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Boston Cream Cupcakes Recipe


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     Boston Cream Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   15 mins.

2 3/4 cups all purpose flour
1 1/2 t. baking power
1/2 t. table salt
2 cup sugar
2 sticks unsalted butter,softened (1 cup)
4 eggs
1 cup buttermilk
i t.vanilla extract
1/4 cup cocoa powder,sifted
1 t. instant espresso dissolved in 2T. hot water
16 muffin cups

Preheat oven to 325 degrees;line 16 muffin cups withpaper liners and coat with nonstick spray. Prepare pastry cream and chill.Whisk dry ingredients together in a bowl;set aside.
Cream sugar and butter in a hand mixer on the medium spee until fluffy, about 5 minutes.Add eggs 1 at a time,beating well after each additiion.Blend in 1/2 flour mixture,then add buttermilk and vanilla;mix until combined. Add remaining flour and mix until blended.Transfer 2 cups batter to a small bowl.
Fold cocoa and espresso mixture into 2 cups batter until incorporated. Scoop a heaping tablespoon chocolate batter into the bottom of each liner;smooth to cover bottom. Top with vanilla cake batter, filling liners to top, then bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 minutes.Cool cupcakes in the pan for 20 minutes, transfer to a rack,then, when cool,assemble with pastry cream and glaze.Store in the refigerator.

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