Boston Cream Pie Cupcakes

Made Boston Cream Pie Cupcakes for the first time! You need patience when baking especially these bad boys because you have to have the cake and cream cooled down before you start assembly. Otherwise you get runny cream...even the next day :(  My cream filling turned out so beautiful.. until i assembled in the warm cakes. Lesson learned when making or even baking anything. No wonder there are blast chillers on TV! :♥)

Cream Filling:

4 Large Egg Yolks (save whites for the cake)

1 1/2 cups Milk (whole or 2%)

1/3 cup Sugar

2 tbsp Cornstarch

1 1/2 tsp vanilla

1/8 tsp salt

Whisk all ingredients together cold, then add to high heat until thickens (5-6 minutes) constantly whisking. I mean it, dont stop whisking or your eggs will cook and you have a lumpy mess. Switch arms if need be but once you put on the heat, dont stop whisking.. even for a second. It only takes a second to get burnt bottom and nasty lumps!

Cake/Cupcakes:

1 cup Sugar

1/3 cup Butter (melted)

4 Egg Whites

3/4 cup Milk

2 cups Cake Flour 

1 1/2 tsp Baking Powder

1 tsp Vanilla

1/2 tsp Salt

Mix all in a bowl, Pour in cupcake liners in muffin tin and bake on 350 for about 15-20 minutes or 35 minutes if you are making a cake not cupcakes.

Chocolate Topping:

1/2 cup Whipping Cream

Bag of chocolate chips 

Warm cream and melt chocolate in the cream. Top cake! :♥)