Boston cream cupcakes are so easy to make and taste so good you cant stop at just one. But i wont tell. :)
So you could start out with your favorite butter yellow cake recipe or just cheat like i did and get a mix. ( I was short on time)
Some people cut the cake in half after they cool and add in a layer of boston cream i find them to be really messy thus defeats the idea of having a small little perfect portable snack. I prefer to inject mine with the cream while they are still warm. Now on to the boston cream recipe.
Boston Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract
Whisk you sugar & yolks together in a bowl, add in cornstarch and set a side. In a saucepan heat your butter, milk, salt, & heavy cream til almost a boil. Pour the milk mix in to the egg mix. Whisk then pour into saucepan again. Heat until thick. (less than a minute) Add in vanilla and remove from heat.
When the cream is a little warmer than room temp inject the cupcakes.
To make the chocolate ganache just heat up 3/4 cup of heavy cream til almost a boil, then pour over milk chocolate chips or shaving and stir till nice and smooth. (you can use semi sweet but i like milk)
Allow to thicken a bit then top your cupcakes.
Chill the cupcakes before serving and enjoy.
