Boston Cream Cupcakes
10 Tbsp. unsalted butter, softened
2 c. sugar
4 Tbsp. vegetable oil
6 large eggs
3 tsp. vanilla extract
1 c. buttermilk
2 ½ c. flour
½ c. cornstarch
1 Tbsp. plus 1 Tsp. baking powder
1 tsp. salt
2 ¼ c. whole milk
¼ c. cornstarch
½ c. granulated sugar
¼ tsp. salt
5 egg yolks
3 tsp. vanilla extract
1 Tbsp. unsalted butter
1 c. semi sweet chocolate chips
¾ c. heavy cream
1 Tbsp. corn syrup
1 Tbsp. unsalted butter, melted
½ tsp. vanilla extract
Spray the insides of 2 cupcake pans. In the bowl of a stand mixer, cream the butter and sugar. Slowly add the vegetable oil. Blend until very creamy and fluffy, about 2 minutes. Add the vanilla extract. Add one egg at a time. Mix well.
In a small bowl, mix together the flour, salt, baking powder and cornstarch.
Add one third of the flour mixture to the butter mixture. Add half of the buttermilk. Add the second third of the flour mixture. Add the second half of the buttermilk. Add the rest of the flour mixture and mix until well combined.
With an ice cream scoop, fill each cupcake pan ¾ full (don’t use liners). Bake for 18-20 minutes. I test done-ness by lightly touching the middle of the baked cupcake and if it springs back, it is done. Do not over bake or it will be dry.
Let cool for about 5 minutes, then carefully loosen each cupcake with a butter knife and place each cupcake on a baking rack to cool completely
In a medium saucepan, heat the milk until it is hot, but do not let it boil.
In a small mixing bowl, mix the sugar, salt and cornstarch. Add the egg yolks and whisk to combine. Add ½ cup of the hot milk and whisk to combine to temper the egg mixture. Add another half cup of milk and whisk together. Add the egg mixture back into the saucepan. Put back on medium heat and whisk continuously until the mixture is thickened. Take off the heat and whisk in the butter and vanilla extract. Transfer custard to a bowl and place plastic wrap on the surface of the custard to prevent a skin from forming. Set aside to cool.
With a serrated knife, cut the upper 1/3 of the cupcake off. Cut a wide cone shape piece off the bottom half of each cupcake, careful not to cut through the bottom of the cupcake. Discard or eat the cut out piece. Fill each cupcake bottom with the custard. Top with the cupcake top. Place on a baking rack that sits on top of either some parchment or wax paper or a silpat mat.
Chocolate Glaze Instructions:
Place the chocolate chips in a small bowl. In a microwavable bowl, heat the cream for about 45– 60 seconds. Pour the cream over the chocolate chips. Let sit for about 2 minutes. Whisk together until it is smooth. Add the melted butter, vanilla extract and corn syrup and whisk together. Immediately ladle the glaze over the top of each cupcake. Let it sit until the glaze is set. Refrigerate to store.