Chocolate-Glazed Boston Cream Pie Cupcakes

boston cream pie cupcakesHere's a recipe for some perfect cupcakes that are bound to put a sweet little pep in any day. From Juanita's Cocina, they're Boston Cream Pie cupcakes, and they're every bit as good as the pie -- even better, because they're cupcakes.

They start with a moist, sweet golden cupcake, that's not too sweet. They're then filled with the most decadent, creamy, pudding-like combination that you'll want to eat plain with a spoon. But wait! It's so much better when it's topped with the rich chocolate glaze. All together, the flavors will blow your family and friends away and make them beg for more.


Boston Cream Pie Cupcakes

Pastry Cream:
1 1/2 cups heavy cream
3 large egg yolks
1/3 cup sugar
pinch of table salt
4 tsp. cornstarch
2 Tbs. unsalted butter, cold and cut into 2 pieces
1 1/2 tsp. vanilla

Bring the cream to a light simmer in a saucepan, stirring occasionally. 
In a heat-proof medium-size bowl, mix egg yolks, sugar and salt together with a whisk.  Add in cornstarch and whisk until egg mixture is light yellow in color.
Once cream has been brought to a simmer, slowly (a bit at a time) whisk it into the egg mixture, mixing constantly so eggs do not scramble.  Pour egg mixture back into the saucepan and cook over medium heat until mixture thickens (like pudding) and turns glossy in appearance.  Remove from heat and whisk in butter and vanilla.  Put egg mixture in a bowl, covering it with a piece of plastic-wrap (taking care to put the wrap flush with the pastry cream to prevent a skin from forming), and allow to chill for at least 2 hours.
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 cup sugar
1 1/2 sticks (12 Tbs.) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3/4 cups milk
1 1/2 tsp. vanilla
Preheat oven to 350 and line cupcake pan with baking cups.  (approximately 15 cupcakes)
Using a stand mixer (you can use a hand-mixer, but I'd recommend using a stand) on low, combine flour, baking powder, salt and sugar until just combined.  One tablespoon at a time, add in butter until mix is combined and it resembles coarse sand in appearance.  Add eggs one at a time and combine.  Add in milk and vanilla and beat on medium speed until mixture is light and fluffy in appearance and lump-free.
Fill lined muffin cups 3/4 full with batter.  Bake for 18-20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.  Cool the cupcakes for a few minutes in the pan before removing and allowing to cool completely on a wire rack.
Chocolate Glaze:
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz. bittersweet (or semi-sweet) chocolate chips (approximately 1 1/2 cups)
1/2 tsp. vanilla
Cook the cream, corn syrup, chocolate chips and vanilla in a saucepan over medium heat until mixture is smooth and well-combined.  Remove from heat and allow to cool for 30 minutes, until glaze has thickened.
To Assemble Cupcakes:
Insert a knife at a 45 degree angle, approximately 1/4 inch from the edge of the cupcake, and cut all the way around the cake until you've removed a small cone of cake.  Cut away all but 1/4 inch of the cone, leaving a small top for the cupcake.
Using a pastry bag or small spoon, fill each cupcake with pastry cream and cover with the top piece of cupcake.
Carefully top each cupcake with glaze and either refrigerate or cool until glaze is set.

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