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It’s Not


Valentine’sDay Chocolate


Boston Cream Cupcakes


Pastry Cream


1⅓ cups heavy cream 3 egg yolks


⅓ cup granulated sugar ⅛ tsp salt


4 tsp. cornstarch 2 Tbsp. unsalted butter, chilled and cut into 2 pieces 1½ tsp. vanilla extract Cupcakes


1¾ cups all-purpose flour 1 cup granulated sugar 1½ tsp. baking powder ¾ tsp. salt


12 Tbsp. unsalted butter, softened but still cool, cut into 12 pieces


3 eggs


¾ cup whole milk 1½ tsp. vanilla extract Chocolate Glaze ¾ cup heavy cream ¼ cup light corn syrup


8 oz. bittersweet chocolate, finely chopped


½ tsp. vanilla extract


Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg


Without


yolks, sugar and salt together in a me- dium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.


When cream reaches a full sim-


mer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until it’s a thick pudding consistency, 1 to 2 minutes. Remove pan from heat and whisk in butter and vanilla extract until butter is com- pletely melted. Transfer pastry cream to a small bowl and press plastic wrap directly on surface. Refrigerate until set, at least 2 hours or up to 2 days. Cupcakes: Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners and set aside. In bowl of a stand mixer fitted with pad- dle attachment, combine flour, sugar, baking powder and salt on medium- low speed. Add butter and mix until mixture resembles coarse sand. Add eggs, gently mixing until incorpo- rated. Add milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape sides and bottom of bowl halfway through. Batter will be almost a bit “foamy” to touch.


Fill muffin cups three-quarters full and bake until toothpick inserted into center of cupcake comes out clean, 19-20 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Glaze: Combine heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken at room temperature at least 1 hour or longer to thicken to a frosting consis- tency. (Chill in fridge a bit, if needed.) Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.


Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake. Spread the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate cupcakes until glaze is set, about 10 minutes. Serve at room temp.


Chocolate Fondue


1 cup semi-sweet chocolate chips 2 Tbsp. butter or margarine 1 14 oz. can sweetened condensed milk (NOT evaporated milk) 2 Tbsp. water


1 tsp. vanilla extract


In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.


Serve warm as a fruit and cookie/ cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.


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