thegingerchef

Recipes from My Kitchen

Boston Cream Cupcakes

on April 21, 2012

A friend of mine was having a homemade pizza party at his house, and I can’t resist an opportunity to bake something new 🙂  Since this friend also got me the “Best-Ever Recipes, Special Collector’s Edition” from America’s Test Kitchen, I decided to make something from that book.
There are a ton of variations on Boston Cream Cupcakes out there on the internet – you can easily google one.  But this recipe is now tried-and-true! So feel free to swipe it.

Pastry Cream
1-1/3 C heavy cream
3 large egg yolks
1/3 C sugar
pinch of salt
4 tsp cornstarch
2 Tbsp cold butter, cut into 2 chunks
1-1/2 tsp vanilla extract

Cupcakes
1-3/4 C flour
1-1/2 tsp baking powder
3/4 tsp salt
1 C sugar
12 Tbsp (1-1/2 sticks) butter, room temp, cut into pieces
3 large eggs
3/4 C milk
1-1/2 tsp vanilla extract

Glaze
3/4 C heavy cream
1/4 C light corn syrup
8 oz bittersweet chocolate chips
1/2 tsp vanilla extract

Directions

For the pastry cream.  Bring the cream to a simmer in a medium saucepan, stirring occasionally.  Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl.  Add the cornstarch and whisk until the mixture is pale yellow and thick (~<1 min).   When the cream reaches a full simmer, slowly whisk it into the yolk mixture.  Return the mix to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.  (It should start to look like pudding – cause that’s about what it is!) Off the heat, whisk in the butter and vanilla.  Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap, until cold and set (at least 2 hours).

For the cupcakes.  Preheat the oven to 350.  Spray a muffin tin with non-stick spray, or coat with crisco and shake with flour.  (I made one 12-tin of large cupcakes and almost 2 full tins of mini muffins – the mini muffins were much easier to eat and went much faster – just a thought!)  With a mixer, combine the flour, baking powder, salt, and sugar on low in a large bowl.  Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand.  Add the eggs, 1 at a time, and mix until combined.  Add the milk and vanilla, increase the speed to medium, and mix until light and fluffy with no lumps.

Fill the muffin cups about 3/4 full.  Bake until the center is done (toothpick test!), about 20 minutes.  Cool in the pan, then transfer to a wire rack to cool completely.

For the glaze.  Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth.  Set aside to cool, about 30 minutes.  Note: This made a TON of saucy glaze, you might want to cut this down quite a bit, depending on your preference for chocolate.

Assembly.  Insert the tip of a small knife at a 45-degree angle about 1/8″ from the edge and cut all the way around, removing a cone of cake.  Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake.  Fill each cupcake with ~2 Tbsp of the pastry cream and top with the disk of cake.  Set them on a wire rack over parchment (I just glazed them on the dish I was using, less mess…sort of).  Spoon ~2 Tbsp of glaze over each cupcake, allowing it to drip down the sides.  Refrigerate until set (~10 min…or not) and serve!!

 

These went over so well – the mini muffins were definitely better-received than the larger ones, they were just easier to eat (very bite-sized).  This is a super easy recipe that will impress a crowd, just plan enough time to get it all done – maybe 2 hours or so?  But it’s well worth it!!

 

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