Boston Cream Pie Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Bake the Cupcakes:
Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Fill the Cupcakes:
Once cooled, use a piping bag to fill each cupcake with pastry cream. Inject the cream into the center of each cupcake.

Top with Chocolate Ganache:
Dip the top of each cupcake into warm chocolate ganache. Allow the ganache to set before serving.

Serving and Storage Tips: