A pastry cream filling and rich chocolate glaze take yellow cupcakes to new heights.
By America's Test Kitchen | May 23, 2012
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why would you discard cake! Of course you nibble on it while filling and then clean the chocolate glaze off the bowl with them…
… and thus, cake holes were born
I asked my four yr old son if I should make these for grandma’s birthday. He said no. I said no????? why? and he made a funny face and said ‘cuz then I will want to have like THREE!’
I made them this morning. It made 18 cupcakes – cake, filling and glaze. Just enough filling and glaze left to make three small taste tests for my husband and kids. They thought it was very good and are excited to have a cupcake at the party !
Sublime! we all had a dessert feast, enjoying each bite. Great recipe and clever thought by cutting out a little cake (of course, we ate that too)
why is there corn syrup in the chocolate glaze? What is its purpose? Does it make the glaze sit on the cake… or is it just a sweetener & nothing more?
HI Bumdadeebum, great question! Light corn syrup turns our rich chocolate glaze extra glossy and it helps the glaze cling tightly to the cupcakes.
Hi Christine, would we be able to substitute light corn syrup with honey or something else? Or would substitution not work in this recipe?
I made these for the 4th of July. They were delish! Hands down, one of the best cupcakes I have ever had
Hi crazycalgrad2002, feel free to experiment with substituting for the corn syrup, but we cannot guarantee success. Our recipe has been tested extensively with the given ingredients and steps. Additionally, we absolutely cannot resist the sheen that corn syrup provides! Happy baking and please let us know how your batch comes out.
I’m with joseph.shea. why in the world would you discard cake
Love love love this recipe! I’ve made it twice in two weeks with excellent results. The recipe is well written and very easy to follow. I’ll be using this one again and again. Fabulous!
makes more like 20 of them.. not a bad thing tho
I would like to see the calorie and fat content included in your recipies. This is important for those of us watching calories, cholesterol intake and fat.
I think this recepie is awsemly good,cause I already love bostom cream donuts from tim horthon,,,mmmmmmgood.Cant wait to try it.
Do you reheat the pastry cream before you fill the cupcakes, because after being in the fridge for two hours the pastry cream is very solid?
Hi carenleifried, there’s no reheating, and it should be pretty set. You can stir it a bit, or let it sit at room temperature briefly until it’s easy for you to work with. Let us know how your batch comes out!
I can’t wait to make these! They look amazing!
can you use skim milk ?
my custard is still liquid after sitting over night
I will be making these this week, they look so good !
can’t wait to try them.
It sounds wonderful. Will try it this weekend for a family gathering. Hope I don’t have trouble some have had in above comments, ie: “custard still liquid” or “pastry ceam is solid”. What about the question about using skim milk?
I’m making this a day in advance. So would it be okay? Like will the glaze make the cupcake soggy?
I made these deliscious cupcakes for my husband and he loved them. I followed the recipe exactly. I’m sure I will be making them again and again. Thanks for posting the recipe and the pictures!
Are there high altitude directions for those of us who live at a higher altitude?
HI lfhauert, here’s our guide for high-altitude baking: http://www.cookscountry.com/how-to-cook/High-Altitude-Baking/29128
You cut out the top so you have cavity with the creme inside rather than it just squished in the midle. I have done a cupcake similar to this before and cutting the cone out works so much better.
The custard is most liekly to thick becuase the pastry cream is over cooked, if you leave it out of the fridge for a while and it is still solid, your could Try whisking in a tablespoon or two more cream.
If it is to liquidy, you didn’t cook it long enough…been there done, that, lol
This recipe it’s awesome! The pastry cream is yummy and comes out perfect if you follow the recipe to a tee. The sponge cake is light and the chocolate glaze is quite tasty, glossy without having to temper it. This one it’s a winner that I’ll keep in the recipe book!
These cupcakes look so delicious! Thanks for sharing this recipe with us! I plan on making these cupcakes for the teachers at my twins school next week!
Sounds wonderful. Definitely will make these very soon.
The good– the pastry cream and frosting turned out perfectly. You’ll know when it’s “thick”, don’t worry. Mine took about 2 minutes rather than 1 1/2 minutes. There was more than enough of both– I think I used only about half of teh cream and frosting.
The bad– I really hated this cake recipe. They tasted more like muffins than like cake. (The second person I had taste them said the same thing.) They were weirdly buttery, too. I hated it enough that I actually made a second batch of more cake-like cupcakes and threw most of the first set away. With the new cupcakes the whole thing was a big hit. Also, I was going to transport these so baking in paper muffin cups made my life easier, and I just frosted them on the top– I don’t think the lack of dribble down the sides was a dealbreaker in any way.
In terms of make-ahead, I made the pastry cream and cupcakes the night before and filled them and frosted them in the morning.
(FWIW for the second batch of cupcakes I used a cake-mix-based quickie that’s a my standby: yellow cake mix, small box instant white chocolate pudding mix, 4 eggs, 1/2 cup water, 1/2 cup veg. oil, 1/2 cup amaretto, beat for three minutes, bake.)
is there any way to salvage if I accidentally used unsweetened chocolate?
Can I use whipping cream instead of heavy cream since I cant seem to find it? I would like to make them today! Thanks!
Hi Boy, you’ll be OK as long as the whipping cream’s fat content is at least 36%.
Thanks anyway. Cant seem to find it!
Looks fabulous, can’t wait to make them Boston cream is a favorite of my Dad so this will be a great surprise.
I loved the instructions and the recipe!!!! loved.
These look fab & I can’t wait to try them but I am struggling to find corn syrup in Australia?? Help please!!
Hey allyce.day. I just read on another site that Woolies, Coles and maybe even IGA sell Glucose syrup (light corn-based). Probably somewhere in the baking or health food isles You could even try any Asian mini mart/specialty shop, they’re always great for stuff that you can’t find at the bigger stores.
This looks absolutely yummy. But I remember from when I was young, mom used custard instead of the vanilla cream. Do you have a recipe for custard? My Mom has passed away and I didn’t get very many of her recipes.
Hi d33n3ss1, I’ll share with you the Cook’s Illustrated recipe for custard pie.
Do you know if I can fill and frost these the night before and keep in the refrigerator? Or will the cupcakes get soggy? I’making for an afternoon party so just want to make sure they’ll keep that long filled. Thanks!
Great recipe! For some reason, though, this ganache didn’t work for me…it’s very thin and just soaked my cupcakes . I’ve made many other cupcakes with ganache fillings or frosting and have never had this issue. Any ideas?
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With our tangy cheesecake filling, you can forget about frosting.
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