Boston Cream Pie Cupcakes - Creamy Custard Filled Treats
Classic Boston cream pie in cupcake form! Soft vanilla cupcakes filled with rich pastry cream and topped with chocolate ganache. A perfect dessert for any occasion.
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Cooking tools:
- Cupcake corer
- Piping bag
- Fine-mesh sieve
- Cooling rack
- Muffin tin
- Cupcake liner
- Hand mixer
- Toothpick
- Plastic wrap
- Mixing bowl
- Cutting board
- Chef's knife
- Oven
- Refrigerator
- Saucepan
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
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