Ingredients
For the Cupcakes:
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
For the Pastry Cream:
• 1 cup whole milk
• ¼ cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch
• ½ tsp vanilla extract
• 1 tbsp unsalted butter
For the Chocolate Ganache:
• 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.
• 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.
• 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.
5. Assemble:
• Spoon ganache over each cupcake and let it set.
Enjoy your Boston Cream Pie Cupcakes! 🍫🎂