Heavenly Mini Boston Cream Cupcakes
Recipe
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 cup chocolate chips
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
In a saucepan, combine the heavy cream and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and allow to cool slightly.
Once the cupcakes are cool, use a small knife to create a well in the center of each.
Spoon the custard filling into the center of each cupcake.
In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth.
Drizzle the melted chocolate over the top of the cupcakes, allowing it to spill over the edges.
Allow the cupcakes to set for about 30 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 270 kcal | Servings: 12 cupcakes