I started with baking the cupcake. Since these pastry-like cuppies do not require a liner, it's important to grease and flower the muffin tin extensively. You really have to get every nook and cranny of the tin as the cake is fairly sticky and you'll want a clean break after baking. Next, I moved to make the creme filling. The filling requires 2 hours chilled in the refrigerator, and I recommend beginning with the custard so that it is nice and chilled when the cupcakes are cooled and cut.
Once the cupcakes had baked at 350 for about 15 minutes, I allowed them to cool for about 2 hours. (The custard was chilling in the fridge.) I then sliced the cupcakes in half with a serrated knife. I eyeballed a dollop of custard in the center.
Then, I prepared the chocolate glaze. Martha called for 6oz. of semi-sweet chocolate. I revised the recipe slightly with 3 oz. of Milk Chocolate and 3oz. of Dark Chocolate. I enjoy the subtle tartness of Dark Chocolate in a ganache.
Although the Boston Creme Pie is a little messy to eat, the end result is well worth the ooey-gooey sticky drip drops. One of the best cupcakes I've made yet!
Until my next cupdate,