Boston Cream Cupcakes

Boston Cream Cupcakes

Cupcakes

1 and ¾ cups flour

1 cup sugar

2 tsp baking powder

1 tsp salt

12 Tbsp butter

3 eggs

¾ cup milk

2 tsp vanilla

Cream

1 and ½ cups heavy whipping cream

3 egg yolks

½ cup sugar

4 tsp cornstarch

2 Tbsp butter

2 tsp vanilla

Glaze

8 oz chocolate

½ cup heavy whipping cream

¼ cup light corn syrup

tsp vanilla

Cupcakes

Beat Flour, Sugar, Baking Powder, Salt and Butter together until the mixture resembles wet sand or moist crumbs. Add the eggs beating between each. Beat in milk and vanilla until batter is smooth and fluffy. Bake at 350 °F for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Filling

Bring Heavy Whipping Cream to a simmer over medium heat. In a separate bowl whisk together the eggs, sugar, and cornstarch until thick and smooth. Slowly add some of the hot cream to the egg mixture to temper and then add that mixture back into the rest of the cream and continue heating and stirring until cream is glossy. Remove from heat and add butter and vanilla. At this point cream may be allowed to cool covered with plastic wrap in the fridge or placed in the cupcakes which must then be cooled (this is my preferred method as it allows the cupcakes to soak up a little of the cream flavor.)

To fill the Cupcakes: Cut a cone out of the top of the cupcake and then cut the bottom off of the cone so you have a lid to put back on. Don’t worry about how this looks as you will be covering it with glaze anyways.

Glaze:

Melt the Chocolate and then add the cream, butter, and corn syrup and mix until smooth. The glaze will need to cool to room temperature before use. Place cupcakes on a cooling rack over the sink and pour the glaze over the tops of them allowing extra glaze to drip into the sink. (Easy clean-up)