**Boston Cream Pie Cupcakes** are a delicious and fun twist on the classic Boston Cream Pie. These cupcakes are filled with a creamy custard and topped with a rich chocolate glaze. Perfect for a sweet treat or a party dessert! Here’s a simple recipe to make these irresistible cupcakes:
### Ingredients:
#### For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
#### For the custard filling:
– 1 cup whole milk
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1 tablespoon cornstarch
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
#### For the chocolate glaze:
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter
### Instructions:
#### 1. Make the cupcakes:
– Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
– In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
– Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
– Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
– Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
– Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
#### 2. Make the custard filling:
– In a medium saucepan, heat the milk and sugar over medium heat until the mixture is hot but not boiling.
– In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
– Gradually pour the hot milk mixture into the egg yolks, whisking constantly to avoid curdling the eggs.
– Return the egg mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes.
– Once thickened, remove from heat and stir in the butter and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 1 hour to thicken further.
#### 3. Make the chocolate glaze:
– In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
– Remove from heat and stir in the chocolate chips and butter. Stir until smooth and the chocolate is fully melted. Let the glaze cool for a few minutes before using.
#### 4. Assemble the cupcakes:
– Once the cupcakes have cooled, use a small knife or a cupcake corer to make a hole in the center of each cupcake. Remove the center of the cupcake, being careful not to tear the sides.
– Fill the hole in each cupcake with the chilled custard filling, using a spoon or a piping bag.
– Spoon or drizzle the chocolate glaze over the top of each cupcake, allowing it to cover the custard filling.
#### 5. Serve:
– Allow the cupcakes to sit for a few minutes to let the glaze set. Serve immediately, or refrigerate them for later.
### Tips:
– You can make the custard filling a day ahead of time and store it in the fridge until you’re ready to assemble the cupcakes.
– If you prefer a thicker glaze, you can add a bit more chocolate or reduce the amount of cream.
– For extra decoration, you can sprinkle the top of the cupcakes with a little powdered sugar or add whipped cream.
**Boston Cream Pie Cupcakes** are a delicious and portable version of the classic dessert, with a creamy custard center and a rich chocolate glaze that’s sure to impress. Enjoy!