Boston Cream Pie Cupcakes (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 cup granulated sugar.
03 -
1 1/2 tsp baking powder.
04 -
1/2 tsp salt.
05 -
1/2 cup unsalted butter, softened.
06 -
1/2 cup milk.
07 -
2 large eggs.
08 -
1 tsp vanilla extract.
09 -
1/2 cup whole milk.
10 -
1/2 cup heavy cream.
11 -
1/4 cup granulated sugar.
12 -
1 large egg yolk.
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1 tbsp cornstarch.
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1/2 tsp vanilla extract.
15 -
1/2 cup semi-sweet chocolate chips.
16 -
1/4 cup heavy cream.
Instructions:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat butter, milk, eggs, and vanilla until smooth. Combine wet and dry ingredients until just mixed. Divide batter among muffin cups.
02 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
03 -
Heat milk and heavy cream in a saucepan until just boiling. In a separate bowl, whisk together sugar, egg yolk, and cornstarch. Gradually whisk in the hot milk mixture. Return to heat and cook until thickened, about 2-3 minutes. Stir in vanilla extract. Cool to room temperature.
04 -
Once cupcakes are cool, cut a small hole in the center of each and spoon or pipe in the custard filling.
05 -
Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
06 -
Spoon or drizzle chocolate glaze over each filled cupcake. Let set before serving.
Notes:
01 -
These Boston Cream Pie Cupcakes bring together the classic flavors of vanilla custard and rich chocolate glaze in a fun, handheld form.
02 -
For a fun twist, try using white chocolate or a flavored chocolate for the glaze.
03 -
These cupcakes can be stored in the refrigerator for up to 3 days, but bring them to room temperature before serving.