“Irresistible Boston Cream Pie Cupcakes

Irresistible Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie. These cupcakes are filled with a creamy custard and topped with a rich chocolate glaze, making them a perfect treat for any occasion. Here’s how you can make them:

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the custard filling:

• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the chocolate glaze:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

For the cupcakes:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture in batches, alternating with the milk, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

For the custard filling:

1. In a saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to simmer.
2. In a bowl, whisk the egg yolks with the cornstarch until smooth.
3. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add the rest of the cream mixture, continuing to whisk.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened (about 3–5 minutes).
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Allow the custard to cool to room temperature, then transfer to the fridge to chill.

For the chocolate glaze:

1. In a small saucepan, heat the heavy cream until it begins to simmer.
2. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until the chocolate is completely melted and smooth.
3. Stir in the butter and vanilla extract until fully incorporated. Let it cool slightly before using.

Assembling the cupcakes:

1. Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake.
2. Fill each hole with a spoonful of the chilled custard filling.
3. Spoon or drizzle the chocolate glaze over the top of each cupcake, covering the custard.
4. Let the chocolate set for a few minutes before serving.

Enjoy!

These cupcakes combine the classic flavors of Boston Cream Pie in an easy-to-eat cupcake form. They’re rich, creamy, and sure to be a hit!