boston cream cupcakes

Ingredients:

For the Cupcakes:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 teaspoons vanilla extract

For the Pastry Cream:

– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

– 1 cup semisweet chocolate chips
– 1 tablespoon unsalted butter

Instructions:

Cupcakes:

1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.

Pastry Cream:

1. In a medium saucepan, whisk together heavy cream, granulated sugar, and kosher salt.
2. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
3. In a small bowl, whisk together egg yolks and vanilla extract.
4. Temper egg yolks by slowly pouring warm cream mixture into egg yolks, whisking constantly.
5. Return saucepan to medium heat and cook, stirring constantly, until pastry cream thickens.

Assembly:

1. Allow cupcakes to cool completely.
2. Cut a small hole in the center of each cupcake using a cupcake corer or a knife.
3. Fill a piping bag with pastry cream and pipe into the hole of each cupcake.
4. Melt chocolate chips and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Dip the top of each cupcake into the chocolate ganache or spread with a knife.
6. Refrigerate cupcakes for at least 30 minutes to set the ganache.

Enjoy your delicious Boston Cream Cupcakes!