Method:
1. Make the Cupcakes:
- Preheat the Oven: Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fill the Muffin Tin: Divide the batter evenly among the 12 cupcake liners (about 2/3 full).
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
2. Make the Custard Filling:
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s steaming but not boiling.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with sugar and cornstarch until smooth.
- Temper the Eggs: Gradually add the warm milk into the egg mixture, whisking constantly to avoid curdling the eggs.
- Cook the Custard: Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens (about 3-5 minutes). Be patient; it’ll thicken up!
- Finish the Custard: Once thickened, remove from heat, and whisk in the butter and vanilla extract. Let it cool to room temperature, then refrigerate for about 30 minutes to firm up.
3. Make the Chocolate Glaze:
- Melt the Chocolate: In a small saucepan or microwave-safe bowl, melt the chopped chocolate and butter together, stirring until smooth.
- Add the Cream: Stir in the heavy cream until the glaze is shiny and smooth. Let it cool slightly before using.
4. Assemble the Cupcakes:
- Core the Cupcakes: Once the cupcakes have cooled completely, use a small knife or a cupcake corer to remove the center of each cupcake, leaving about 1/2-inch of cake around the edges.
- Fill with Custard: Spoon or pipe the custard into the center of each cupcake, filling it generously.
- Top with Chocolate Glaze: Drizzle or spoon the chocolate glaze over the top of each cupcake. Allow the glaze to set for about 15 minutes before serving.
Tips:
- Make Ahead: You can make the cupcakes, custard, and glaze a day ahead and assemble them when you’re ready to serve.
- For Extra Texture: If you want a little crunch, you can toast some coconut or sprinkle chopped nuts on top of the chocolate glaze.
- Chill the Custard: Don’t skip the cooling time for the custard—it’ll be easier to pipe or spoon into the cupcakes if it’s firm.
These Boston Cream Pie Cupcakes are a total crowd-pleaser, with the perfect balance of soft cake, creamy custard, and decadent chocolate! Do you think you’d make them for a special occasion, or just a sweet treat to enjoy?