Boston Cream Cupcakes

Nov 1, 2019Cupcakes Recipes

This classic dessert is even cuter and easier to enjoy in cupcake form.

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Cal/Serv:
402

Yields:

12

Prep Time:

0

hours

30

mins

Total Time:

1

hour

30

mins

2
tbsp.

cornstarch

3
tbsp.

granulated sugar


tsp.

Kosher salt

1 1/2
c.

whole milk

1
c.

heavy cream

4


large egg yolks

1 1/2
tsp.

pure vanilla extract

1
c.

bittersweet chocolate chips

2
tbsp.

light corn syrup

  1. In a medium heavy-bottomed pan, whisk together the cornstarch, sugar, and salt. Whisk in the milk, 1/2 cup cream, then the egg yolks. Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes. Whisk in the vanilla.
  2. Transfer the pudding to a small bowl. Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days. Whisk before using.
  3. In a microwave-safe measuring cup, combine the chocolate, corn syrup, and the remaining 1/2 cup cream. Cook on high for 1 minute. Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth. Use immediately or refrigerate in an airtight container for up to 3 days. Reheat in the microwave before using.
  4. To assemble, cut each cupcake in half crosswise. Spoon some of the pudding on the bottom half of each cake (about 2 1/2 tablespoons each); sandwich with the top of the cupcakes. Spoon the chocolate over the top (about 1 1/2 tablespoons each).

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