Boston Cream Cupcakes
By America's Test KitchenPublished on October 11, 2011
Yield
Makes 12
Ingredients
Pastry Cream
1 ⅓ cups heavy cream 3 large egg yolks ⅓ cup (2⅓ ounces/66 grams) sugar Pinch table salt 4 teaspoons cornstarch 2 tablespoons cold unsalted butter, cut into 2 pieces1 ½ teaspoons vanilla extractCupcakes
1 ¾ cups (8¾ ounces/248 grams) all-purpose flour, plus extra for dusting muffin tin1 ½ teaspoons baking powder ¾ teaspoon table salt 1 cup (7 ounces/198 grams) sugar 12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into 12 pieces3 large eggs ¾ cup milk 1 ½ teaspoons vanilla extractChocolate Glaze
¾ cup heavy cream ¼ cup light corn syrup 8 ounces (227 grams) bittersweet chocolate, chopped½ teaspoon vanilla extractBefore 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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare and fill cupcakes as shown in photos 1 through
- Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)
Yield
Makes 12Ingredients
Pastry Cream
1 ⅓ cups heavy cream
3 large egg yolks
⅓ cup (2⅓ ounces/66 grams) sugar
Pinch table salt
4 teaspoons cornstarch
2 tablespoons cold unsalted butter, cut into 2 pieces
1 ½ teaspoons vanilla extract
Cupcakes
1 ¾ cups (8¾ ounces/248 grams) all-purpose flour, plus extra for dusting muffin tin
1 ½ teaspoons baking powder
¾ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into 12 pieces
3 large eggs
¾ cup milk
1 ½ teaspoons vanilla extract
Chocolate Glaze
¾ cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped
½ teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Pastry Cream
1 ⅓ cups heavy cream
3 large egg yolks
⅓ cup (2⅓ ounces/66 grams) sugar
Pinch table salt
4 teaspoons cornstarch
2 tablespoons cold unsalted butter, cut into 2 pieces
1 ½ teaspoons vanilla extract
Cupcakes
1 ¾ cups (8¾ ounces/248 grams) all-purpose flour, plus extra for dusting muffin tin
1 ½ teaspoons baking powder
¾ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into 12 pieces
3 large eggs
¾ cup milk
1 ½ teaspoons vanilla extract
Chocolate Glaze
¾ cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped
½ teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Pastry Cream
1 ⅓ cups heavy cream
3 large egg yolks
⅓ cup (2⅓ ounces/66 grams) sugar
Pinch table salt
4 teaspoons cornstarch
2 tablespoons cold unsalted butter, cut into 2 pieces
1 ½ teaspoons vanilla extract
Cupcakes
1 ¾ cups (8¾ ounces/248 grams) all-purpose flour, plus extra for dusting muffin tin
1 ½ teaspoons baking powder
¾ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into 12 pieces
3 large eggs
¾ cup milk
1 ½ teaspoons vanilla extract
Chocolate Glaze
¾ cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped
½ teaspoon vanilla extract
Test Kitchen Techniques
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.
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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare and fill cupcakes as shown in photos 1 through
- Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)
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