Appears in Cook's Country June/July 2006
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?
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...