Many filled cupcakes call for forcing the filling through a hole at the
bottom of the cake, but we knew that we’d never get enough custard
inside to satisfy our finicky tasters. Instead, we found that some of
the cake had to go to make room for an adequate amount of filling. By
cutting a cone out of the top of each cupcake, then shaving off the
underside of the cone, we finally had enough space for a proper amount
of “cream” in our Boston Cream Cupcakes.
Best of all, there was no hint of our clever cutting—a shiny chocolate
glaze hid any seams and gave this kid- and adult-friendly confection a
final sweet boost.
