Irresistible Boston Cream Pie Cupcakes

Make the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
5. Bake: Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Make the Pastry Cream Filling

1. Heat Milk: In a small saucepan, heat milk over medium heat until it begins to steam (don’t boil).
2. Mix Egg Yolks and Sugar: In a medium bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into the egg mixture, whisking constantly.
3. Cook the Pastry Cream: Pour mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes). Remove from heat; stir in vanilla extract and butter. Let cool completely, then refrigerate.

Make the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat heavy cream over medium heat until it begins to steam (don’t boil).
2. Add Chocolate: Pour hot cream over chopped chocolate in a bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Let cool slightly before using.

Assemble the Cupcakes

1. Fill the Cupcakes: Use a knife or cupcake corer to cut a small hole in the center of each cooled cupcake. Spoon or pipe the chilled pastry cream into each cupcake.
2. Top with Ganache: Spoon chocolate ganache over the top of each cupcake, letting it drip slightly down the sides.

Cook Notes & Tips

• Use room temperature butter, eggs, and milk for a smoother batter.
• Temper the eggs by adding hot milk slowly to prevent scrambling.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

• Use a chocolate cupcake base for a double-chocolate version.
• Drizzle caramel sauce over the ganache.
• Add a spoonful of raspberry or strawberry jam with the pastry cream.

Frequently Asked Questions (FAQs)

Q: Can I make the pastry cream ahead of time? A: Yes, up to 2 days in advance. Refrigerate covered.

Q: Can I use milk chocolate instead of semi-sweet for the ganache? A: Yes! It will make the ganache sweeter.

Q: How do I prevent the ganache from dripping too much? A: Let the ganache cool slightly before using.

Conclusion

These Irresistible Boston Cream Pie Cupcakes are the best of both worlds – a classic dessert in a portable, easy-to-enjoy form! The combination of fluffy vanilla cake, rich pastry cream, and smooth chocolate ganache is irresistible and perfect for any occasion. Enjoy!