Boston Cream Cupcakes

Nov 1, 2019Cupcakes Recipes

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

Advertisement – Continue Reading Below

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).

Advertisement – Continue Reading Below

Read More

More Recipes to Love ❤
Chocolate-Vanilla Marble Cakes

Chocolate-Vanilla Marble Cakes

Chocolate-Vanilla Marble Cakes | Martha Stewart | Martha Stewart Top Navigation Close Explore Martha Stewart Back to Recipe Close Review this recipe Rate Review Review this recipe Thanks for adding your feedback. Close View image Chocolate-Vanilla Marble Cakes this link is to an external site that may or may not meet accessibility guidelines.

Bat Cupcakes

Bat Cupcakes

Bat Cupcakes Recipe | Real Simple | Real Simple Top Navigation Close Explore Real Simple this link is to an external site that may or may not meet accessibility guidelines.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Ingredients:Cupcakes:Cooking spray4.5 ounces all-purpose flour (about 1 cup)1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg3/4 cup granulated sugar, divided1/2 cup mashed ripe banana1/4 cup butter, softened1 teaspoon vanilla extract2 large eggs1/4 cup plain fat-free yogurtFrosting:1/2 cup (4 ounces) 1/3-less-fat cream cheese1/2 teaspoon vanilla extract1 3/4 cups powdered sugar, sifted2 tablespoons finely chopped walnuts, toasted…

Mini Pineapple Cakes

Mini Pineapple Cakes

Ingredients:One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook’s Note)2 tablespoons pineapple juice plus 2/3 cup1/2 cup packed light brown sugar2 tablespoons unsalted butter, at room temperature3 egg whites2/3 cup water2/3 cup vegetable oil1 1/2 teaspoons almond extractOne 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist)

Pineapple Shortbread Cakes

Pineapple Shortbread Cakes

Ingredients:Filling:3 (8-ounce) cans crushed pineapple in juice, undrained3/4 cup granulated sugar1/4 teaspoon salt1/3 cup light-colored corn syrup4 teaspoons all-purpose flourShortbread:1/3 cup nonfat dry milk9 ounces cake flour (about 2 1/4 cups)1/4 teaspoon salt1/4 teaspoon baking powder12 tablespoons unsalted butter, softened1/2 cup powdered sugar2 large egg yolks1 tablespoon powdered sugar (optional)

Tempeh and Eggplant Pot Pies

Tempeh and Eggplant Pot Pies

Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits (a recipe found in The Joy of Vegan Baking) and the topping is perfect for fruit-based cobblers.Ingredients:2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)1 package (8 ounces, or 225 g) tempeh, cut…