Boston Cream Pie Cupcakes (Print version)

Soft vanilla cupcakes filled with pastry cream and topped with glossy chocolate ganache.

# Ingredients:

For the pastry cream

01 - 1 1/2 cups (360 ml) whole milk
02 - 4 large egg yolks
03 - 1/2 cup (100 g) granulated sugar
04 - 3 tablespoons (24 g) cornstarch
05 - 1/8 teaspoon fine salt
06 - 2 tablespoons (28 g) unsalted butter
07 - 2 teaspoons vanilla extract

For the cupcakes

08 - 1 1/2 cups (190 g) all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/4 teaspoon fine salt
11 - 1/2 cup (113 g) unsalted butter, softened
12 - 3/4 cup (150 g) granulated sugar
13 - 2 large eggs, room temperature
14 - 2 teaspoons vanilla extract
15 - 1/2 cup (120 ml) buttermilk, room temperature

For the ganache

16 - 6 oz (170 g) semisweet chocolate, finely chopped
17 - 1/2 cup (120 ml) heavy cream
18 - 1 tablespoon (14 g) unsalted butter

# Instructions:

01 - Heat the milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in about half of the hot milk, then pour everything back into the saucepan.
02 - Cook over medium heat, whisking constantly, until the custard bubbles and thickens, 2-4 minutes. Remove from heat, whisk in butter and vanilla, strain into a bowl, cover the surface, and chill until firm, at least 2 hours.
03 - Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
04 - Whisk flour, baking powder, and salt in a bowl. Beat butter and sugar until light, then beat in eggs one at a time and add vanilla. Mix in the dry ingredients in two additions, alternating with buttermilk, just until combined.
05 - Divide the batter among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back and a toothpick comes out clean. Cool completely.
06 - Cut a small cone or well from the center of each cupcake. Spoon or pipe in chilled pastry cream, then replace a thin cap of cake over the filling.
07 - Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let stand for 3 minutes. Add butter and stir until smooth.
08 - Dip the top of each filled cupcake into the ganache or spoon it over the top. Let set at room temperature for 20 minutes, then refrigerate until ready to serve.

# Good to know:

01 - Chilling time is included in the prep time.
02 - Best served slightly cool, not straight from the refrigerator.
03 - Makes 12 filled cupcakes.

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