Boston Cream Cupcakes With an Espresso Twist

• 2 cups whole milk
• 12 cup sugar
• 14 cup cornstarch
• 14 teaspoon kosher salt
• 2 eggs
• 2 tablespoons unsalted butter
• 12 teaspoon vanilla bean paste or 12 teaspoon vanilla extract
• 23 cup heavy cream
• 2 tablespoons light corn syrup
• 8 ounces semi-sweet chocolate bits
• 2 34 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon table salt
• 2 cups sugar
• 1 cup unsalted butter (2 sticks)
• 4 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• 14 cup cocoa powder, sifted
• 1 teaspoon instant espresso, dissolved in
• 2 tablespoons hot water

1. Pastry Cream:.
2. Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges.
3. Remove milk from burner.
4. whisk sugar, cornstarch and salt together in a bowl.
5. Add the eggs and whisk until smooth, then gradually whisk in 1/2 the hot milk.
6. Pour the egg milk mixture into the remaining milk in the pan and return pan to burner.
7. Cook custard over medium heat, whisking often until thick.
8. Boil 1 minute, whisking constantly to eliminate the starchy taste of the flour and to thicken further.
9. Turn off heat, stir in butter and vanilla until butter is melted.
10. transfer to a bowl and cover with plastic, pressing it onto the surface to prevent a skin from forming.
11. Chill before using.
12. Chocolate Glaze:.
13. Boil cream and corn syrup in a saucepan.
14. Off heat, whisk in chocolate until smooth.
15. Cupcakes:.
16. Preheat oven to 325; line 16 muffin cups with paper liners and coat with non-stick spray.
17. Whisk dry flour, baking power and salt together in a bowl and set aside.
18. Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes.
19. Add eggs 1 at a time, beating well after each addition.
20. Blend in 1/2 the flour mixture, then add buttermilk and vanilla; mix until combined.
21. Add remaining flour and mix until blended.
22. Transfer 2 cups batter to a small bowl.
23. Fold cocoa and espresso mixture into cups batter until incorporated.
24. Scoop a heaping tablespoon chocolate batter into the bottom of each liner and smooth to cover bottom.
25. 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.
26. 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.

milk, sugar, cornstarch, kosher salt, eggs, unsalted butter, vanilla bean paste, heavy cream, light corn syrup, semisweet chocolate bits, flour, baking powder, salt, sugar, unsalted butter, eggs, buttermilk, vanilla bean paste, cocoa powder, instant espresso, water

Taken from www.food.com/recipe/boston-cream-cupcakes-with-an-espresso-twist-282027 (may not work)