Cupcakes inspired by Boston Cream Pie

Ingredients: For the cupcakes: 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup whole milk For the custard filling: 1 cup whole milk 4 large egg yolks 1/4 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract For the chocolate ganache: 4 ounces semi-sweet chocolate, finely chopped 1/2 cup heavy cream Instructions: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack. While the cupcakes are cooling, prepare the custard filling. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale in color. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until completely cooled. Once the cupcakes and custard are cooled, use a sharp knife to cut a small cone-shaped piece out of the center of each cupcake. Fill the cavities with the chilled custard. To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then, whisk the mixture until smooth and glossy. Dip the top of each cupcake into the chocolate ganache, allowing any excess ganache to drip off. Place the cupcakes on a wire rack to set the ganache. Once the ganache has set, serve the cupcakes and enjoy! These Cupcakes inspired by Boston Cream Pie are sure to be a hit at any gathering or celebration. Enjoy the delicious combination of fluffy cake, creamy custard, and rich chocolate ganache in every bite!

Related Articles

I can’t seem to get tired of this dish; it’s been my favorite for weeks now

I served this dish for brunch the other day, and guests couldn’t stop raving about it

GARLIC BUTTER STEAK AND POTATOES SKILLET

I find myself consistently drawn to this recipe. It has become a staple in my recent meal planning.

Leave a Reply Cancel reply