Boston Cream Cupcakes Recipe

Ingredients

• For the Pastry Cream:
• 1⅓ cups heavy cream
• 3 egg yolks
• ⅓ cup granulated sugar
• Pinch of salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, chilled and cut into 2 pieces
• 1½ teaspoons vanilla extract
• For the Cupcakes:
• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ¾ teaspoon salt
• 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
• 3 eggs
• ¾ cup whole milk
• 1½ teaspoons vanilla extract
• For the Chocolate Glaze:
• ¾ cup heavy cream
• ¼ cup light corn syrup
• 8 ounces bittersweet chocolate, finely chopped
• ½ teaspoon vanilla extract
View Full Recipe at Brown Eyed Baker