Boston Cream Cupcakes

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Makes 12 cupcakes

Boston Cream Cupcakes
A pastry cream filling and rich chocolate glaze take yellow cupcakes to new heights.

By America's Test Kitchen | May 23, 2012

It’s important to bake these cupcakes in a greased and floured muffin tin rather than paper cupcake liners, so the chocolate glaze can run down the sides of the cupcakes.

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Ingredients

  • PASTRY CREAM
  • 1 1/3 cups heavy cream
  • 3 large egg yolks
  • 1/3 cup (2 1/3 ounces) sugar
  • Pinch salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 1 1/2 teaspoons vanilla extract
  • CUPCAKES
  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 1 cup (7 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • GLAZE
  • 8 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract

Preparation

Step 1

1. FOR THE PASTRY CREAM: Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

2. Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

3. FOR THE CUPCAKES: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin.

4. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.

5. Using a greased ⅓-cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill). Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

6. FOR THE GLAZE: Microwave all of the ingredients together, whisking often, until melted and smooth, 1 to 2 minutes. Let the glaze cool, uncovered, until it is thickened but pourable, about 20 minutes.

7. Following the photos, cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream. Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.

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