Boston Cream Cupcakes
Ingredients
For the Pastry Cream:
- 1⅓ cups heavy cream
- 3 egg yolks
- ⅓ cup granulated sugar
- ⅛ tsp. salt
- 4 tsp. cornstarch
- 2 tbsp. unsalted butter, chilled and cut into 2 pieces
- 1½ tsp. vanilla extract
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp. baking powder
- ¾ tsp. salt
- 12 tbsp. unsalted butter, softened but still cool, cut into 12 pieces
- 3 eggs
- ¾ cup whole milk
- 1½ tsp. vanilla extract
For the Chocolate Glaze:
- ¾ cup heavy cream
- ¼ cup light corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- ½ tsp. vanilla extract
Instructions
To prepare the pastry cream:
- In a medium saucepan, over medium heat, heat the heavy cream until simmering, stirring occasionally.
- Meanwhile, in a medium bowl, whisk together the egg yolks, sugar and salt.
- Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
- When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it’s a thick pudding consistency, 1 to 2 minutes.
- Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted.
- Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface.
- Refrigerate until set, at least 2 hours or up to 2 days.
To prepare the cupcakes:
- Pre-heat oven to 350°F.
- Line a standard 12-cup muffin pan with paper liners and set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed.
- Add the butter and mix until the mixture resembles coarse sand.
- Add the eggs, gently mixing until incorporated.
- Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.
- Batter will be almost a bit “foamy” to the touch.
- Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 – 20 minutes.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the glaze:
- In a small saucepan, over medium heat, combine the heavy cream, corn syrup, chocolate and vanilla, stirring constantly, until smooth.
- Set the glaze aside to cool and thicken, at room temperature, at least 1 hour or longer to thicken to a frosting consistency.
- Chill in fridge a bit, if needed.
To assemble the cupcakes:
- Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around.
- Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
- Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake.
- Spread the chocolate glaze over top of each cupcake, covering the top completely.
- Refrigerate the cupcakes until the glaze is set, about 10 minutes.
- Serve at room temperature.