Boston Cream Pie Cupcakes

- All-Purpose Flour (1 ½ cups): The backbone of the cupcake, flour provides structure. It's essential to measure it correctly; too much can lead to dense cupcakes. - Granulated Sugar (1 cup): This sweetener not only adds sweetness but also contributes to the cupcake's moistness and tenderness. - Baking Powder (1 ½ teaspoons): A leavening agent that helps the cupcakes rise, creating a light texture. - Salt (½ teaspoon): Enhances the sweetness and balances flavors. - Unsalted Butter (½ cup or 1 stick): Adds richness and flavor; it should be softened to room temperature for easy creaming with sugar. - Large Eggs (2): Provide moisture, richness, and structure to the batter. - Whole Milk (½ cup): Contributes moisture and helps achieve a tender crumb. - Vanilla Extract (1 teaspoon): For that classic vanilla flavor that pairs perfectly with the other components.

Discover the delightful world of Boston Cream Pie Cupcakes, a modern twist on the classic dessert. These individual treats feature a light vanilla cupcake filled with creamy pastry cream and topped with rich chocolate ganache. Perfect for any occasion, these cupcakes combine flavor and visual appeal, making them a crowd-pleaser. With step-by-step instructions and tips, you can easily create this indulgent dessert that celebrates the beloved Boston Cream Pie legacy. Baking has never been so rewarding!

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Ingredients

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, at room temperature

2 large eggs

1 tsp vanilla extract

1 ½ tsp baking powder

½ cup milk

¼ tsp salt

For the Vanilla Pastry Cream:

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

1/4 cup cornstarch

2 tbsp unsalted butter

1 tsp vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Make the Cupcake Batter:

- In a large mixing bowl, cream together the butter and sugar until light and fluffy.

- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla.

- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Bake the Cupcakes:

- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

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

Prepare the Vanilla Pastry Cream:

- In a saucepan over medium heat, whisk together the milk and sugar until it begins to simmer.

- In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly add a bit of the hot milk mixture to the eggs while whisking to temper them. Then, pour the egg mixture back into the saucepan with the remaining milk.

- Cook, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat, stir in butter and vanilla. Let it cool, then refrigerate until chilled.

Make the Chocolate Ganache:

- Place the chocolate chips in a heatproof bowl. Heat the cream in a saucepan until it just begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes to melt, then stir until smooth. Set aside to cool.

Assemble the Cupcakes:

- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake, creating a small hole in the middle.

- Fill each hole with a generous tablespoon of the vanilla pastry cream.

Top with Ganache:

- Drizzle or spoon the chocolate ganache over the top of each filled cupcake. Use a spatula or a butter knife to spread it evenly, letting it drip down the sides if desired.

Chill and Serve:

- Allow the ganache to set briefly in the refrigerator before serving. Enjoy your Boston Cream Pie Cupcakes chilled or at room temperature!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 cupcakes