Decadent Boston Cream Cupcakes
Decadent Boston Cream Cupcakes
Ingredients
For the cupcakes:
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the filling:
1 cup whole milk
2 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the ganache:
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
Directions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually mix in dry ingredients alternating with milk, starting and ending with dry ingredients.
Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Completely great.
For the filling, heat the milk in a saucepan over medium heat. Beat egg yolks, sugar and corn in a bowl. Gradually whisk in hot milk. Return the mixture to the saucepan and cook until thickened. Remove from heat, stir in vanilla, and cool to room temperature.
For the ganache, heat cream to simmer, then pour over chocolate. Let sit for 1 minute, then stir until smooth.
To assemble, make a small hole in the top of each cupcake and fill with pastry cream. Top with chocolate ganache.
Preparation time: 30 minutes | Cooking Time: 20 minutes | Total time: 50 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
