cup muffin pan with paper liners. Make vanilla pudding according to package directions and let sit in fridge until ready to use.
- In a large bowl, combine flour, sugar, baking powder, and salt. In a separate, smaller bowl, whisk together oil, egg, and milk.
- Pour wet ingredient mixture over dry ingredient mixture and stir with wooden spoon until just combined. Fill muffin liners 3/4 way full and bake at 350 degrees for 14-16 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes before removing to wire rack to cool completely.
- While muffins cool, make the ganache. Add chocolate and sugar to a medium glass or other heatproof bowl. In a medium saucepan, melt butter and cream over medium-high heat. Scald the mixture (bring just to a boil) then remove from heat and pour over chocolate. Let sit for 5 minutes, then whisk in vanilla until smooth. Let sit until ready to use.
- Once muffins are cool, use a small knife (or cupcake plunger) to core out the center of each muffin. Keep the tops, but feel free to eat any of the muffin center that’s left over.
- Fill the cavities with 1 tbsp or so of vanilla pudding, then place top of muffin back on to cover the pudding.
- Whisk ganache to ensure it’s smooth; if it’s thickened too much just stick it in the microwave for 5 second intervals until it’s smooth and runny enough to use. Quickly, but carefully, dip each top of the muffins into the ganache, setting right side up rather quickly to ensure that the top doesn’t come off. If a top does come off, just scoop it out of the ganache and place it back on top, and use an offset spatula or knife to clean up the ganache.
- Let muffins sit until ganache sets up, and keep in fridge until ready to serve
Makes 10-12 muffins
All Photos, Recipe And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain