Boston Cream Cupcakes
Ingredients:
- 1 cup milk
1 cup cream
1 ⁄3 cup + 3 tablespoons granulated sugar (divided)
1⁄4 teaspoon salt
5 large egg yolks and 2 eggs (preferably at room temperature)
3 tablespoons cornstarch
1 teaspoon vanilla extract
4 tablespoons unsalted butter, softened and cut into quarters
1 ⁄2 cups unsalted butter, softened
1 ⁄2 cups canola oil (or vegetable or other neutral oil) 2 cups
1 3 ⁄4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3 ⁄4 teaspoons salt
1 1 ⁄4 cup buttermilk (preferably at room temperature)
1 cup seeded sweet chocolate chips
2 cups heavy cream
2 tablespoons light corn syrup
1/3 cup powdered sugar
Boston Cream Cupcakes
Directions:
Combine milk, cream, 1/3 cup sugar, and salt in a medium saucepan. Place over medium heat. Stir frequently until the sugar dissolves and the mixture begins to boil. Remove from heat and let cool for 10 minutes.
In a separate large bowl, whisk the egg yolks and remaining sugar vigorously until the sugar begins to dissolve (about 15-30 seconds). Sprinkle cornstarch over the mixture and whisk until slightly thickened.
Slowly pour about 1 ⁄3 cup of the milk mixture into the egg mixture, stirring constantly (this will temper the mixture to prevent the eggs from cooking). Gradually add the remaining cream until completely melted. Pour the mixture into the saucepan and return to the stove over medium heat. Stir frequently until the mixture begins to thicken. Remove from heat and strain through a fine-mesh strainer into a heatproof bowl. Add the vanilla and mix in the butter, one at a time, until the mixture is completely melted and smooth.
Place plastic wrap directly on top of custard