Name: Boston Cream Pie Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour.; 1 cup granulated sugar.; 1 1/2 tsp baking powder.; 1/2 tsp salt.; 1/2 cup unsalted butter, softened.; 1/2 cup milk.; 2 large eggs.; 1 tsp vanilla extract.; 1/2 cup whole milk.; 1/2 cup heavy cream.; 1/4 cup granulated sugar.; 1 large egg yolk.; 1 tbsp cornstarch.; 1/2 tsp vanilla extract.; 1/2 cup semi-sweet chocolate chips.; 1/4 cup heavy cream.

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, offering all the flavors you love in a fun, handheld form. These cupcakes feature a soft and fluffy vanilla cake filled with a creamy custard, then topped with a rich chocolate glaze. The combination of textures and flavors makes these cupcakes irresistible for any dessert lover. The vanilla custard is made from scratch, adding a luxurious touch to each bite, while the chocolate glaze adds a perfect finishing touch. These cupcakes are perfect for special occasions, parties, or simply as a sweet treat to enjoy at home. Whether you're a fan of the traditional Boston Cream Pie or just love cupcakes, these will quickly become a favorite in your recipe collection.

Boston Cream Pie Cupcakes are a delightful treat that combines the classic flavors of Boston Cream Pie in a convenient cupcake form. These soft and fluffy cupcakes are filled with a rich and creamy custard, then topped with a smooth chocolate glaze. The result is a dessert that's perfect for any occasion, from birthday parties to casual gatherings.

INGREDIENTS

All-purpose flour: 1 1/2 cups
Granulated sugar: 1 cup
Baking powder: 1 1/2 tsp
Salt: 1/2 tsp
Unsalted butter: 1/2 cup, softened
Milk: 1/2 cup
Large eggs: 2
Vanilla extract: 1 tsp
Whole milk: 1/2 cup (for custard)
Heavy cream: 1/2 cup (for custard)
Granulated sugar: 1/4 cup (for custard)
Large egg yolk: 1 (for custard)
Cornstarch: 1 tbsp (for custard)
Vanilla extract: 1/2 tsp (for custard)
Semi-sweet chocolate chips: 1/2 cup (for glaze)
Heavy cream: 1/4 cup (for glaze)

INSTRUCTIONS

Step 1:: 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.
Step 2:: In another bowl, beat butter, milk, eggs, and vanilla until smooth. Combine wet and dry ingredients until just mixed. Divide batter among muffin cups.
Step 3:: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 4:: 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.
Step 5:: Once cupcakes are cool, cut a small hole in the center of each and spoon or pipe in the custard filling.
Step 6:: Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
Step 7:: Spoon or drizzle chocolate glaze over each filled cupcake. Let set before serving.

Serving and Storage Tips

For an extra touch of elegance, you can pipe the custard filling into the cupcakes using a piping bag with a round tip.
Store the cupcakes in the refrigerator for up to 3 days, but bring them to room temperature before serving for the best flavor.
For a richer flavor, try using dark chocolate in the glaze instead of semi-sweet chocolate.

Helpful Notes

Be sure to let the custard filling cool completely before filling the cupcakes to avoid melting the chocolate glaze.
If you don't have a piping bag, you can use a small spoon to fill the cupcakes with the custard.