Boston Cream Pie Cupcakes
Ingredients:
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, softened
cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
cup whole milk
For the Pastry Cream Filling:
1 cup whole milk
cup granulated sugar
2 egg yolks
1 tablespoon cornstarch
teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Ganache:
cup heavy cream
cup semisweet chocolate chips
Directions:
Make the Cupcakes: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add dry ingredients, alternating with milk, until combined.
Divide batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Make the Pastry Cream: In a saucepan, heat milk until steaming but not boiling.
In a bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour in hot milk while whisking continuously.
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, then let cool completely.
Make the Ganache: Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
Assemble: Cut a small hole in the center of each cupcake and fill with pastry cream.
Spoon or dip the tops of the cupcakes in the chocolate ganache. Let set before serving.
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Kcal: 320 kcal Servings: 12 cupcakes
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