Description
Delicious cupcakes filled with creamy custard and topped with rich chocolate ganache, inspired by the classic Boston cream pie.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the custard filling: 1 cup whole milk, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 2 egg yolks, 1 teaspoon vanilla extract
- For the ganache: 1/2 cup heavy cream, 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the custard: In a saucepan, heat milk until simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk to the yolk mixture, then return to saucepan and cook until thickened. Stir in vanilla and chill.
- Once cupcakes are cool, cut out the center of each and fill with custard.
- For the ganache: Heat cream until just boiling, then pour over chocolate. Let sit for 5 minutes, then stir until smooth. Dip the top of each filled cupcake into the ganache and let set.
Notes
Ensure the custard is fully cooled before filling the cupcakes to avoid melting the ganache prematurely. Store in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g