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boston cream cupcakes

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious made from scratch Boston cream cupcakes.

►
yield 12 serving(s)
prep time 3 Hr
cook time 20 Min
method Bake

Ingredients For boston cream cupcakes

  • CUPCAKES
  • 1 3/4 c
    flour
  • 1 c
    sugar
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 12 Tbsp
    butter, cut into 12 pieces
  • 3 lg
    eggs
  • 1 c
    whole milk
  • 1 1/2 tsp
    vanilla
  • CREAM
  • 2 c
    half and half
  • 6 lg
    egg yolks, room temperature
  • 1/2 c
    sugar
  • 1/4 tsp
    salt
  • 1/4 c
    flour
  • 4 Tbsp
    butter, cut into 4 pieces
  • 1 1/2 tsp
    vanilla
  • CHOCOLATE GLAZE
  • 1 c
    heavy cream
  • 1/4 c
    light corn syrup
  • 12 oz
    dark chocolate, chopped
  • 1/2 tsp
    vanilla

How To Make boston cream cupcakes

  • 1
    To make the cupcakes, preheat oven 350 degrees F. Spray a muffin tin with cooking spray.
  • 2
    With a mixer, combine the flour, sugar, baking powder, and salt. Mix in the butter, one piece at a time; it will look like coarse sand. Add the eggs, one at a time, mixing well after each egg. Add the milk and vanilla and beat until fluffy and smooth. Pour into prepared muffin pan and bake for about 20 minutes until a toothpick comes out clean let cool completely.
  • 3
    Meanwhile make the cream. Heat the half and half just to simmer do not boil. In a bowl, whisk the egg yolks, sugar and salt together. Add the flour and whisk until smooth. Slowly add 1/2 cup of the half and half to the egg yolk mixture whisking constantly to temper the eggs. Mix the egg mixture back into the simmering half and half, whisking the whole time. Whisk over low heat for about 8 minutes.
  • 4
    Increase the heat to med high for 1 minute, just until bubbles burst onto the surface. Remove from heat and whisk in the butter, 1 piece at a time. Then add the vanilla. Place a piece of parchment paper on top of the cream and let cool completely.
  • 5
    To make the glaze, place all ingredients in a sauce pan and cook over low heat, whisking constantly, until the chocolate is melted and the glaze is smooth and shiny.
  • 6
    Cut the tops off each cupcake about 1/4 inch down. Top the bottom of the cupcake with the cream. Place the top back on and then smooth the glaze on the top. Keep in fridge until ready to eat.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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