Boston Cream Cupcakes
(from firegurl’s recipe box)
Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:
Test Kitchen Discoveries
- Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
- To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
- Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.
Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
Source: Cook's Illustrated May 2007 (from RecipeThing user jerseyjenny) (from RecipeThing user kintyre)
Prep time: 20 minutes
Cook time: 30 minutes
Serves 12 people
Categories: Cook's Illustrated, cupcakes, dessert
Ingredients
- Pastry Cream
- 1 1/3 cups heavy cream
- 3 large egg yolks
- 1/3 cup sugar
- Pinch table salt
- 1 tablespoon cornstarch plus 1 additional teaspoon
- 2 tablespoons cold unsalted butter , cut into 2 pieces
- 1 1/2 teaspoons vanilla extract
- Cupcakes
- 1 3/4 cups all-purpose flour , plus additional for dusting muffin tin
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
- 3 large eggs
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- Chocolate Glaze
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate , chopped
- 1/2 teaspoon vanilla extract
Directions
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For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.
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When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.
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For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.
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With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
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Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.
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For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.
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epare and fill cupcakes as shown in photos 1 through 4. Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)