Heavenly Boston Cream Pie Cupcakes 😋🤍🤎
Ingredients
Cupcakes
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup sugar
¼ cup unsalted butter, softened
1 large egg
½ cup milk
1 tsp vanilla extract
Vanilla Pastry Cream
1 cup milk
2 tbsp cornstarch
¼ cup sugar
1 egg yolk
1 tbsp butter
1 tsp vanilla extract
Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy cream
Instructions
1. Bake the Cupcakes
Heat your oven to 350°F (180°C) and line a muffin tin with 12 cupcake liners.
Combine flour, baking powder, and salt in one bowl.
In another bowl, beat butter and sugar until creamy and light.
Mix in the egg until fully incorporated.
Add vanilla, then alternate adding the dry ingredients and milk, ending with the dry mixture.
Fill each cupcake liner about ¾ full.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before filling.
2. Prepare the Vanilla Cream
In a small saucepan, whisk milk, sugar, and cornstarch.
Cook over medium heat until it starts to thicken.
Add the egg yolk and whisk constantly until it becomes a thick pudding-like consistency.
Remove from heat and stir in butter and vanilla.
Set aside to cool (refrigerate to speed up the process).
3. Make the Ganache
Warm the heavy cream (do not boil).
Pour it over the chocolate chips and let it rest for 2 minutes.
Stir until smooth, shiny, and fully melted.
4. Put Everything Together
Cut a small center piece out of each cooled cupcake.
Fill the opening with the vanilla cream.
Spoon or drizzle the chocolate ganache on top.
Refrigerate for about 15 minutes so the ganache firms up perfectly.