https://s.mj.run/HIB4rTYAlRY Boston cream pie cupcakes, close up food photography, cut in half to reveal the creamy center with chocolate glaze on top. The cupcakes were photographed in the style of close up food photography to show the creamy interior with chocolate glaze topping. --ar 3:2 --v 6.1 Job ID: e1dfcfb4-dfbf-41ac-9fda-9793af5348a6
Boston Creme Pie Cupcakes
Ingredients for pastry cream filling:
3 large egg yolks, at room temperature
1/4 cup white sugar
1/4 tsp. salt
1 pinch ground nutmeg
2 Tbsp.flour
1 cup half-and-half
2 Tbsp. butter
1 1/2 tsp. vanilla extract
1/3 cup very cold heavy whipping cream
Ingredients for cupcakes:
1 box white cake mx
1/4 tsp. almond extract
Ingredients for frosting:
10 oz. dark chocolate chips
2 Tbsp. light corn syrup
3/4 cup heavy cream
Directions:
Prepare the pastry filling first. Whisk together egg yolks, sugar, salt and nutmeg until combined. Add in flour and mix until thoroughly incorporated.
Place half-and-half in a medium saucepan over medium-low heat until just beginning to simmer, about 5 minutes, and then remove from heat.
While whisking constantly, carefully and slowly pour hot half-and-half into egg yolk mixture a little at a time, whisking until it is all thoroughly incorporated.
Pour mixture back into the saucepan and place over medium-low heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.
Remove from heat and add in half of the butter; mix until thoroughly melted and incorporated. Add in remaining butter and vanilla and mix until thoroughly combined.
Place a fine mesh strainer over a mixing bowl. Pour pastry cream into the strainer and press through using a spatula to remove any lumps. Cover with plastic wrap, making sure the wrap is in contact with the surface of the pastry cream. Refrigerate until completely chilled, 1 to 2 hours.
Place 1/3 cup cold heavy whipping cream into a bowl and whip until stiff peaks form. Remove pastry cream from the refrigerator; remove plastic wrap. Fold whipped cream into pastry cream until thoroughly combined. Cover and keep chilled until ready to use.
Preheat the oven to 325 F. Line two regular 12-cup cupcake pans with liners.
In a large bowl, prepare the cake mix according to box instructions. Add almond extract and stir well. Divide batter evenly between the two prepared cupcake pans, filling each cupcake liner just over half full.
Bake cupcakes in the preheated oven until golden and a toothpick inserted into the center of the cupcake comes out clean, 25 to 30 minutes. Allow cupcakes to cool in pan for 5 minutes and then remove to a wire rack to cool completely.
Once cupcakes are cool, use a cupcake corer to remove the center of the cupcakes. Pipe filling into each cupcake. Place cupcake ‘cap’ over the top of the filling.
To make frosting, place chocolate chips, corn syrup and 3/4 cup heavy cream into a microwave-safe bowl. Microwave mixture at 50% power in 30-second intervals, until melted and combined, 1 1/2 to 2 minutes. Cool chocolate until thickened to a spreadable consistency, 5 to 10 minutes.
Frost each filled cupcake with the chocolate frosting.
