Boston Cream Filled Cupcakes as per Rachael Ray

                                                                           

12 big fat Boston Cream filled cupcakes! What more could you want! This is mostly Rachael Ray's recipe but I tweaked her method just a tad. SCRUMPTIOUS! 

CUPCAKE BATTER:

1&1/2 Cup Flour

1TSP. Baking Powder

1/2 TSP Salt

1 Stick Butter soft

1 Cup Sugar

1 Large Eggs

3.4 Cup 1/2 & 1/2

4 TSP Vanilla

Mix all dry together. In large mixing bowl cram the butter. Add sugar & beat again. Add vanilla & eggs & beat again . Now alternate using 1/3 of the flour mixture first, beat into butter mixture. Now add 1/3 of the 1/2 & 1/2. Back to flour then 1/2 & 1/2 ending with flour. Divide batter between 12 cupcake wells lined with foil lined cupcake papers. Bake in a 350 degree preheated oven for 22 to 25 minutes. Be sure to not over bake. Cupcakes are done with toothpick inserted into cupcake comes out with no wet batter. Once done remove cupcakes from oven but let cool completely in the pan.

BOSTON CREAM FILLING:

1&1/2 Cups Whole Milk

1 Cup Heavy Cream

1/2 Cup Sugar

3 TBS Cornstarch

3 Large Egg Yolks

Dash of Salt

1/2 TBS Butter

2 TSP Vanilla

In a heavy sauce pan stir together all the dry ingredients. In a separate bowl beat the egg yolks then beat in 1 Cup of the milk. Back to saucepan whisk in the remaining milk & the cream. Cook over medium heat whisking the entire time until mixture starts to thicken. Now ladle a 1/2 cup or so of the hot mixture slowly into the beaten egg mixture, whisking it as you add it. Now whisk this into the saucepan on medium heat. Continue to cook & whisk until you have creamy thick pudding. Remove from heat & whisk in the butter & vanilla. CHILL WELL. I made mine the day before & refrigerated until I was ready to fill the cupcakes.

CHOCOLATE TOPPING:

4 Ounces of 60% Cacao Chocolate broken into small pieces

4 TSP Corn Syrup

8 TBS Heavy Cream

In a heavy saucepan whisk together the cream & corn syrup, cook over medium heat until hot. Now whisk in the broken chocolate & whisk & cook until you have smooth velvety chocolate gloss. Let cool about 10  minutes. Now you may assemble the cupcake.

ASSEMBLING THE CUPCAKES:

Cut a cylinder of about 1 inch across & 2/3 way down into the cupcake out of the cupcake center, set aside, do all 12. Now go back & spoon 1 TBS of the pudding mixture into each cupcake. Go back to your cutouts & cut off the bottom so you have a cupcake lid. Place lid on top   of each cupcake sealing in the pudding. Do all 12. Now spoon about 1 TBS of chocolate gloss onto each cupcake smooth out slightly. Do all 12. Chill for ten minutes. Now bring out the cupcakes from the frig & coat again with the chocolate gloss. I then sprinkled mine with Gold Sanding Sugar. Chill cupcakes until ready to serve! 12 Boston Cream Cupcakes YUM YUM YUM!