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
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
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
- Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl.
- Add the cornstarch and whisk until 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 thick and glossy, about 1 1/2 minutes.
- Remove from heat and whisk in the butter and vanilla.
- 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.
Preheat the oven to 350 degrees.
- Grease and flour a standard cupcake pan (no wrappers lets glaze drip down the sides all pretty-like)
- In a large bowl or bowl of a stand mixer, combine the flour baking powder, salt, and sugar.
- 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.
- Add the eggs, one at a time, and mix until combined.
- Add the milk and vanilla, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
- Fill the prepared pan about three-quarters full (do not overfill).
- Bake approximately 18 - 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes in a pan for 5 minutes then transfer to a wire rack to cool completely.
- Cook the cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth.
- Set aside to cool and thicken for 30 minutes.
Note: My first post of this recipe photo documents this method.
- 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.
- Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake.
- Fill each cupcake with 2 tablespoons pastry cream and top with the disk of cake.
- Set the filled cupcakes on a wire rack set over parchment.
- Spoon 2 tablespoons of glaze over each cupcake, allowing it to drip down the sides.
- Refrigerate until set, about 10 minutes