Drake had his third birthday over the weekend. In honor of the occasion, I made Boston Cream Cupcakes, which I’ve been dying to try since I saw the picture in the June/July issue of Cook’s Country. They were time intensive, but not difficult, and worth the effort for a special occasion.

Boston Cream Cupcakes
from Cook’s Country 6/2006

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.

Makes 12

Pastry Cream
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar
Pinch table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter , cut into 2 pieces
1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour , plus additional for dusting muffin tin
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
1 cup 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

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate , chopped
1/2 teaspoon vanilla extract

1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.

4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

7. Prepare and fill cupcakes as shown in photos 1 through 4. Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

STEP BY STEP: How to Make Boston Cream Cupcakes

1. Insert the tip of a small knife at a 45-degree angle about 1/8 inch from the edge of the cupcake and cut all the way around, removing a cone of cake.
2. Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake.
3. Fill the cupcake with 2 tablespoons pastry cream and top with the disk of cake.
4. Set the filled cupcakes on a wire rack set over parchment paper. Spoon 2 tablespoons of glaze over each cupcake, allowing it to drip down the sides.

Comments are closed.