Boston Cream Cupcakes

  • 17 Feb - 23 Feb, 2024
  • Mag The Weekly
  • Cookery

· 12 vanilla cupcakes
· 2tbsp cornstarch
· 3tbsp granulated sugar
· 1tsp salt
· 1½ cup whole milk
· 1 cup heavy cream
· 4 large egg yolks
· 1½ tsp pure vanilla extract
· 1 cup bittersweet chocolate chips
· 2tbsp light corn syrup

In a medium heavy-bottomed pan, whisk together the cornstarch, sugar and salt. Whisk in the milk, half cup cream then the egg yolks. Bring the mixture to a boil then reduce the heat to a simmer and cook, whisking constantly, for five minutes. Whisk in the vanilla. 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 one hour and up to three days. Whisk before using.
In a microwave-safe measuring cup, combine the chocolate, corn syrup and the remaining cream. Cook on high for a 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 three days. Reheat in the microwave before using. To assemble, cut each cupcake in half crosswise. Spoon some of the pudding on the bottom half of each cake (about two-and-a-half tablespoons each); sandwich with the top of the cupcakes. Spoon the chocolate over the top (about one-and-a-half tablespoons each).