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 flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating well. Stir in vanilla.
4. Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Bake: Divide batter evenly among cupcake liners (2/3 full). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Make the Pastry Cream Filling

1. Heat Milk: In a small saucepan, heat milk over medium heat until steaming (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 Pastry Cream: Pour mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (2-3 minutes). Remove from heat; stir in vanilla and butter. Cool completely, then refrigerate.

Make the Chocolate Ganache

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

Assemble the Cupcakes

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

Cook Notes & Tips

• Use room temperature butter, eggs, and milk for best results.
• 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 chocolate cupcake batter 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 in a covered container.

Q: Can I use milk chocolate instead of semi-sweet? 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 perfect blend of classic dessert and easy enjoyment! The fluffy cake, rich cream, and smooth ganache create an irresistible treat for any occasion. Enjoy!