1. Prepare the Pastry Cream Filling:
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.
- Mix Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale in color.
- Temper the Eggs: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Pastry Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Once thickened, remove from heat and stir in the butter and vanilla extract.
- Cool: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
2. Make the Vanilla Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 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.
3. Fill the Cupcakes:
- Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake.
- Fill with Pastry Cream: Spoon or pipe the chilled pastry cream into the holes, filling them to the top.
4. Make the Chocolate Ganache:
- Heat Cream: In a small saucepan, heat the heavy cream until it begins to simmer.
- Melt Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt.
- Stir: Add the butter and stir until the ganache is smooth and glossy. Let it cool slightly before using.
5. Top the Cupcakes:
- Dip the Tops: Once the ganache has cooled slightly, dip the top of each filled cupcake into the ganache, allowing any excess to drip off.
- Set: Let the ganache set for a few minutes at room temperature or in the fridge for a quicker set.
6. Serve and Enjoy:
- Present: Arrange the cupcakes on a serving platter. You can serve them immediately or store them in the refrigerator until you’re ready to enjoy.
- Indulge: Bite into the cupcake to experience the creamy filling, tender cake, and rich chocolate ganache in every bite.
Tips for Success:
- Pastry Cream: Ensure that the pastry cream is completely chilled before filling the cupcakes to prevent it from becoming runny.
- Ganache: Allow the ganache to cool slightly before dipping the cupcakes; if it’s too hot, it may run off the sides.
- Storing: These cupcakes are best stored in the refrigerator and enjoyed within 2-3 days.
Variations:
- Chocolate Cupcakes: For a more indulgent treat, try making the cupcakes with a chocolate batter instead of vanilla.
- Coffee-Infused: Add a teaspoon of instant espresso powder to the ganache for a mocha twist.
These Irresistible Boston Cream Pie Cupcakes are a delightful fusion of flavors and textures that will make them a favorite in your dessert repertoire. Whether for a special occasion or just because, these cupcakes are sure to impress!