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Crème Brûlée Cupcakes

Delightful cupcakes featuring a luscious filling of silky pastry cream, topped with whipped frosting and a caramelized sugar shell.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 batch vanilla cupcakes by Cupcake Project Soft and fluffy base.
For the Pastry Cream
  • 1 batch pastry cream by Preppy Kitchen Rich and smooth filling.
For the Whipped Frosting
  • 1 batch whipped frosting by Sally's Baking Addiction Light and airy.
For the Caramel Shards
  • 1 batch caramel shards by Food52 Decorative and crunchy.
  • 1 cup granulated sugar For topping the cupcakes and torching.

Method
 

Preparation
  1. Make the Caramel Shards: Melt granulated sugar in a heavy saucepan over medium heat until it turns amber. Pour onto a parchment-lined baking sheet to cool.
  2. Prepare the Pastry Cream: In a saucepan, cook milk, sugar, and egg yolks until thickened, adding vanilla. Chill covered for at least 2 hours.
  3. Make the Whipped Frosting: Whip heavy cream until soft peaks form. Gradually add powdered sugar and whip to stiff peaks.
  4. Bake the Vanilla Cupcakes: Prepare and bake the vanilla cupcakes as per recipe. Allow to cool completely.
Filling and Caramelizing
  1. Core the cooled cupcakes with a cupcake corer or knife to create a hole for filling.
  2. Prepare the Pastry Cream for Filling: Whisk the chilled pastry cream and fold in 3/4 cup whipped cream.
  3. Fill the Cupcakes: Pipe the pastry cream into each cupcake and add a small dome of cream on top.
  4. Chill the Cupcakes: Roll each cupcake in granulated sugar and chill for 20 minutes.
  5. Caramelize the Topping: Remove cupcakes from the fridge, sprinkle more sugar, and caramelize with a kitchen torch.
Finishing Touches
  1. Top each cupcake with a dollop of whipped cream and decorate with a caramel shard.

Notes

Ensure all ingredients are fresh for the best flavor. Control heat when making caramel to avoid burning.