🍰 Irresistible Boston Cream Pie Cupcakes 🧁✨

These delightful cupcakes are a mini version of the classic Boston cream pie, featuring a moist vanilla cupcake filled with creamy custard and topped with rich chocolate ganache. Perfect for any celebration or a sweet treat just for you! 😋🤍🤎

Ingredients:

For the Cupcakes:

✅ 1 cup all-purpose flour

✅ 1 teaspoon baking powder

✅ 1/4 teaspoon salt

✅ 1/2 cup unsalted butter, room temperature 🧈

✅ 1/2 cup granulated sugar 🍬

✅ 2 large eggs 🥚

✅ 1 teaspoon vanilla extract 🌼

✅ 1/2 cup milk 🥛

For the Custard Filling:

✅ 1 cup milk 🥛

✅ 3 large egg yolks 🥚

✅ 1/4 cup granulated sugar 🍬

✅ 2 tablespoons cornstarch

✅ 1 teaspoon vanilla extract 🌼

For the Chocolate Ganache:

✅ 1/2 cup semi-sweet chocolate chips 🍫

✅ 1/4 cup heavy cream 🥛

Instructions:

1️⃣ Prepare the Cupcakes:

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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, followed by the vanilla extract.

Gradually add the flour mixture, alternating with the milk, until the batter is smooth.

Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.

2️⃣ Make the Custard Filling:

In a saucepan, heat the milk over medium heat until it just begins to simmer.

In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly add the hot milk to the egg mixture, whisking constantly.

Pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until the custard thickens (about 3-4 minutes). Remove from heat and stir in the vanilla extract.

Let the custard cool slightly, then transfer it to the refrigerator to chill for at least 30 minutes.

3️⃣ Fill the Cupcakes:

Once the cupcakes are cool, use a small knife to cut a hole in the center of each cupcake (don’t cut all the way through). Fill each hole with a spoonful of chilled custard.

4️⃣ Prepare the Chocolate Ganache:

In a heat-proof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Let it cool for a few minutes until it thickens slightly.

5️⃣ Assemble the Cupcakes:

Spoon or drizzle the chocolate ganache over the top of each filled cupcake, allowing it to drip down the sides for that classic Boston cream pie look.

For an extra touch, you can add a sprinkle of powdered sugar or a small dollop of whipped cream.

6️⃣ Serve and Enjoy:

Let the ganache set for a few minutes, then serve these delightful treats. Watch them disappear in no time! 😍🍫

Details:

Prep Time: 30 minutes

Cook Time: 20 minutes

Chill Time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 12 cupcakes

Pro Tip:

For an extra burst of flavor, try adding a dash of almond extract to the cupcake batter or a hint of espresso powder to the ganache. ☕🍫

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