Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes — yum! Classic Boston Cream Pie flavors in a fun cupcake form. Here’s a quick recipe outline for you:

Boston Cream Pie Cupcakes Recipe

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk

For the Pastry Cream Filling:

• 2 cups whole milk

• ⅔ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 2 tbsp unsalted butter

• 2 tsp vanilla extract

For the Chocolate Ganache:

• 4 oz semi-sweet chocolate, chopped

• ½ cup heavy cream

Instructions:

1. Make the Cupcakes:

   • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

   • Whisk flour, baking powder, and salt in a bowl.

   • Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

   • Alternate adding dry ingredients and milk, beginning and ending with dry.

   • Divide batter evenly into liners and bake for 18-20 minutes. Cool completely.

2. Make the Pastry Cream:

   • Heat milk in a saucepan until steaming.

   • In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.

   • Slowly pour hot milk into egg mixture, whisking constantly.

   • Return mixture to saucepan, cook over medium heat, stirring constantly until thickened.

   • Remove from heat, stir in butter and vanilla.

   • Cover with plastic wrap directly on the surface to prevent skin and chill.

3. Fill the Cupcakes:

   • Once cupcakes are cooled, core the center using a small knife or cupcake corer.

   • Fill the hollow with chilled pastry cream.

4. Make the Ganache:

   • Heat cream until it just begins to simmer.

   • Pour over chopped chocolate and let sit for a minute.

   • Stir until smooth.

5. Top the Cupcakes:

   • Spoon or dip the ganache over the filled cupcakes.

   • Let set before serving.