New Recipe: Boston Cream Cupcakes

My friend, Melissa, celebrated her birthday this week.  We work together and I like to take something for my good friends' birthdays to share with our coworkers.  I asked Melissa what she wanted and her response was "cupcakes".  To be honest, this stressed me out a little since I can make tasty cupcakes, but, as my piping skills leave much to be desired, my cupcakes are never pretty.  I did some Pinterest searching and came up with these yummy cupcakes. (You may have to create a free account to view the recipe online.)

 

 

I think I've only had Boston Cream Pie once in my life--when my family went to Boston right before Christmas during my Senior year of High School.  However, I felt this was pretty safe since what's there not to like about cake, pastry cream and chocolate glaze?

 

This recipe is a little time consuming.  I made the pastry cream the night before.  My big problem was that I only had one muffin tin available.  Apparently my regular-sized muffin tins have grown legs and walked away.  I had to make one batch at a time and since I doubled the recipe, this took quite some time.

 

I hope you'll try these cupcakes.  They were a big hit in my office and I will definitely make them again.  When I have at least two muffin tins of the same size.

 

 

Makes 12 cupcakes

It’s important to bake these cupcakes in a greased and floured muffin tin rather than paper cupcake liners, so the chocolate glaze can run down the sides of the cupcakes.

PASTRY CREAM
1⅓ cups heavy cream
3 large egg yolks
⅓ cup (2⅓ ounces) sugar
Pinch salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1½ teaspoons vanilla extract

CUPCAKES
1¾ cups (8¾ ounces) all-purpose flour
1 cup (7 ounces) sugar
1½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
3 large eggs, room temperature
¾ cup whole milk, room temperature
1½ teaspoons vanilla extract

GLAZE
8 ounces bittersweet chocolate, chopped
⅔ cup heavy cream
¼ cup light corn syrup
½ teaspoon vanilla extract

1. FOR THE PASTRY CREAM: Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

2. Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

3. FOR THE CUPCAKES: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin.

4. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.

5. Using a greased ⅓-cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill). Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

6. FOR THE GLAZE: Microwave all of the ingredients together, whisking often, until melted and smooth, 1 to 2 minutes. Let the glaze cool, uncovered, until it is thickened but pourable, about 20 minutes.

7. Cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream. Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.