Boston Cream Pie Cupcakes

Moist vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Pastry Cream Filling:

• 1 cup whole milk
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semisweet or dark chocolate, chopped

Instructions:

1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Add flour mixture in 2 additions, alternating with the milk. Mix until just combined.
5. Divide batter evenly into cupcake liners. Bake 18–20 minutes or until a toothpick comes out clean.
6. Cool in the pan 5 minutes, then transfer to a rack to cool completely.

2. Prepare the Pastry Cream:

1. In a saucepan over medium heat, warm the milk until steaming but not boiling.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
3. Gradually whisk hot milk into the egg mixture to temper, then return all to the pan.
4. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
5. Remove from heat, stir in vanilla and butter. Let cool, then refrigerate until set.

3. Make the Ganache:

1. Heat heavy cream until hot but not boiling. Pour over chopped chocolate.
2. Let sit 1–2 minutes, then stir until smooth. Cool slightly.

4. Assemble the Cupcakes:

1. Use a knife or cupcake corer to remove a small section from the center of each cupcake.
2. Fill each cavity with chilled pastry cream.
3. Spoon or spread ganache over the top of each cupcake.
4. Chill slightly before serving to set the ganache.

🧁 Tips for Success:

• Make the pastry cream in advance so it’s well chilled.
• Don’t overfill with custard or it may ooze out.
• Store in the fridge and enjoy within 2–3 days.

Want a sugar-free or gluten-free version? Let me know!