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Boston Cream Pie Cupcakes

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

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• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk

For the Pastry Cream:

• 1 cup whole milk

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• ¼ cup granulated sugar

• 2 large egg yolks

• 1 tbsp cornstarch

• ½ tsp vanilla extract

• 1 tbsp unsalted butter

For the Chocolate Ganache:

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• ½ cup heavy cream

• 4 oz semi-sweet chocolate, chopped

Instructions

1. Make the Cupcakes:

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

• In a bowl, whisk together flour, baking powder, and salt.

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• In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.

• Alternate adding the dry ingredients and milk to the wet ingredients, mixing until combined.

• Divide batter among liners and bake for 18–20 minutes. Let cool.

2. Make the Pastry Cream:

• In a saucepan, heat milk until warm but not boiling.

• Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually add warm milk, whisking constantly.

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• Return mixture to the saucepan and cook over low heat, stirring, until thickened.

• Remove from heat, stir in butter and vanilla, and cool completely.

3. Fill the Cupcakes:

• Cut a small hole in the center of each cupcake and fill with pastry cream.

4. Make the Ganache:

• Heat heavy cream until hot but not boiling. Pour over chopped chocolate and stir until smooth.

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5. Assemble:

• Spoon ganache over each cupcake and let it set.

Enjoy your Boston Cream Pie Cupcakes! 🍫🎂

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