Description
Soft vanilla cupcakes filled with luscious custard and topped with a rich chocolate glaze. A delightful twist on the classic Boston Cream Pie! 🍫
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Custard Filling:
- 1 cup whole milk
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Gradually add dry ingredients alternately with milk, beginning and ending with flour.
- Divide batter evenly among liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Prepare the Custard Filling: In a saucepan, heat milk over medium heat until warm.
- In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add warm milk while whisking.
- Return mixture to saucepan and cook until thickened, stirring constantly.
- Remove from heat, stir in vanilla, and let cool completely.
- Prepare the Ganache: Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for a minute, then stir until smooth.
- Assemble the Cupcakes: Cut a small hole in each cupcake and fill with custard.
- Spoon ganache over the top and let it set before serving.
- Prep Time: 20 min
- Cook Time: 20 min