Glaze--Boston Cream Cupcakes

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

Cut out a cone on the top of the cupcake, just leave the top piece of cake. Fill each cupcale with 2 tablespoons pastry cream and top with the disk of cake. Set the filled cupcakes on a wire rack set over parchment. Spoon 2 tablespoons of glaze over each cuocake, allowing it to drip down the sides. Refrigerate until just set, about 10 minutes