Boston Cream Pie Cupcakes

Ingredients:

These cupcakes come together with simple pantry staples, yet the results are incredibly indulgent.

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk, room temperature

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 3 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

• ½ cup heavy cream
• ¾ cup semisweet chocolate chips (or chopped chocolate)

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PREPARATION:

Follow these simple steps to create bakery-worthy cupcakes right at home!

Step 1: Preheat Your Oven

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with cupcake liners or lightly grease it.

Step 2: Make the Vanilla Cupcakes

1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream the butter and sugar using a hand mixer until light and fluffy (about 2–3 minutes).
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fill the cupcake liners about ⅔ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Pastry Cream Filling

1. In a saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly whisk half of the hot milk into the egg mixture to temper it. Then, pour everything back into the saucepan.
4. Cook over medium heat, whisking constantly, until it thickens (about 5–7 minutes).
5. Remove from heat and stir in butter and vanilla until smooth.
6. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and chill for at least 2 hours.

Step 4: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan or microwave until it just begins to simmer.
2. Pour the hot cream over the chocolate chips in a bowl. Let sit for 2–3 minutes, then whisk until smooth.
3. Let the ganache cool slightly to thicken before using.

Step 5: Assemble the Cupcakes

1. Once the cupcakes are completely cool, use a small knife or cupcake corer to cut a hole in the center of each cupcake, leaving a border.
2. Fill a piping bag with the chilled pastry cream and pipe it into each cupcake.
3. Dip the tops into the chocolate ganache or spoon the ganache over them, gently spreading to cover.
4. Let the ganache set before serving.

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Pro Tips for the Best Cupcakes

✔ Use Room Temperature Ingredients – This helps create a light, fluffy cupcake texture.
✔ Don’t Overmix – Mix until just combined to avoid dense cupcakes.
✔ Chill the Pastry Cream Fully – This ensures a thick, creamy consistency when filling the cupcakes.
✔ Let the Ganache Cool Slightly – If it’s too hot, it will be too runny. Let it thicken a bit for a smooth, glossy finish.

Enjoy !