Boston Cream Cupcakes

Cupcakes:
1 1/2 Cup Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Milk
6 Tbsp Butter/Margarine
3 Large Eggs
1 Cup Sugar
1 Tsp Pure vanilla

Directions:
1. Preheat oven to 350 degrees. Prepare your tins with butter and flour. Whisk together your dry ingredients.
Warm milk and butter on over low heat.

2. Beat egg's and sugar together on high until it becomes thick and pale in color. Take approx. 3-5 mins. Then beat in your dry ingredients on a lower speed.

3. Bring milk and butter to a boil. With the mixer on a low speed, add milk mixture to the batter, beat until smooth. Scrape sides and bottom of the mixer to make sure it is all mixed through. Add in vanilla.

4. Fill up each muffin tin halfway and bake until light gold for about 15 mins. let cool in tins for 10 mins and then turn out onto a wire rack over top of a baking sheet. Let cool.

5. Cut each cupcake in half and spoon in 1 Tbsp cream and sandwich it together and spoon ganache over.
Best to serve immediately.

Pastry Creme:
1/2  Cup  Milk
1/2  Cup  Heavy Cream(whipping cream)
1     Tsp   Pure Vanilla Extract or vanilla bean
3    Large Egg yolks
2    Tbsp  Sugar
1    Tbsp  All-purpose Flour

Directions:
1. Warm milk and cream in a sauce pan. Bring to a boil, then remove from the heat. Stir in vanilla extract or a vanilla bean. Let stand for 10 mins with lid on.
2.  In a large bowl whisk the yolks and sugar until creamy and then beat in flour. Add warm milk mixture to the egg mixture(**make sure you take the vanilla bean out if using**) and whisk until smooth.
3. Pour back into sauce pan and stir or whisk gently over low heat until thickens. Remove from heat and let cool by pouring into a wide bowl tearing off some wax paper wetting it then covering.

Chocolate Ganache(glaze):
2/3  Cup  Heavy cream
6 oz         Semi-sweet chocolate finely chopped
1     Tbsp Light corn syrup

Directions:
1. Bring cream to a boil (just enough that small bubbles start to form around the edge, any more then that you can burn the cream). Put chocolate in a bowl(preferably glass) and add heated cream to it, let stand for 5 Min's. Add corn syrup and whisk until smooth, let it cool for a few minutes stirring often and use immediately.


Notes:
I made the cupcakes the day before my event, just put them into a air tight container or cupcake carrier and then the next day i cut them and made the cream and ganache. Do not refrigerate the pastry cream on it's own, it gets a thick film on top of it and doesn't mix well into it.  Once it is all put together you can refrigerate it, but bring it to room temp. first.