Boston Cream Cupcakes
Prepare and cool a batch of about 36 White Velvet Cupcakes. Using a paring knife, cut a little cone out of the center of each cupcake. Remove the cone and cut away all but the top, leaving a small disk of cake. Fill the inside of each cupcake with Pastry Cream and top with the cake disk. Spoon Chocolate Ganache over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the ganache is set, about 1 hour. If desired, top with Stabilized Whipped Cream.
Pastry Cream
2 cups half-and-half or whole milk
½ cup granulated sugar
Pinch salt
4 egg yolks
3 tablespoons cornstarch
2 tablespoons butter
½ teaspoon vanilla extract
Heat the half-and-half in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
When the half-and-half reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and stir in the butter and vanilla. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface to cover. Refrigerate until set, 2 hours or up to 2 days.
Chocolate Ganache
8 ounces heavy cream
8 ounces semi-sweet chocolate chips
In a glass dish, heat cream in microwave till nearly boiling. Add chocolate chips, cover, and let stand a few moments until chocolate is fully melted. Stir until velvety smooth. Cool in refrigerator about 30 minutes before using to top cupcakes. (If ganache becomes too thick, soften in microwave for about 10 seconds, or as needed.)
Pastry Cream
2 cups half-and-half or whole milk
½ cup granulated sugar
Pinch salt
4 egg yolks
3 tablespoons cornstarch
2 tablespoons butter
½ teaspoon vanilla extract
Heat the half-and-half in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
When the half-and-half reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and stir in the butter and vanilla. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface to cover. Refrigerate until set, 2 hours or up to 2 days.
Chocolate Ganache
8 ounces heavy cream
8 ounces semi-sweet chocolate chips