Boston Cream Pie Cupcakes

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From martha stewart

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Steps

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Preheat oven to 350 degrees.

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Butter and flour standard muffin tins.

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Whisk together flour , baking powder , and salt in a small bowl.

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Warm milk and butter in a saucepan over low heat.

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Beat eggs and sugar with a mixer on high speed until thick and pale , about 5 minutes.

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Beat in dry ingredients.

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Bring milk and butter to a boil.

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With mixer on low speed , add milk mixture to batter , and beat until smooth.

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Add vanilla.

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Divide batter among muffin cups , filling each halfway.

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Bake cupcakes until light gold , about 15 minutes.

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Let cool in tins for 10 minutes , then transfer to wire racks.

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Let cool.

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Using a serrated knife , cut each in half horizontally.

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Spread 1 tablespoon vanilla cream on each cupcake bottom.

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Sandwich with top.

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Spoon glaze over each , and serve immediately.

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For vanilla cream:.

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Whisk yolks until smooth.

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Mix sugar , cornstarch , and salt in a medium saucepan over medium heat.

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Add milk in a slow , steady stream.

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Cook , stirring , until mixture begins to b.

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Ingredients

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all-purpose flour, baking powder, salt, whole milk, unsalted butter, eggs, sugar, pure vanilla extract, egg yolks, cornstarch, heavy cream, semisweet chocolate, light corn syrup