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Irresistible Boston Cream Pie Cupcakes: A Sweet Treat for Any Occasion

Hey there, fellow food lovers! If you’re anything like me, you’ll agree that life is too short to skip dessert, especially when it comes to something as delightful as Irresistible Boston Cream Pie Cupcakes. Perfect for busy weeknights, surprise guests, or simply treating yourself after a long day, these cupcakes are sure to satisfy your sweet tooth and elevate your kitchen game.

Why You’ll Love These Irresistible Boston Cream Pie Cupcakes

Imagine this: a soft, moist vanilla cupcake filled with luscious vanilla pastry cream and topped off with a rich chocolate ganache. Whether you whip these up for a special occasion or just because it’s Tuesday, these cupcakes are bound to put a smile on your face. And let’s be honest—they’re just a lot of fun to make (and eat!) and are perfect for folks of all ages. They might just become a staple in your dessert repertoire!

Ingredients

Pulling off these sweet delights doesn’t require a culinary degree, just a few simple ingredients that you probably already have in your pantry. Here’s what you’ll need:

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 5 large egg yolks
• ¼ cup cornstarch
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Directions

Now, let’s get to the fun part! Here’s how to create these irresistible cupcakes step-by-step:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners—don’t skip this step unless you enjoy cleaning baked-on batter!

2. Make the Cupcake Batter: In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

3. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Don’t overmix—let those cupcakes stay light and airy!

4. Bake Those Cupcakes: Fill your cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

5. Prepare the Pastry Cream: In a saucepan, heat the milk over medium heat until it’s hot but not boiling. In a separate bowl, whisk together the sugars, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla, and let it cool.

6. Fill the Cupcakes: Once your cupcakes have cooled, create a small hole in the center of each cupcake using a knife or a cupcake hole puncher (yes, that’s a thing!). Spoon or pipe the pastry cream into each cupcake until they’re nicely filled!

7. Make the Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and silky.

8. Top ‘Em Off: Generously drizzle the chocolate ganache over the filled cupcakes, letting it cascade down the sides like a waterfall of happiness.

Cooking Tips

• Don’t Be Shy With the Cream: The more pastry cream, the better! Just remember to create a sturdy shell so they don’t overflow.
• Chocolate Ganache Hacks: If you’re in a time crunch, you can use store-bought frosting instead of homemade ganache. I won’t tell anyone if you don’t!

Personal Anecdote

I came across this recipe while trying to impress my sister, Patricia, during one of our baking nights. She loved these cupcakes so much that we ended up baking a second batch right away—just to make sure we had enough to share! Lesson learned: always double the recipe if you want to keep peace at home.

FAQs

Can I substitute any ingredients?
Absolutely! If you’re out of milk, almond or oat milk can work in a pinch. Just make sure to stick to the same measurements.

How can I store leftovers?
These cupcakes are best enjoyed fresh, but you can cover them and store them in the fridge for 2-3 days. Just let them come to room temperature before serving!

Can I freeze these cupcakes?
Yes, you can! Just freeze them before applying the ganache for the best results. When you’re ready to indulge, let them thaw and then add the ganache.

These Irresistible Boston Cream Pie Cupcakes are not just a treat—they’re a way to bring a touch of joy into your day! Whether you’re whipping them up for a family gathering or simply saving one (or three) for yourself, they are sure to impress. Grab your apron, rev up your sweet tooth, and let’s bake some happiness together!

For more delightful recipes, check out my other posts like Decadent Chocolate Chip Cookies and Classic Vanilla Cupcakes—because who doesn’t love a good cupcake?

Happy baking, friends! 🎉

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