Boston Cream Pie Cupcakes

Introduction:
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. With a soft, fluffy cupcake filled with rich pastry cream and topped with a glossy chocolate ganache, these cupcakes offer a perfect balance of flavors. They’re great for a special occasion or when you’re craving something indulgent.

Ingredients:
For the Cupcakes:

1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 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 Pastry Cream Filling:

1 cup whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
For the Chocolate Ganache:

4 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
How to Make:
Prepare the Cupcakes:

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar in a separate bowl until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, starting and ending with the dry mixture.
Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
Prepare the Pastry Cream:

In a saucepan, combine milk, heavy cream, and half of the sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer.
In a bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly. Pour everything back into the saucepan and cook over medium heat until it thickens (about 2-3 minutes).
Remove from heat, stir in vanilla extract and butter. Let it cool to room temperature.
Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream until it begins to simmer.
Remove from heat and stir in the chopped chocolate until smooth and glossy. Let it cool slightly.
Assemble the Cupcakes:

Once the cupcakes are completely cooled, cut a small hole in the center of each.
Fill a piping bag with the cooled pastry cream and pipe into the center of each cupcake.
Dip the top of each cupcake into the chocolate ganache, letting any excess drip off. Allow the ganache to set.
Serving and Storage Tips:
These cupcakes are best enjoyed the same day they are made, but you can store them in an airtight container at room temperature for up to 2 days.
To ensure the ganache sets properly, let the cupcakes cool completely before dipping in the ganache.
Variations:
Try using different flavored fillings such as custard or lemon curd for a fun twist!
For a slightly different flavor, you can add a little bit of coffee extract to the ganache.
FAQ:
Can I make these cupcakes ahead of time? Yes, you can prepare the cupcakes and pastry cream ahead of time, then assemble the cupcakes on the day you plan to serve them.
Red Velvet Cupcakes with Cream Cheese Frosting
Introduction:
These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect treat for any occasion. The moist, vibrant red velvet cupcakes are topped with a creamy, tangy frosting, making them a crowd-pleaser. Whether for a birthday, a special event, or just a sweet snack, these cupcakes are a guaranteed hit.

Ingredients:
For the Cupcakes:

1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 large egg
1 cup buttermilk
1/2 cup vegetable oil
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting: