Half a Day Means De-Stressing in My Kitchen

I finally made Boston Cream Cupcakes...

Recipe:

For pastry cream

• 3 large egg yolks
• ⅓ cup (2⅓ ounces) sugar
• Pinch salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1½ teaspoons vanilla extract
• 1 1/3 cup of heavy cream

For cupcakes

• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, at room temperature  

For the chocolate glaze

• 1 cup of semisweet chocolate chips 
• 1 teaspoon of corn syrup
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla  

To make cupcakes:

1.) Preheat oven to 350°F.

2.) Cream butter and sugar together with an electric mixer; add vanilla and eggs.

3.) Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.

4.) Line muffin pans with paper liners.

5.) Fill each about three-quarters full with batter.

6.) Bake 15-20 minutes.

For the pastry cream:

1.) Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.
2.) Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours. (I just put mine in the freezer so it’s ready quicker.
For the glaze:
Mix in all of the listed ingredients in a microwave safe bowl, stirring in between for 1 minute. Then cool until room temperature before glazing the cupcakes

To make the cupcakes:

1.) Cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream.
2.) Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.


Until next time...