Boston Cream Cupcakes

🧂 Ingredients

• 3 ounces semi-sweet chocolate

  finely chopped
• ⅓ cup Dutch-processed cocoa
• ¾ cup boiling water
• ¾ cup bread flour
• ¾ cup granulated sugar*
• ½ teaspoon table salt
• ½ teaspoon baking soda
• 6 tablespoons vegetable oil*
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• 2 tablespoons flour
• ⅛ teaspoon salt
• 1 ⅓ cups milk
• 2 egg yolks

  beaten
• 1 tablespoons butter
• 1 teaspoons vanilla bean paste or vanilla extract
• ¼ cup whipping cream
• 6 oz. semi-sweet chocolate

  finely chopped
• ¾ cup cream

Instructions

• 1 Cupcakes
• 2 Adjust oven rack to middle position and heat oven to 350°F. Line standard-size
  muffin pan with baking-cup liners. Place chocolate and cocoa in medium bowl.
  Pour boiling water over mixture and whisk until smooth. Set in refrigerator to
  cool completely, about 20 minutes.
• 3 Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
  Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until
  smooth. Add flour mixture and whisk until smooth.
• 4 Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just
  firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until
  cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin
  pan and set on wire rack. Cool to room temperature before frosting, about 1
  hour.
• 5 Pastry Cream
• 6 In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk.
  Cook over medium heat, stirring constantly, until mixture starts to boil. Cook
  for 2 minutes until thickened.
• 7 Remove from stove. Whisk ¼ cup of the hot mixture into the beaten egg yolks, and
  immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2
  more minutes, stirring constantly. Remove from heat and add butter and vanilla.
  Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until
  well chilled, about 1 hour or overnight.
• 8 When pudding is chilled, whip cream to form soft peaks and gentle fold in to
  pudding. Keep covered and chilled until ready to use.
• 9 Chocolate Ganache
• 10 Place half of the chocolate in a small mixing bowl. Heat heavy cream on medium
  high heat until it comes to a boil. Remove from heat and immediately pour cream
  over chocolate and stir until chocolate is completely melted. Add remain
  chocolate and stir until chocolate is completely melted.
• 11 Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat
  it with a mixer on medium-high speed until thick and fluffy, 2 to 4 minutes.

Nutrition Info