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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup milk - 2 cups whole milk - 1/2 cup granulated sugar - 1/4 cup cornstarch - 3 large egg yolks - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 4 oz semi-sweet chocolate, chopped - 1/2 cup heavy cream - 1 tablespoon unsalted butter When I create these Boston Cream Pie Cupcakes, I love how simple yet tasty the ingredients are. Each bite brings a mix of sweet and creamy flavors. For the cupcakes, I use basic staples that I often have at home. The flour, baking powder, and eggs come together to form a soft, airy base. The butter and sugar add richness and sweetness. Don't forget the milk and vanilla; they enhance every flavor. For the pastry cream, whole milk is key. It gives the filling a rich and smooth texture. The sugar and cornstarch help it thicken nicely. Egg yolks add creaminess, while butter and vanilla make it irresistible. The chocolate ganache is the final touch. Semi-sweet chocolate brings a deep flavor, while heavy cream smooths it out. A little butter adds shine and richness. I find that using fresh ingredients makes a big difference. These cupcakes are fun to make and even more fun to eat! If you want to try this recipe, check out the Full Recipe for complete steps. - Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. - In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. - In a large mixing bowl, cream the softened butter and sugar until light and fluffy. - Beat in the eggs one at a time, then add the vanilla extract. - Gradually add the flour mixture and milk, starting and ending with the flour. - Mix until just combined; do not overmix. - Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake for 18-20 minutes, or until a toothpick comes out clean. - Cool completely on a wire rack before filling with pastry cream. - In a medium saucepan, heat the whole milk over medium heat until it nearly boils. - In another bowl, whisk together sugar, cornstarch, and egg yolks. - Slowly pour a small amount of hot milk into the egg mixture to temper it, then whisk until smooth. - Pour the tempered mixture back into the saucepan with the remaining milk. - Stir over medium heat until thickened, about 5-7 minutes. - Remove from heat, add butter and vanilla, and mix until smooth. - Let it cool, then refrigerate until chilled. - For the ganache, chop chocolate and place it in a bowl. - Heat the heavy cream until it simmers, then pour it over the chocolate. - Let sit for a minute, then whisk until smooth. Stir in the butter until melted. - Once cupcakes are cool, use a small knife or cupcake corer to remove the center. - Fill each cavity with chilled pastry cream using a piping bag or spoon. - Dip the tops of each filled cupcake into the chocolate ganache or drizzle it over the cupcakes. - Allow the ganache to set before serving. For the full recipe, refer to the earlier section on ingredients. To make great cupcakes, do not overmix the batter. Overmixing can make your cupcakes dense. Mix just until the ingredients combine. This keeps them light and fluffy. Also, allow enough cooling time for the cupcakes before filling them. If they are warm, the pastry cream will melt, and you won't get that nice filling. You can add a dash of almond extract to the pastry cream. This small change gives it a lovely flavor boost. Also, consider using whole eggs instead of just yolks. Whole eggs make the mixing easier and save time. This way, you can whip up the cream without fussing with separate egg parts. For a nice touch, use chocolate shavings or powdered sugar to decorate the tops. This adds elegance and looks fun. You can also try different piping techniques for the ganache. Swirling or drizzling can create unique designs. Get creative and have fun with it! For the full recipe, check out the instructions provided above. {{image_2}} You can easily change up the flavor of your cupcakes. For a fresh twist, try lemon Boston cream pie cupcakes. Just add lemon zest to the batter. The lemon adds a bright taste that pairs well with the pastry cream. Another fun option is to make coffee-flavored cupcakes. Simply mix in instant coffee granules into the batter. This gives the cupcakes a rich, deep flavor that coffee lovers will adore. If you need a gluten-free choice, almond flour works great. Substitute the all-purpose flour with almond flour for a nutty flavor. For those who avoid dairy, you can swap butter and milk. Use coconut oil instead of butter and almond milk in place of regular milk. This way, everyone can enjoy these tasty treats. You can also play with the toppings to make these cupcakes special. Instead of chocolate ganache, try cream cheese frosting. This adds a tangy flavor that balances the sweetness. Another idea is to sprinkle sea salt over the chocolate ganache. The salt enhances the chocolate flavor and adds a nice crunch. These small changes make your Boston cream pie cupcakes stand out. For the full recipe, click here. After baking, let your cupcakes cool completely. Then, keep them in an airtight container at room temperature. They will stay fresh for up to 2 days. If your cupcakes are filled with pastry cream, put them in the fridge. This will help them last longer. You can freeze your Boston Cream Pie Cupcakes for up to 1 month. First, wrap each cupcake tightly in plastic wrap. Then, place them in a freezer bag or container. When you're ready to eat them, remove the cupcakes from the freezer. Let them thaw in the fridge overnight or at room temperature for a few hours. If you want to enjoy your cupcakes warm, you can reheat them. For the microwave, heat each cupcake for about 10-15 seconds. Check to see if they are warm enough. If you use an oven, preheat it to 350°F (175°C). Place the cupcakes in for about 5 minutes. This way, they won’t dry out, and you’ll still enjoy their soft texture. Yes, you can make the pastry cream a day before. Store it in the fridge. Just cover it with plastic wrap to prevent a skin from forming. When you are ready to use it, just stir it a bit to make it smooth. To boost the chocolate flavor, add cocoa powder to the batter. You can also use dark chocolate in the ganache. For a richer taste, try adding chocolate chips in the batter too. If you lack cupcake liners, you can grease the muffin tin directly. Use cooking spray or butter to coat the tin well. You can also cut parchment paper into circles for a quick fix. To check if your cupcakes are done, use a toothpick. Insert it in the center, and if it comes out clean, they are ready. You can also look for a slight golden color on the tops. These cupcakes combine simple ingredients and steps to create a delicious treat. You learned how to make soft cupcakes, rich pastry cream, and smooth ganache. I shared tips for baking and decorating your creations. Remember, you can customize flavors and toppings to your liking. Whether you choose to be classic or adventurous, these cupcakes are sure to impress. Enjoy baking, sharing, and tasting your delightful treats!

Delicious Boston Cream Pie Cupcakes

Indulge in the ultimate treat with these delicious Boston Cream Pie Cupcakes! Perfectly baked cupcakes filled with creamy pastry cream and topped with rich chocolate ganache will delight your taste buds. Discover the simple steps to create these mouthwatering desserts that make any occasion special. Click to explore the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

3 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Ganache:

4 oz semi-sweet chocolate, chopped

1/2 cup heavy cream

1 tablespoon unsalted butter

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract. Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.

      Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely on a wire rack.

        Prepare the Pastry Cream: In a medium saucepan, heat the whole milk over medium heat until it nearly reaches boiling. In another bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour a small amount of the hot milk into the egg mixture to temper it, then whisk until smooth. Pour the tempered mixture back into the saucepan with the remaining milk. Stir continuously over medium heat until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat, add butter and vanilla, and mix until smooth. Let it cool, then refrigerate until chilled.

          Make the Ganache: Place chopped chocolate in a bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped chocolate. Let sit for a minute, then whisk together until smooth. Stir in the butter until melted and well combined.

            Fill the Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each cavity with the chilled pastry cream using a piping bag or a spoon.

              Top with Ganache: Dip the tops of each filled cupcake into the chocolate ganache or drizzle it over the cupcakes using a spoon. Allow the ganache to set before serving.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | Makes 12 cupcakes

                  - Presentation Tips: Garnish with chocolate shavings or a sprinkle of powdered sugar on top for an elegant touch before serving.