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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are delightfully light and moist cupcakes filled with creamy vanilla custard and topped with a rich chocolate ganache. They’re not overly sweet or heavy either. I think they’re a perfect treat for any occasion, and if you’re not a fan of custard, feel free to fill them with whipped cream. They will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.
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Equipment

  • Muffin tin
  • Paper cupcake liners
  • Mixing bowls 
  • Electric mixer
  • Whisk
  • Saucepan
  • Piping bag or ziplock bag
  • Cooling rack

Ingredients
  

  • For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • For the Custard Filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
  • Prepare the Cupcakes:
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a cooling rack.
  • Make the Custard Filling:
  • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
  • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
  • Gradually 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 it thickens and comes to a boil. Cook for an additional 1-2 minutes, then remove from heat.
  • Stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until cool.
  • Prepare the Chocolate Ganache:
  • Place the chocolate chips 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 chocolate chips and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.
  • Assemble the Cupcakes:
  • Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake, making a small well for the custard filling.
  • Fill a piping bag or ziplock bag with the cooled custard and pipe it into the center of each cupcake.
  • Spoon the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.
  • Serve: Allow the ganache to set before serving. Enjoy these delightful Boston Cream Pie Cupcakes as a perfect treat for any occasion!