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### **For the Custard Filling**:
1. **Whole Milk (2 cups)**: Whole milk provides the creamy base for the custard, contributing to its smooth texture and rich flavor.
2. **Granulated Sugar (1/2 cup)**: Sugar sweetens the custard and helps it thicken as it cooks.
3. **Egg Yolks (4 large)**: Egg yolks are essential in creating the custard base, contributing to its smooth, velvety texture.
4. **Cornstarch (2 tablespoons)**: Cornstarch helps to thicken the custard, ensuring it has the perfect consistency for filling the cupcakes.
5. **Vanilla Extract (1 teaspoon)**: Just like in the cupcake batter, vanilla extract is used to add warmth and complexity to the custard filling.
6. **Unsalted Butter (2 tablespoons)**: Butter adds richness and smoothness to the custard filling.
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### **For the Chocolate Ganache Topping**:
1. **Heavy Cream (1/2 cup)**: Heavy cream is the base of the ganache. It gives the chocolate glaze its smooth, velvety texture.
2. **Semi-Sweet Chocolate (6 ounces)**: The main ingredient in the ganache, semi-sweet chocolate provides that rich, decadent flavor that balances out the sweetness of the cupcakes and custard.
3. **Butter (1 tablespoon)**: A little butter added to the ganache gives it a glossy, silky finish.
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## Step-by-Step Instructions for Making Boston Cream Pie Cupcakes
### **Step 1: Make the Cupcake Batter**
1. **Preheat the Oven**: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. **Mix the Dry Ingredients**: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the mixture aside.
3. **Cream the Butter and Sugar**: In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture becomes light and fluffy, about 2-3 minutes.
4. **Add the Eggs and Vanilla**: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. **Combine the Dry and Wet Ingredients**: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
6. **Fill the Cupcake Liners**: Spoon the cupcake batter into the prepared muffin tin, filling each cup about 2/3 full.
7. **Bake the Cupcakes**: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
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