Boston Cream Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 cup milk
• 3 egg yolks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter
• 1 cup heavy cream, whipped
• 1 cup heavy cream
• 1 tablespoon corn syrup
• 8 ounces chopped bittersweet chocolate
• 2 tablespoons unsalted butter

Recipe

• 1 to make cupcakes: preheat oven to 350°f.
• 2 cream butter and sugar together with an electric mixer; add vanilla and eggs.
• 3 sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
• 4 line muffin pans with paper liners.
• 5 fill each about three-quarters full with batter.
• 6 bake 15-20 minutes.
• 7 to make pastry cream: bring milk just to boil in medium saucepan.
• 8 whisk egg yolks, sugar and cornstarch together in a bowl.
• 9 stir just a little of the hot milk into the egg mixture to equalize the temperatures.
• 10 add a little more hot milk to the egg mixture and stir well again.
• 11 then add all of the hot milk and stir.
• 12 return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
• 13 pour pastry cream into clean bowl and whisk in vanilla.
• 14 whisk in butter 1 ounce at a time until smooth.
• 15 cover surface with plastic wrap and chill until cool.
• 16 fold whipped cream into chilled pastry cream.
• 17 to make chocolate glaze: bring cream and corn syrup to boil.
• 18 pour hot cream over chopped chocolate in a medium bowl.
• 19 let hot cream sit on the chocolate for about 5 minutes.
• 20 stir until chocolate is dissolved and smooth.
• 21 stir in butter.
• 22 to assemble: fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
• 23 or slice each cupcake in half horizontally and spread some pastry cream in between layers.
• 24 or remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
• 25 drizzle chocolate glaze over top of each cupcake.