Boston Cream Cupcakes

SERVES Makes 12

WHY THIS RECIPE WORKS

We wanted a Boston Cream Cupcakes recipe that produced cupcakes with big chocolate flavor and a smooth, creamy center—but none of the artificial, bland flavors characteristic of most Boston cream cupcake recipes. For our recipe, we used the reverse creaming method to achieve tender, close-crumbed cupcakes, then filled them with cream through a cone-shaped hole in the top of the cupcakes. Our chocolate glaze, which clung tightly to the tops of the cupcakes thanks to light corn syrup, covered any evidence of the holes. We wanted a Boston Cream Cupcakes recipe that produced cupcakes with big chocolate flavor and a smooth, creamy center-but none of the artificial, bland flavors characteristic of most Boston cream cupcake recipes. For our recipe, we used the reverse creaming method to achieve tender, close-crumbed cupcakes, then filled them with cream through a cone-shaped hole in the top of the cupcakes. Our chocolate glaze, which clung tightly to the tops of the cupcakes thanks to light corn syrup, covered any evidence of the holes.

INGREDIENTS

subheading: Pastry Cream:

1 ⅓ cups heavy cream

3 large egg yolks

⅓ cup (2⅓ ounces) sugar

Pinch table salt

4 teaspoons cornstarch

2 tablespoons cold unsalted butter, cut into 2 pieces

1 ½ teaspoons vanilla extract

subheading: Cupcakes:

1 ¾ cups (8¾ ounces) all-purpose flour, plus extra for dusting muffin tin

1 ½ teaspoons baking powder

¾ teaspoon table salt

1 cup (7 ounces) sugar

12 tablespoons unsalted butter (1 ½ sticks), softened but still cool, cut into 12 pieces

3 large eggs

¾ cup milk

1 ½ teaspoons vanilla extract

subheading: Chocolate Glaze:

¾ cup heavy cream

¼ cup light corn syrup

8 ounces bittersweet chocolate, chopped

½ teaspoon vanilla extract

note: BEFORE YOU BEGIN

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Directions at cookscountry.com

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