Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup semisweet chocolate chips
- 1/4 cup corn syrup
- 1/4 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted
- 1/4 cup milk
Special equipment needed:
- Cupcake tin
- Cupcake liners
- Piping bag
- Round piping tip
- Small saucepan
- Mixing bowls
- Whisk
- Electric mixer
Step-by-step instructions:
For the cupcakes:
1. Preheat the oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool completely.
For the filling:
1. In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Remove from the heat and add the chocolate chips and corn syrup. Stir until the chocolate is melted and the mixture is smooth.
3. Let the mixture cool to room temperature.
4. In a mixing bowl, beat the butter and vanilla extract together until light and fluffy.
5. Gradually add the confectioners' sugar, mixing until well combined.
6. Add the cooled chocolate mixture to the butter mixture and beat until smooth.
For the assembly:
1. Using a small knife or a cupcake corer, cut a small hole in the center of each cupcake.
2. Fill a piping bag with the filling mixture and pipe it into the holes in the cupcakes.
3. In a small bowl, whisk together the milk and confectioners' sugar to make the glaze.
4. Dip the tops of the cupcakes into the glaze, letting any excess drip off.
5. Let the glaze set for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories per serving: 320
Total fat: 17g
Saturated fat: 10g
Cholesterol: 70mg
Sodium: 180mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
- You can use light corn syrup instead of regular corn syrup.
Variations:
- You can add a teaspoon of instant coffee powder to the batter for a mocha flavor.
- You can add a teaspoon of cinnamon to the batter for a spiced flavor.
- You can use a different type of frosting, such as whipped cream or buttercream.
Tips and tricks:
- Make sure the cupcakes are completely cooled before filling and glazing them.
- Use a piping bag with a round tip for a neat and even filling.
- If the glaze is too thick, add a little more milk. If it's too thin, add a little more confectioners' sugar.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 2 days.
Reheating instructions:
You can reheat the cupcakes in the microwave for a few seconds to warm them up.
Presentation ideas:
Arrange the cupcakes on a platter and dust them with cocoa powder or confectioners' sugar.
Garnishes:
You can top the cupcakes with a dollop of whipped cream or a chocolate shavings.
Pairings:
Serve the cupcakes with a cup of coffee or a glass of milk.
Suggested side dishes:
These cupcakes are a dessert on their own and don't need any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time next time.
- If the filling is too thick, you can add a little more heavy cream to thin it out.
- If the glaze is too thin, you can add more confectioners' sugar to thicken it up.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cupcakes.
Food history:
Boston cream pie is a classic American dessert that originated in Boston in the mid-19th century. It consists of two layers of sponge cake filled with pastry cream and topped with chocolate glaze.
Flavor profiles:
These cupcakes have a light and fluffy vanilla cake base, a rich and creamy chocolate filling, and a sweet and glossy glaze.
Serving suggestions:
These cupcakes are perfect for a special occasion or a sweet treat any time of day.
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