Boston Cream Cupcakes
- 1 1/2 cups (7 1/2 oz) cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (4 oz) unsalted butter, softened
- 1 cup (8 oz) white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup (5 1/2 oz) buttermilk
- 1/4 cup (2 oz) white sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large egg yolks
- 2/3 cup (5 1/2 oz) whole milk
- 1/2 teaspoon vanilla extract
- 1 cup (6 oz) semi-sweet chocolate chips
- 1/3 cup (3 oz) heavy cream
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Baking powder (1 1/2 teaspoon)
- Baking soda (1/4 teaspoon)
- Cake flour (1 1/2 cups)
- Salt (3/4 teaspoon)
- Semi-sweet chocolate chips (1 cup)
- Vanilla (1 1/2 teaspoon)
- White sugar (1 1/4 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Buttermilk (2/3 cup)
- Heavy cream (1/3 cup)
- Whole milk (2/3 cup)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 26, 2012 (11 months ago).
509 people saved this recipe.
