Modern Twist on a Classic Dessert

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1. Prepare the Cupcakes

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
  6. Fill Muffin Tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Vanilla Custard Filling

  1. Heat Milk: In a small saucepan, heat the milk over medium heat until it just begins to simmer.
  2. Combine Sugar, Egg Yolks, and Cornstarch: In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
  3. Temper the Egg Mixture: Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
  4. Cook Custard: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 2-3 minutes.
  5. Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until smooth. 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 let it cool to room temperature.

3. Prepare the Chocolate Glaze

  1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Combine with Chocolate Chips: Remove from heat and add the chocolate chips. Let sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth.
  3. Add Butter: Stir in the butter until the glaze is glossy and smooth.

4. Assemble the Cupcakes

  1. Fill Cupcakes: Using a small knife or a cupcake corer, cut out a small cone from the center of each cupcake. Spoon or pipe the vanilla custard into the cavity, then replace the top of the cupcake.
  2. Add Chocolate Glaze: Spoon or pour the chocolate glaze over each cupcake, allowing it to spread and drizzle down the sides.
  3. Chill: Allow the chocolate glaze to set before serving. You can speed up this process by refrigerating the cupcakes for about 30 minutes.

Tips for Success

  • Cool Completely: Make sure the cupcakes are completely cool before filling them with custard to prevent the custard from melting or becoming runny.
  • Pipe the Custard: For a neater presentation, use a piping bag fitted with a small round tip to fill the cupcakes with custard.
  • Store Properly: Store the filled and glazed cupcakes in an airtight container in the refrigerator. They’re best enjoyed within a few days.

Conclusion

These Irresistible Boston Cream Pie Cupcakes bring a beloved classic dessert into a convenient cupcake form. With a soft and tender vanilla cupcake, creamy vanilla custard filling, and glossy chocolate glaze, these treats are perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, these cupcakes are sure to be a hit. Enjoy! 🎂🍫🧁

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