Boston Cream Pie Cupcakes
Indulge in the heavenly combination of fluffy cupcakes filled with luscious pastry cream and topped with a smooth chocolate glaze. These Boston Cream Pie Cupcakes are the perfect treat for any occasion!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions:
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until well combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- For the pastry cream filling, heat the cream in a saucepan until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually pour the hot cream into the egg mixture, then return it to the saucepan and cook until thickened. Stir in the vanilla extract, then let it cool.
- Using a knife or cupcake corer, hollow out the center of each cupcake and fill it with the pastry cream.
- For the chocolate glaze, heat the chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals until smooth. Dip the top of each cupcake into the glaze and let it set before serving.
Nutrition Information:
Serving Size: 1 cupcake
Calories: 280
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 120mg
Sodium: 125mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 21g
Protein: 4g