Irresistible Boston Cream Pie Cupcakes – Delight Your Taste Buds!

Indulge in the delicious twist of Boston Cream Pie Cupcakes! Perfect for parties or a sweet treat, these cupcakes feature a soft and fluffy base filled with rich pastry cream and topped with glossy chocolate ganache. Dive into the history, learn about essential ingredients, and follow our step-by-step instructions to create this delightful dessert. Impress your guests with these flavorful bites that bring a classic dessert to a fun and portable form! #BostonCreamPie #CupcakeRecipe #DessertLovers #BakingFun #SweetTreats #HomeBaking

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Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

¼ teaspoon salt

For the Pastry Cream Filling:

2 cups whole milk

½ cup granulated sugar

1/4 cup cornstarch

2 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

Instructions

Prepare the Cupcakes:

- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

- Beat in the eggs one at a time, then add the vanilla extract and mix well.

- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk until just combined.

- Fill each cupcake liner about 2/3 full with the batter.

- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Make the Pastry Cream:

- In a saucepan, heat the milk over medium heat until it starts to steam. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan.

- Cook over medium heat, whisking continuously until the mixture thickens and begins to bubble. Remove from heat and stir in the butter and vanilla extract.

- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until chilled.

Prepare the Chocolate Ganache:

- Heat the heavy cream in a small saucepan until it's just starting to simmer. Remove from heat and add the chocolate chips, stirring until smooth. Let it cool slightly.

Assemble the Cupcakes:

- Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake.

- Fill each cupcake with the chilled pastry cream using a piping bag or a spoon.

- Drizzle chocolate ganache over the top, allowing it to cascade down the sides slightly.

Serve and Enjoy:

- Allow the ganache to set for a few minutes before serving. These cupcakes are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 12 cupcakes