Ingredients:
For the Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Pastry Cream:
1 cup whole milk
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
4. Gradually add the dry flour mixture to the wet mixture, stirring until just combined.
5. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the pastry cream, heat the milk and sugar in a small saucepan over medium heat until it’s warm (not boiling). In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
7. Pour the combined mixture back into the saucepan and cook over medium heat, stirring until it thickens (about 5 minutes). Remove from heat and stir in butter and vanilla. Let it cool completely.
8. For the chocolate ganache, heat the heavy cream in a small saucepan until it’s just starting to boil. Remove from heat and add the chocolate chips. Stir until smooth and glossy. Let it cool slightly.
9. Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill them with the cooled pastry cream.
10. Top each filled cupcake with the chocolate ganache, letting it drizzle down the sides if you like.
11. Enjoy your delightful Boston Cream Pie Cupcakes!
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: Approx. 300 kcal per cupcake | Servings: 12 cupcakes