Boston Cream Cupcakes

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Small version of the real deal with yummy pastry cream filling and delicious chocolate glaze.

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Ingredients

  • Cupcakes:
  • 1 3/4 cups flour
  • 1 1/2 ts baking powder
  • 3/4 ts salt
  • 1 cup sugar
  • 12 TBS (1 1/2 sticks) butter, softened but cool, cut into 12 pieces
  • 3 large eggs
  • 3/4 cup milk
  • 1 1/2 ts vanilla extract.
  • Pastry Cream:
  • 1 1/3 cups heavy cream
  • 3 large egg yolks
  • 1/3 cup sugar
  • pinch salt
  • 1 TBS plus 1 ts cornstarch
  • 2 TBS cold butter, cut in 2 pieces
  • 1 1/2 ts vanilla
  • Chocolate Glaze:
  • 3/4 cup heavy cream
  • 1/4 cup corn syrup
  • 8 oz bittersweet chocolate, chopped
  • 1/2 ts vanilla

Preparation

Step 1

Cupcakes:
Position oven rack in the middle and preheat to 350.
Spray muffin tin with cooking spray, flour and tap pan to remove excess.
With electric mixer on low, combine flour, baking powder, salt and sugar. Add butter, one piece at a time and combine until mixure resembles coarse sand. Add eggs, one at a time and mix until combined. Add milk and vanilla, increase speed to medium and mix until light and fluffy (3 min)
Fill muffin cups three quarters full. Bake until toothpick comes out clean, 18 to 20 min. Cool in pan 5 minutes, hen transfer to a rack to cool completely.

Pastry cream:
Whisk egg yolks, sugar, and salt in a medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick (15 sec)
Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. When cream reaches full simmer, slowly whisk it into the yolk mixture. Return mixture to sauce pan and cook over medium heat until thick and glossy, about 1 1/2 min. Off heat, whisk in butter and vanilla.
Transfer to a small bowl, press plastic wrap directly on surface and refrigerate until cold an set, at least 2 hrs.

Chocolate glaze:
Cook cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set aside to cool and thicken 30 minutes.


Assemble:
Fill cupcakes by cutting a small cone out of the top of the cupcake, trimming the cone to make a flat 1/4 inch cap, then replacing the cap on top of the filling. Sppon 2 TBS glaze over each cupcake, allowing it to drip down the side. Refrigerate to set, about 10 minutes.

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