Boston Cream Pie Cupcakes

This is my second time making these cupcakes! They're Boston cream cupcakes with pastry filling and amazing chocolate glaze! They were a request from my dad for dessert following Father's day dinner.



The first time I made these I was very into making all my cupcakes in minis. I still am, but I made a bunch of these as minis, then used the remaining batter in full size cupcakes. The minis were good, but I recommend making them as regular size cupcakes to get as much pastry cream as possible!

Boston Cream Cupcakes
Shame on me, from a magazine I no longer have

Yield about 28 regular sized cupcakes for me

For the pastry cream filling
1 1/3 cup heavy cream
3 large egg yolks
1/3 cup sugar
Pinch salt
4 teaspoons corn starch
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoon vanilla extract

For the cupcakes
1 3/4 cups unbleached all purpose flour, plus extra for muffin tin
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool
3 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract

For the glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract

Make the pastry cream

1. 
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
   
2. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl.
   
3. Add the cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.
4. When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
   
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes.
   
6. Remove from heat and whisk in the butter and vanilla.
   
7. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set at least 2 hours or up to 2 days.
   

Make the cupcakes

1. 
Preheat the oven to 350 degrees.
   
2. Grease and flour a standard cupcake pan (no wrappers lets glaze drip down the sides all pretty-like)
3. In a large bowl or bowl of a stand mixer, combine the flour baking powder, salt, and sugar.
4. Add the butter in small pieces one at a time and combine until the mixture resembles coarse sand.
   Note: I used a pastry cutter to do this, mixer wasn't doing it for me.
5. Add the eggs, one at a time, and mix until combined.
   
6. Add the milk and vanilla, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
7. Fill the prepared pan about three-quarters full (do not overfill).
   
8. Bake approximately 18 - 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.
9. Cool the cupcakes in a pan for 5 minutes then transfer to a wire rack to cool completely.
   

Make the chocolate glaze

1. Cook the cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth.
   
2. Set aside to cool and thicken for 30 minutes.

Assemble cupcakes!
Note: My first post of this recipe photo documents this method.

1. Insert the tip of a small knife at a 45-degree angle about 1/8 inch from the side of each cupcake and cut all the way around, removing a cone of cake.
   
2. Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake.
   
3. Fill each cupcake with 2 tablespoons pastry cream and top with the disk of cake.
   
4. Set the filled cupcakes on a wire rack set over parchment.
   
5. Spoon 2 tablespoons of glaze over each cupcake, allowing it to drip down the sides.
6. Refrigerate until set, about 10 minutes

These cupcakes can be stored in fridge for up to two days. Bring to room temperature before serving for best pastry cream consistency.