These Boston Cream Cupcakes combine the classic flavors of a Boston cream pie in a fun, individual-sized dessert. With a light vanilla cupcake base, creamy pastry filling, and rich chocolate ganache, they make for a delightful treat perfect for any occasion. The balance of textures and flavors will leave everyone asking for more!

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Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk
• ¼ cup granulated sugar
• 2 egg yolks
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• ½ tablespoon unsalted butter

For the Chocolate Ganache:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• ½ tablespoon unsalted butter (for shine)

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Instructions

Step 1: Make the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy, about 2 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, alternating with the milk, mixing until just combined.
6. Divide the batter evenly into the cupcake liners, filling each about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.

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Step 2: Make the Pastry Cream

1. In a saucepan, heat the milk over medium heat until steaming, but not boiling.
2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 3 minutes.
5. Remove from heat and stir in the vanilla extract and butter.
6. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator for at least 30 minutes.

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Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a microwave or small saucepan until steaming, but not boiling.
2. Pour the hot cream over the chocolate chips and let it sit for 1 minute.
3. Stir until smooth and glossy, then add the butter and mix until melted. Let it cool slightly.

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Step 4: Assemble the Cupcakes

1. Fill the Cupcakes: Use a small knife or cupcake corer to cut out the center of each cupcake.
2. Spoon or pipe the chilled pastry cream into each hole.
3. Top with Ganache: Spoon or dip the tops of the cupcakes into the chocolate ganache.
4. Let the ganache set for about 10 minutes before serving.

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Step 5: Serve & Enjoy!

1. Serve the cupcakes at room temperature for the best flavor.
2. Store any leftovers in the refrigerator for up to 3 days.

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Tips for Success

• Want it Extra Creamy? Substitute half of the milk with heavy cream in the pastry cream for an even richer texture.
• Ganache Too Thick? Add 1–2 teaspoons of warm milk to loosen the ganache if it becomes too thick.
• Make-Ahead Friendly! Prepare the cupcakes and pastry cream a day in advance, then assemble before serving.

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These Boston Cream Cupcakes are the perfect indulgence—light, fluffy cupcakes with a creamy center and rich chocolate topping. They are surprisingly easy to make and will impress anyone lucky enough to taste them!