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So moist. So delicious. And so much more.™

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Cupcakes

Boston Cream Cupcakes

Amy Merola Recipe shared by:
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A delicious vanilla cupcake with classic boston cream center, topped with a chocolate glaze. Just like the donut in a neat little cupcake wrapper.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • CUPCAKE:
  • One box: Moist Deluxe Classic Yellow Cake Mix
  • + additional ingredients listed on box
  • PASTRY CREAM:
  • 1 cup whole milk
  • 4 T cornstarch
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 ounces (half stick) butter
  • 2 tsp best quality vanilla extract
  • Glaze:
  • 2 12 ounce bars of your favorite dark
  • semi-sweet chocolate, I use hershey's
  • 1 cup heavy whipping cream

Baking Instructions

  1. Prepare cupcakes as instructed on box.
  2. For the cream:
  3. Dissolve the cornstarch in 1/2 cup of cold milk. Add eggs to cornstarch mixture.?-Combine the rest of the milk and the sugar, and if using the vanilla bean, scrape the seeds from half the pod and add to milk and sugar in a medium saucepan. Bring to a boil. Remove from heat and slowly drizzle hot milk mixture into the egg/cornstarch mixture, whisking constantly. As the eggs become more comfortable with the hot temperature, you can add the milk more quickly.
  4. Pour this back into the saucepan and cook, over medium heat, stirring constantly with a whisk until the cream comes together. It will take a while, but once it starts, it will move quickly. Keep stirring until the cream has become thick. Cook until you see one or two bubbles pop from the cream, to make sure to cook out the chalky texture of the cornstarch.
  5. Transfer the pastry cream to a clean bowl. Beat in softened butter and if using the vanilla extract, add it here. Place over a bowl of ice water to cool quickly. Cover with plastic wrap on the surface to prevent a skin from building up. Keep over ice or in the refrigerator until use.
  6. For the Glaze:
  7. Bring heavy whipping cream to a boil over low to medium heat, remove from heat and pour over chocolate stir until smooth.
  8. Place cream filling in pastry bag and insert into cupcakes with a large icing tip ( I prefer a #22)
  9. After cupcakes are filled dipped tops into your melted chocolate.
  10. Let chill for 2 hours before serving.
  11. After cupcakes are filled

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Tips

chocolate cookies with white chocolate chips.

chocolate cookies with white chocolate chips.

Add white chocolate chips to the chocolate cake mix cookie along with the other ingredients listed. Bake for 8 to 10 minutes let cool on a wire rack, Delicious


Has anyone seen a copy of the microwave instructions

Has anyone seen a copy of the microwave instructions

Years ago Duncan Hines sent me a copy of microwave instructions for the family size Brownies.... does anyone have the adaptation? They suggested adding flour and adjusted the cook time and they were the best brownies! Also note: frosting when the brownies are hot gives a thin layer of frosting - a little more than a glaze and saves many calories!





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