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    You are in: Home / Recipes / Boston Cream Cupcakes With an Espresso Twist Recipe
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    Boston Cream Cupcakes With an Espresso Twist

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    55 mins

    1 hr 30 mins

    KandB's Note:

    Another yummy recipe I scooped from a friend. If you don't like the chocolate-espresso bottom, don't separate and add, just place the batter into the pan.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Pastry Cream

    Chocolate Glaze

    Cupcakes

    Directions:

    1. 1
      Pastry Cream:.
    2. 2
      Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove milk from burner.
    3. 3
      whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, then gradually whisk in 1/2 the hot milk.
    4. 4
      Pour the egg milk mixture into the remaining milk in the pan and return pan to burner. Cook custard over medium heat, whisking often until thick. Boil 1 minute, whisking constantly to eliminate the starchy taste of the flour and to thicken further.
    5. 5
      Turn off heat, stir in butter and vanilla until butter is melted. transfer to a bowl and cover with plastic, pressing it onto the surface to prevent a skin from forming. Chill before using.
    6. 6
      Chocolate Glaze:.
    7. 7
      Boil cream and corn syrup in a saucepan. Off heat, whisk in chocolate until smooth.
    8. 8
      Cupcakes:.
    9. 9
      Preheat oven to 325; line 16 muffin cups with paper liners and coat with non-stick spray.
    10. 10
      Whisk dry flour, baking power and salt together in a bowl and set aside.
    11. 11
      Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla; mix until combined. Add remaining flour and mix until blended. Transfer 2 cups batter to a small bowl.
    12. 12
      Fold cocoa and espresso mixture into cups batter until incorporated. Scoop a heaping tablespoon chocolate batter into the bottom of each liner and smooth to cover bottom. Top with vanilla batter, filling liners to the top, then bake until a toothpick inserted in center of a cupcake comes out clean, about 25 to 30 minutes.
    13. 13
      Cool cupcakes in pan for 20 minutes tranfer to a rack, then when COMPLETELY cool, assembly cupcakes by cutting top off filling with scoop of pastry cream, placing top back on and top with 2 T of chocolate glaze.

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    Nutritional Facts for Boston Cream Cupcakes With an Espresso Twist

    Serving Size: 1 (2439 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 420.4
     
    Calories from Fat 180
    42%
    Total Fat 20.0 g
    30%
    Saturated Fat 11.9 g
    59%
    Cholesterol 121.3 mg
    40%
    Sodium 198.3 mg
    8%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 1.0 g
    4%
    Sugars 34.5 g
    138%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    vanilla bean paste

    vanilla bean paste

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