Boston Cream Pie Cupcakes

I have never really tried to make a cupcake that was filled and the other night I had a craving for Boston Cream Pie but didn't need a whole pie to satisfy that craving so I went in search of a cupcake recipe to fill the need. And this is the recipe I found...........I think it will be one that I make over and over again and the Chocolate glaze is TO die for............I have even used that on an Angel food cake I made recently..........Oh yum!!

Here's the recipe:

Boston Cream Pie Cupcakes

Filling

1 1/2 cups whole milk

1/2 cup sugar

4 large egg yolks

3 Tablespoons all purpose flour

1 teaspoon vanilla extract

Cupcakes

2/3 cup whole milk

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/3 cup sugar

2 teaspoons vanilla extract

Chocolate Glaze

1 cup heavy whipping cream

2 tablespoons unsalted butter, cut into 2 pieces

2 tablespoons light corn syrup

9 ounces (1 1/2 cups) semisweet chocolate chips

1/2 teaspoon vanilla extract

"Let's put it all together"

Making the filling first......, In a medium saucepan, heat the milk over low heat, just until it is hot, it should measure about 150 on a candy thermometer. Remove from the heat.

Meanwhile, in a medium bowl, whisk the sugar and egg yolks until smooth. Whisk in the flour until smooth. Whisking constantly, slowly pour the hot milk into the yolk mixture, then pour it back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it thickens and just comes to a boil for 1 minute, stirring constantly. Remove the pan from the heat and pour the pastry cream through a fine strainer into a medium bowl. Discard any bits in the strainer. Stir in the vanilla. Press a piece of plastic wrap onto the surface of the pastry cream and use the tip of a knife to poke a few holes in the plastic wrap to let steam escape. Refrigerate for 2 hours, or until cool to the touch and thickened further.

Now make the cupcakes, Preheat oven to 350 degrees and line 12 extra large muffin tin cups with large paper cupcake liners. Spray the paper liners with nonstick cooking spray.

In a medium saucepan, heat the milk over low heat just until it is hot, it should measure about 150 on a candy thermometer. Remover from the heat. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the vanilla. On low speed, mix in the flour mixture until it is incorporated. Slowly add the hot milk and continue mixing for about 30 seconds, until the batter is smooth, the batter will be thin.

Fill each paper liner with a scant 1/2 cup of batter, to about 5/8 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the middle comes out clean, about 16 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Turn the cupcakes top side up to cool completely.

Fill the cupcakes (This is so much fun) Remove the paper liners from the cupcakes. Use a serrated knife to slice the top about a 1/4 inch thick slice off each cupcake, set the tops aside. Cut a cone shaped piece about 1 inch across and 1 inch deep, out of the middle of each cupcake. Discard or eat the little pieces. Spoon abut 1 1/2 tablespoons of the cold pastry cream into the hole of each cupcake. Replace the cupcake tops, some of the filling may spread over the middle of the cupcakes when the tops are replaced.

Frost the cupcakes. Using a thin metal spatula, spread 1 tablespoon of the chocolate glaze over each cupcake top, and replace them on top of the cupcakes. Serve, or cover and refrigerate to serve cold.

The cupcakes can be made ahead and refrigerated for up to 2 days.

I found this recipe in Cupcakes by Elinor Klivans and I think it is one of the best I have found to date...........