Boston Cream Cupcakes

This recipe called for a homemade cupcake, but I was short on time and used a yellow box mix, and the second time I made them I followed the recipe...as it turns out, the box mix was better, and of course, easier!

Pastry Cream...

1 1/3 cups heavy cream

3 egg yolks

1/3 cup of sugar

a pinch of salt

2 tablespoons of butter, cubed

1 1/2 teaspoons of vanilla

Heat the heavy cream over medium heat until simmering...In another bowl whisk together the sugar, egg yolks, and salt together until thick and pale yellow. Slowly whisk the cream into the egg yolk mixture...return to the sauce pan and cook over medium heat until thick and glossy. Turn off the heat and add the butter and vanilla. Transfer to a small bowl, let cool, cover with plastic wrap directly on the top of the custard to prevent a skin.

Yellow box cake mix...

make according to directions and make cupcakes. Cook and allow to cool. Do not make them in muffin holders.

Chocolate glaze...

3/4 cup of heavy cream

1/4 cup of light corn syrup

8 ounces chopped bittersweet chocolate

1 teaspoon vanilla

Cook all together over medium heat until smooth...let cool for thirty mibnutes.

To assemble...

Cut the cupcakes in half. Place the pastry cream in a baggie (or pastry bag), cut off a corner, and pipe onto the top of the bottom of the cupcake. Place the top back on the cupcake and drizzle with the chocolate glaze, allowing it to drip down the sides. Refrigerate to store, but they are better at room tempature!