🤍🤎Irresistible Boston Cream Pie Cupcakes 🤍🤎

🤍🤎Irresistible Boston Cream Pie Cupcakes 🤍🤎

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup whole milk

For the custard filling:

1 cup whole milk

3 egg yolks

¼ cup granulated sugar

2 tbsp cornstarch

1 tsp vanilla extract

For the ganache:

½ cup heavy cream

4 oz semisweet 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 a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

Gradually add the flour mixture to the wet ingredients, alternating with milk, until just combined. Divide batter evenly among the cupcake liners.

Bake for 18-20 minutes or until a toothpick comes out clean. Cool cupcakes on a wire rack.

To make the custard filling, heat milk in a saucepan until it simmers. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into the yolk mixture, whisking constantly. Return to the pan and cook over medium heat until thickened. Remove from heat, stir in vanilla, and let cool.

For the ganache, heat heavy cream until simmering, then pour over the chopped chocolate. Stir until smooth.

Once the cupcakes are cooled, cut a small hole in the center of each and fill with custard. Top with ganache.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 12 cupcakes

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