Boston Cream Pie Cupcakes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk
For the vanilla custard filling:
1 cup whole milk
2 tbsp cornstarch
1/4 cup granulated sugar
2 egg yolks
1 tsp vanilla extract
1 tbsp unsalted butter
For the chocolate ganache:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
Directions:
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. Add eggs one at a time, then vanilla.
Alternately add flour mixture and milk to the creamed mixture, mixing just until combined.
Divide batter into liners and bake for 18–20 minutes. Cool completely.
Make the custard:
Whisk together milk, sugar, and cornstarch in a saucepan.
In a separate bowl, whisk egg yolks. Slowly add a little hot milk mixture into yolks to temper, then pour yolks into saucepan.
Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Chill.
Make the ganache:
Heat cream until simmering, then pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
Assemble:
Cut a small circle out of the center of each cupcake and fill with custard.
Dip the tops in ganache or spoon over. Let set before serving.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 295 kcal | Servings: 12 cupcakes
Tips:
Use a piping bag to neatly fill the cupcakes with custard.
Chill the ganache slightly for a thicker, glossy finish.
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