boston cream cupcakes
Delicious made from scratch Boston cream cupcakes.
prep time
3 Hr
cook time
20 Min
method
Bake
yield
12 serving(s)
Ingredients
- CUPCAKES
- 1 3/4 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons butter, cut into 12 pieces
- 3 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons vanilla
- CREAM
- 2 cups half and half
- 6 large egg yolks, room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup flour
- 4 tablespoons butter, cut into 4 pieces
- 1 1/2 teaspoons vanilla
- CHOCOLATE GLAZE
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 12 ounces dark chocolate, chopped
- 1/2 teaspoon vanilla
How To Make boston cream cupcakes
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Step 1To make the cupcakes, preheat oven 350 degrees F. Spray a muffin tin with cooking spray.
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Step 2With 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.
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Step 3Meanwhile 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.
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Step 4Increase 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.
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Step 5To 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.
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Step 6Cut 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.
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