Boston Cream Pie Cupcakes

INGREDIENTS:

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter (softened to room temperature)

1 cup granulated sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

½ cup whole milk (room temperature)

For the Pastry Cream Filling:

2 cups whole milk

½ cup granulated sugar

3 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

½ cup heavy cream

¾ cup semisweet chocolate chips (or chopped chocolate)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line a muffin tin with cupcake liners or grease it lightly.

Step 2: Make the Vanilla Cupcakes

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.

Bake in the preheated oven for 18–20 minutes , or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Pastry Cream Filling

In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.

In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

Gradually whisk half of the hot milk into the egg mixture to temper it, then pour the mixture back into the saucepan.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5–7 minutes.

Remove from heat and stir in the butter and vanilla extract until smooth.

Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours …