Mini Boston Cream cakes

Yes, that's what I said... Mini Boston Cream cakes. Easy, delicious and little so you don't feel so guilty after eating one.... or three. Whatever. 

I found this recipe on Natashya's blog... It comes from Lidia Bastianich's cookbook, Lidia's Italy in America. I knew this was something that would go over well in this house. I liked it a little more than I would have wanted to... it's dangerous to be able to put this together with so little effort compared to an actual Boston Cream cake... Well, at least it feels like a lot less effort. 

For The Cakes (Cupcakes)
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3⁄4 cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
3⁄4 cup freshly squeezed orange juice

For The Cream
1⁄2 cup sugar
4 teaspoons cornstarch
Pinch salt
2 cups milk
2 large eggs 

For The Glaze
2⁄3 cup corn syrup
2 tablespoons dark rum (or if you are me, a big splash)
Pinch salt
8 ounces semisweet chocolate, I used mini chocolate chips, they melt quickly

To make the cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium- low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium- low heat until the mixture thickens and just begins to simmer. Remove and put in a clean bowl, let cool. Cover the bowl with plastic wrap and put in the fridge. You can leave it overnight or for a few hours.

To make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt in a bowl.

Cream the butter and sugar until fluffy. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, and vanilla. Whisk in the orange juice and then flour mixture.

Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes (mine took 25). Remove the cupcakes from pan, and cool completely. 

For the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat- proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch. So easy.

 To assemble the cakes: Remove the cupcake liners from the cakes.
Split the cakes at the base of the cap with a serrated knife. Place the top of the cupcake, cut side up, on your plate. Dollop with cream... If I were to do it again, I would dig a little of the cake out to make room to put more cream... that's up to you. Top it with your bottom half of your cupcake, bottom up, and then spoon chocolate glaze all over the top, as much as you'd like. Repeat with the rest of the cakes.... Put in the fridge to set the glaze.