"Boston cream pie cupcakes"

These are multiple miniature versions of the famous "Boston cream pie".

Yield: 12 cupcakes

Ingredients

Vanilla Cupcakes:

• 195g white flour
• 1,5 tsp baking powder
• 0,25 tsp salt
• 113g unsalted butter, room temperature
• 200g white sugar
• 2 eggs, room temperature
• 1,5 tsp vanilla extract
• 120 ml milk, room temperature

Pastry Cream:

• 2 egg yolks
• 3 tblsp white sugar
• 2 tblsp cornstarch (corn flour)
• 1/8 tsp salt
• 240 ml (full fat) milk
• 0,5 tblsp unsalted butter, at room temperature
• 0,5 tsp vanilla extract

Chocolate Glaze:

• 120g (4 oz.) semisweet (56%) or bittersweet (72%) chocolate, cut into pieces
• 3 tblsp unsalted butter
• 1,5 tblsp light sugar syrup (or light corn syrup or golden syrup)
• 1 tblsp brandy or liqueur (optional)

Method:

1. Vanilla Cupcakes:
   Preheat oven to 180°C  (350°F) and lightly butter 12 muffin cups, or spray with a non stick vegetable spray.
2. In a separate bowl sift and whisk together the flour, baking powder, and salt.
   
   
   
   
   
3. Beat the sugar and the eggs until light and fluffy (about 3-4 minutes).
   
   
   
   
   
4.  Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.
   
   
   
5. Evenly fill the 12 muffin cups with the batter and bake for about 16 - 18 minutes or until a toothpick inserted into a cupcake just comes out clean. Remove from oven and place on a wire rack to cool completely.
   
   
   
   
   
6. Pastry Cream:
   In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the cornstarch (corn flour) and salt and mix until you have a smooth paste.
   
   
   
   
   
7. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
   
   
   
   
   
8. Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 - 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. 
   
   
   
   Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
9. Chocolate Glaze:
   Melt the chocolate, butter, and sugar syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the brandy, and let cool until it thickens slightly (to pouring consistency).
   
   
   
   
   
10. Assemble:
    Place the pastry cream in a piping bag fitted with an 1/2 inch (1 cm) plain tip. Fill each cupcake with the pastry cream by inserting the pastry tip into the top of each cupcake and squeezing just until you start to see cracks in the top of the cupcake. 
    
    
    
    
    
11. Then pour about 1-2 tablespoons of the chocolate glaze onto the center of each cupcake, letting it drip down the sides. Let the cupcakes sit at room temperature for an hour or two, or until the chocolate glaze dries. The cupcakes can then be covered and stored in the refrigerator for a couple of days. Bring to room temperature before serving.

Review: This is yet another great and very tasty recipe that I've come across! The cream inside of the cupcake is delicately milky in flavour while the chocolate topping is dense and completes everything !

Tip: I think it would be even better to serve the cupcakes like this: refrigerate the cupcakes after filling them with cream and then when ready to serve, make the glaze and pour it over the cooled cupcakes.