Boston Cream Cupcakes

Published June 1, 2006.

Why this recipe works:

We wanted a Boston Cream Cupcakes recipe that produced cupcakes with big chocolate flavor and a smooth, creamy center—but none of the artificial, bland flavors characteristic of most Boston cream cupcake recipes. For our recipe, we used the reverse creaming method to achieve tender,… read more

We wanted a Boston Cream Cupcakes recipe that produced cupcakes with big chocolate flavor and a smooth, creamy center—but none of the artificial, bland flavors characteristic of most Boston cream cupcake recipes. For our recipe, we used the reverse creaming method to achieve tender, close-crumbed cupcakes, then filled them with cream through a cone-shaped hole in the top of the cupcakes. Our chocolate glaze, which clung tightly to the tops of the cupcakes thanks to light corn syrup, covered any evidence of the holes.

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Makes 12

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Ingredients

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