BOSTON CREAM CUPCAKES

BOSTON CREAM CUPCAKES image

Categories Dessert

Yield 16 cupcakes

Number Of Ingredients 13

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Ingredients

1 recipe vanilla pastry cream
2 3/4 cups flour
1 1/2 t baking soda
1/2 t salt
2 cups sugar
1 cup butter
4 eggs
1 cup buttermilk
1 t vanilla
1/4 cup cocoa powder
1 t instant espresso dissolved in 2 T hot water
2/3 cups cream
8 ox semisweet chocolate, chopped

Steps:

Whisk dry ingredients together in a bowl. Cream sugar and butter with hand mixer until fluffly, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Blend in 1/2 of flour mixture, then add buttermilk and vanilla. Add remaining flour and mix until blended. Transfer 2 cups of batter to a small bowl. Fold cocoa and espresso into 2 cups of batter. Scoop a heaping tablespoon of chocolate batter into bottom of each of 16 cupcake liners. Top with vanilla batter, filling to top. Bake 25-30 minutes at 325. After cupcakes are cooled, cut off tops and fill with a layer of pastry cream. Replace tops and pour ganache of cream and chocolate chips over.

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