Boston Cream CupcakesBoston cream pie is a very time consuming dessert to make, however, Boston cream cupcakes capture the flavor beautifully with much less effort.Make some cupcakes and turn them into Boston cream cup cakes. The cupcakes have surprise creamy, vanilla centers and dark, rich chocolate tops. 
These are a very impressive dessert, especially when you have limited time to prepare. To save time you could even use a packet cupcake mix and follow the instructions for the custard and frosting.
Cupcakes: 2 eggs 6 Tbsp sugar 1/4 tsp salt 1/2 tsp vanilla extract 1/2 cup flour 1. Preheat oven to 175F (350F). 2. Line a cupcake tray with liners. 3. In a small bowl, beat eggs until light and fluffy. 4. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. 5. Stir in vanilla. Fold in flour, 2 Tbsp at a time. 6. Spoon into a cupcake pan and bake 15-20 minutes or until cakes springs back when touched. 7. Cool for 10 minutes before removing from pans to cool completely. Custard: 1/4 cup sugar 2 tsp cornstarch/cornflour 1/2 cup milk 1 egg yolks, lightly beaten 1/2 tsp vanilla extract 1 Tbsp butter, softened 1. In a small pan, combine sugar and cornstarch. 2. Stir in milk until smooth. 3. Cook and stir over medium heat until thickened and bubbly. 4. Reduce heat; cook and stir 2 minutes longer. Remove from heat. 5. Stir in egg yolk and butter. 6. Cool to room temperature. Frosting: 1 1/2 cups sugar 1/4 cup cocoa 2 Tbsp butter 1/2 tsp vanilla 2 tbsp milk 1. Beat frosting ingredients until mixed. Add more milk if necessary. To assemble Boston cream cupakes: 1. Cut a hole out of each cupcake middle and reserve crumbs. 2. Spoon custard into each center. 3. Pipe frosting on top and garnish with reserved crumbs. Or 1. Slice cupcakes in half and spread custard over bottom half. 2. Join top half and frost. I love this recipe and find it hard to stop at one Boston cream cupcake!!
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