Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring individual-sized servings. Here’s a simple recipe for you to enjoy these delicious cupcakes:

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Vanilla Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract

For the Chocolate Ganache:

• 4 ounces semisweet or bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Instructions:

1. Cupcakes:

• Preheat your oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
• In a bowl, whisk together the flour, baking powder, and salt. Set aside.
• In another bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely before filling and frosting.

2. Vanilla Custard Filling:

• In a saucepan, heat the milk until just simmering.
• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
• Remove from heat, stir in the vanilla extract, and let it cool to room temperature.

3. Chocolate Ganache:

• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the cream until it just starts to simmer. Pour the hot cream over the chopped chocolate.
• Let it sit for a minute, then stir until smooth. Add the butter and stir until melted.

4. Assembly:

• Using a knife or cupcake corer, make a hole in the center of each cupcake.
• Fill the hole with the cooled vanilla custard.
• Spoon or pour the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.
• Allow the ganache to set before serving.

Enjoy your delicious Boston Cream Pie Cupcakes!