Boston Cream Cupcakes
- 1⅓ cups heavy 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
- 1¾ cups (8¾ ounces) all-purpose flour
- 1 cup (7 ounces) sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- 1½ teaspoons vanilla extract
- 8 ounces bittersweet chocolate, chopped
- ⅔ cup heavy cream
- ¼ cup light corn syrup
- ½ teaspoon vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (1 1/2 teaspoons)
- Bittersweet chocolate (8 ounces)
- Corn syrup, light (1/4 cup)
- Cornstarch (4 teaspoons)
- Salt (1 Pinch)
- Salt (3/4 teaspoon)
- Sugar (1 1/3 cup)
- Vanilla (3 1/2 teaspoons)
- Dairy
- 2 tablespoons unsalted butter, unsalted (2 cut into pieces)
- Butter, unsalted (12 tablespoons)
- Heavy cream (2 cups)
- Whole milk (3/4 cup)
- Refrigerated
- Egg yolks, large (3)
- Eggs, large (3)
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Published May 24, 2012 (9 months ago).
430 people saved this recipe.
