How to make
Start off with the dairy cream, so that it can cool down enough. In a bowl, beat the egg yolks and sugar, until a white mixture is obtained. Add the starch, salt and mix well, until a homogeneous mixture is obtained.
Pour the milk into a pot, put it on the stove, leave it to heat up or until bubbles start to appear on the edge of the pot, remove it from the heat and add it to the egg yolks in a thin stream while beating at all times.
Return the mixture back into the pot, place it on the stove at a moderate temperature and while beating at all times, boil it, until a thick cream is obtained, which falls from the wire whisk like a ribbon.
Remove it from the heat and add the vanilla and butter. Stir, until it has melted. Wrap the mixture with foil and leave it in the cold to cool completely.
Prepare the cupcake batter. Muffin tin - 12 pcs. very well greased. Oven - 360°F (180°C)
In a dry bowl, mix the flour, baking powder and salt.
In the bowl of the mixer, beat the butter for about 1/2 minute, add the sugar and beat, until a white mixture is obtained for about 3-4 minutes. One by one, add the eggs, by beating after each one. Add the vanilla. On low mixer speed, add the flour in three portions, the milk in two portions and finish off with the flour.
Using an ice cream scoop or tablespoon, fill the muffin tin molds, but leave one finger below the top of the edge.
Bake at 360°F (180°C) - 16-18 minutes maximum up to 20 minutes, or until a toothpick inserted in the middle of each cupcake, comes out dry.
They are left for 10-15 minutes in the muffin tin and then they are taken out and placed on a wire rack, until they are completely cooled.
Chocolate Glaze: The chocolate, broken into pieces and butter are placed in a water bath to melt and then the liqueur is added (optional). It is left to temper, but to such an extent, that it can be poured with a tablespoon.
Pour the cream into a piping bag with a larger tip and fill each cupcake from the bottom and top right in the middle, until small cracks are formed. Smooth them out. With 1-2 tbsp. pour chocolate down the middle of each piece of cupcake, by letting it run down the sides as well.
Cool them for half an hour at room temperature. They are also served with fresh fruit or a scoop of ice cream.
The Cupcakes with Boston Cream Filling and Chocolate Glaze is very tasty.
Note: I have measured the weights on an electronic scale, but they may be rounded to a greater or lesser quantity. For example, the butter can be exactly 3.5 oz (100 g).
I used a Wilton muffin tin with 12 molds.
For the liqueur, I used Cointreau, because it has a strong aroma of orange and is very suitable for chocolate. The use of liqueur is optional.
