Boston Cream Pie Cupcakes – A Classic Dessert in Every Bite!

These delightful Boston Cream Pie Cupcakes are the perfect mix of creamy custard, rich chocolate, and fluffy vanilla cake. They’re a fun twist on the classic dessert, ideal for any special occasion!

Ingredients:

Cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Custard Filling:

1 cup whole milk
1/4 cup granulated sugar
2 egg yolks
1 tbsp cornstarch
1/2 tsp vanilla extract

Chocolate Ganache:

1/2 cup heavy cream
4 oz semisweet chocolate, chopped

Directions:

1. Bake the Cupcakes:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla.
Alternate adding flour mixture and milk, starting and ending with flour. Mix until smooth.
Divide the batter evenly among cupcake liners. Bake for 15–18 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

2. Make the Custard Filling:

In a saucepan, warm the milk over medium heat until simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add half of the warm milk, then return it all to the saucepan.
Cook, stirring constantly, until thickened. Remove from heat and stir in vanilla. Let cool, then refrigerate until thick.

3. Prepare the Ganache:

Heat heavy cream in a saucepan until steaming. Pour over chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth.

4. Assemble the Cupcakes:

Using a small knife or spoon, remove a small portion from the center of each cupcake. Fill each with custard.
Spoon ganache over the tops of the cupcakes, covering the custard.

5. Serve:

Allow ganache to set, then enjoy these irresistible Boston Cream Pie Cupcakes!