Boston Cream Cupcakes from Lauren

I had to take a break from pumpkin, so I tried these. They tasted amazing, but presentation was.... less than ideal. (I'm going to blame this partially on the fact that Jon told me he was tired of being the sous chef and he wanted to be "in charge" of this one, which resulted in lumpy pastry cream and seized chocolate.) I'd make a few changes to it. Let me know if yours turn out any better.

Can you guess which was ours?

Pastry Cream:
1 1/3 cups heavy cream
3 egg yolks
1/3 cup sugar
Pinch salt
1 Tbs. cornstarch plus 1 tsp
2 tbs cold butter, cut into 2 pieces
1 1/2 tsp vanilla
Cupcakes:
1 3/4 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 cup sugar
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
3 eggs
3/4 cup milk
1 1/2 tsp vanilla
Chocolate Glaze:
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz bittersweet chocolate, chopped (I'd use Ghirardelli's 60% cocoa chips)
1/2 tsp vanilla

Instructions:
For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.
When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

For the cupcakes: Heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.
With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.

To make the cupcakes, cut a cone out of the center of each cupcake. Trim the bottom of it so only a small disk of cake remains. Fill the hole in each cupcake with the pastry cream, and replace the disc of cake. Place cupcakes on a wire rack and drip glaze over each so it runs down the sides. Refrigerate until just set, about 10 minutes. Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving. (I liked them cold as well.)

They took quite a bit of effort, so I would recommend making them on a leisurely Sunday or make the cream ahead of time. I'd also half the chocolate because I had tons leftover.