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Boston Cream Cupcakes

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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.