Boston Cream Cupcakes
- Cream: In a saucepan, heat the heavy cream on medium heat until it comes to a simmer, stirring occasionally. Meanwhile, whisk the egg yolks, sugar, and salt together in a bowl. Add the cornstarch and whisk into the yellow mixture.
- When the cream reaches a simmer, slowly whisk the cream into the egg mixture, and then return it back to the pan and cook, while whisking constantly, until it’s a thick pudding consistency. It will take about 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted. Pour cream into a bowl, and cover with plastic. Place in the fridge for at least 2 hours so it can set up.
- Cupcakes: Preheat oven to 350 degrees. Place cupcake liners in a muffin tin, and set them aside. In a bowl, combine flour, sugar, baking powder, and salt.
- In a different bowl, cream together the butter and sugar. Add the eggs until well blended. Add the milk and vanilla. Slowly add the dry ingredients and mix well.
- Fill the cupcake liners 3/4 full and bake for 18 to 20 minutes. Remove cupcakes from the pan and let them completely cool.
- Glaze: In a saucepan, combine heavy cream, corn syrup, chocolate chips, and vanilla. Heat over medium heat, stirring constantly, until the chocolate has melted. Let cool to room temperature.
- Assemble cupcakes: Taking your butter knife make a tunnel in the middle of the cupcake, don’t cut it to the bottom. Keep the top of the cupcake.
- Fill the inside of each cupcake with the cream and top with the disk of the cake. Now dip the cupcake into the chocolate. I let mine sit after I dipped them and then I dipped them once more for extra chocolate!