Boston Cream Cupcakes

Name: Boston Cream Cupcakes
Yield: Makes 12
Ingredients: 1 1/3 cups, heavy cream; 3 , large egg yolks; 1/3 cup (2⅓ ounces), sugar; Pinch, table salt; 4 teaspoons, cornstarch; 2 tablespoons, cold unsalted butter, cut into 2 pieces; 1 1/2 teaspoons, vanilla extract; 1 3/4 cups (8¾ ounces), all-purpose flour, plus extra for dusting muffin tin; 1 1/2 teaspoons, baking powder; 3/4 teaspoon, table salt; 1 cup (7 ounces), sugar; 12 tablespoons, unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces; 3 , large eggs; 3/4 cup, milk; 1 1/2 teaspoons, vanilla extract; 3/4 cup, heavy cream; 1/4 cup, light corn syrup; 8 ounces, bittersweet chocolate, chopped; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country June/July 2006

Desserts or Baked Goods

Cakes

Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. Could we make cream-filled cupcakes from scratch at home?

SERVESMakes 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...

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