Boston Cream Cupcakes

Some things in life are hard, like relationships, work, etc. But if you find the right person, or have the perfect job, life can be pretty easy. That's how I feel about this recipe. I saw it in an issue of Cooks Illustrated and my first initial thought was - I wish. However, upon further inspection, I decided to give it a shot. Now hold up, I know what you're thinking, it's cupcakes, how hard could it be? Truth is, they aren't overly hard at all, just time consuming. And just like that perfect someone, they are worth the wait.


Ingredients for Pastry Cream
1 1/3 Cups Heavy Cream
3 Large egg yokes
1/3 Cup Sugar
Pinch of salt
4 Teaspoons Cornstarch
2 Tablespoons Cold unsalted butter, cut into two pieces
1 1/2 Teaspoons Vanilla extract

Ingredients for Cupcakes
Nonstick cooking spray
1 3/4 Cups All-purpose flour, plus extra for muffin tin
1 1/2 Teaspoons Baking powder
3/4 Teaspoon Salt
1 Cup Sugar
12 Tablespoons of unsalted butter, softened but still cool, cut into 12 pieces
3 Large eggs
3/4 Cup of Milk
1 1/2 Teaspoons Vanilla extract

Ingredients for Chocolate Glaze
3/4 Cup Heavy cream
1/4 Cup Light corn syrup
8 ounces Bittersweet chocolate, chopped
1/2 Teaspoon Vanilla extract

Directions for Pastry Cream
1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring 
occasionally. Meanwhile, whisk the yokes, sugar, and salt together in a medium bowl. Add the cornstarch and whisk until it until it’s thick and pale yellow, about 15 seconds.

2. When the cream reaches a full simmer, slowly whisk it into the yellow mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Take it off the heat to 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.

Directions for Cupcakes
3. Adjust your oven rack to the middle position and heat the oven to 350 degrees. Coat your standard muffin pan with nonstick cooking spray, flour generously, and tap the 
bottom of the pan upside down to remove the excess flour.

4. With a hand-held mixer, combine the flour, baking powder, salt, and sugar on low speed in a large bowl. Add the butter, 1 piece at a time, and combine until it 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, about 3 minutes.

5. Fill the muffin cups three-quarters full (do not overfill). Bake until a toothpick inserted in the center of a cupcake comes out clean, approx. 18-20 minutes. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely.

Directions for Chocolate Glaze
6. 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.

7. It’s easier than it sounds, I promise! Insert the tip of a small knife at a 45-degree angle about 1/8 inch form the edge of each cupcake and cut all the way around, removing a cone of cake. Cut the point of the cone off, leaving 1/4 inch round disk of cake  left. Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake. Set filled cupcakes on a wire rack set over parchment or wax paper. Spoon 2 tablespoons of chocolate glaze over each cupcake, allowing it to drip down the sides. Refrigerate until just set, about 10 minutes.