ADVERTISEMENT
#### For the Custard Filling:
– 2 large egg yolks
– ½ cup granulated sugar
– 2 tablespoons cornstarch
– 1 ½ cups whole milk
– 2 teaspoons vanilla extract
– 2 tablespoons unsalted butter
#### For the Chocolate Ganache:
– 4 ounces semi-sweet chocolate, chopped
– ½ cup heavy cream
– 1 tablespoon unsalted butter
### **Instructions:**
#### 1. **Make the Cupcakes:**
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, using a hand mixer or stand mixer. This should take about 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
#### 2. **Make the Custard Filling:**
1. In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and combined.
2. Gradually whisk in the milk, and place the saucepan over medium heat.
3. Cook the mixture, whisking constantly, until it thickens and starts to boil. Once it reaches a boil, continue to cook for 1-2 minutes, then remove from heat.
4. Stir in the vanilla extract and butter until smooth.
5. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.
#### 3. **Make the Chocolate Ganache:**
1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
4. Stir the mixture until smooth and glossy. Add the butter and stir until melted and fully incorporated.
5. Let the ganache cool slightly before using it as a topping for the cupcakes.
#### 4. **Assemble the Cupcakes:**
1. Once the cupcakes have cooled completely, use a small knife or cupcake corer to cut a hole in the center of each cupcake, creating a cavity for the custard filling.
2. Spoon or pipe the chilled custard filling into each cupcake cavity, filling it generously.
3. Spoon the chocolate ganache over the top of each cupcake, allowing it to spill over slightly for a beautiful, glossy finish.
5. **Serve and Enjoy:**
Allow the ganache to set for about 10-15 minutes before serving, and enjoy your Boston Cream Cupcakes with a glass of milk, coffee, or tea. These cupcakes are best enjoyed on the same day, but they will keep in an airtight container for 2-3 days.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
