Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Ingredients

For the Vanilla Cupcakes:

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/3 cup whole milk

For the Vanilla Pudding (Filling):

1 cup whole milk

2 tbsp granulated sugar

1 tbsp cornstarch

1 egg yolk

1/2 tsp vanilla extract

Pinch of salt

For the Chocolate Ganache:

1/2 cup semi-sweet chocolate chips or chopped chocolate

1/4 cup heavy cream

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Instructions

1. Make the Pudding (can be done ahead):

In a small saucepan, whisk together sugar, cornstarch, and salt. Add milk and egg yolk, whisking until smooth.

Cook over medium heat, whisking constantly, until thickened (about 4–5 minutes).

Remove from heat, stir in vanilla.

Transfer to a bowl, cover with plastic wrap touching the surface, and chill until set.

2. Make the Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream butter and sugar until light and fluffy.

Beat in eggs one at a time, then vanilla.

Add flour mixture in two additions, alternating with milk, mixing just until combined.

Divide batter evenly among liners.

Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.

3. Fill the Cupcakes:

Once cupcakes are cool, use a small knife or cupcake corer to remove the center (don’t cut all the way through).

Spoon or pipe the chilled pudding into the centers.

4. Make the Ganache:

Heat cream until just simmering. Pour over chocolate in a bowl. Let sit 2 minutes, then stir until smooth.

Spoon ganache over each cupcake.