Boston Cream Cupcakes

• 12 Vanilla Cupcakes
• 2 tbsp. cornstarch
• 3 tbsp. granulated sugar
• .13 tsp. kosher salt
• 1 1/2 c. whole milk
• 1 c. heavy cream
• 4 large egg yolks
• 1 1/2 tsp. pure vanilla extract
• 1 c. bittersweet chocolate chips
• 2 tbsp. light corn syrup

1. In a medium heavy-bottomed pan, whisk together the cornstarch, sugar, and salt.
2. Whisk in the milk, 1/2 cup cream, then the egg yolks.
3. Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes.
4. Whisk in the vanilla.
5. Transfer the pudding to a small bowl.
6. Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days.
7. Whisk before using.
8. In a microwave-safe measuring cup, combine the chocolate, corn syrup, and the remaining 1/2 cup cream.
9. Cook on high for 1 minute.
10. Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth.
11. Use immediately or refrigerate in an airtight container for up to 3 days.
12. Reheat in the microwave before using.
13. To assemble, cut each cupcake in half crosswise.
14. Spoon some of the pudding on the bottom half of each cake (about 2 1/2 tablespoons each); sandwich with the top of the cupcakes.
15. Spoon the chocolate over the top (about 1 1/2 tablespoons each).

vanilla cupcakes, cornstarch, sugar, kosher salt, milk, heavy cream, egg yolks, vanilla, bittersweet chocolate chips, light corn syrup

Taken from www.delish.com/recipefinder/boston-cream-cupcakes-recipe-wdy0514 (may not work)