Directions:
Prepare the Sponge Cake Batter:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients alternately with the milk until just incorporated. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely on a wire rack.
Prepare the Custard Filling:
In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
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 thickened.
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until ready to use.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
Add the butter and gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
Assemble the Cupcakes:
Using a sharp knife or apple corer, carefully remove the center of each cupcake to create a small well.
Fill each well with the chilled custard filling, using a spoon or piping bag.
Dip the top of each cupcake into the chocolate ganache, allowing any excess to drip off.
Place the cupcakes on a wire rack set over a baking sheet and let the ganache set for a few minutes before serving.
Kitchen Equipment Needed
Muffin Tin
Cupcake Liners
Mixing Bowls
Whisk
Saucepan
Wooden Spoon or Spatula
Wire Rack
Piping Bag (optional)
Storage Instructions
To store any leftover Boston Cream Pie Cupcakes, place them in an airtight container and refrigerate for up to 3 days. Before serving, allow them to come to room temperature for the best texture and flavor.
Food and Drink Pairings
Pair these decadent cupcakes with a cup of freshly brewed coffee or a glass of cold milk for the ultimate indulgence. For a special touch, serve them alongside a scoop of vanilla ice cream or fresh berries for a burst of freshness.
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