Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon salt
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.1.5 cups all-purpose flour, 0.5 cup milk (whole or 2%)
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, heat 1 ½ cups of the milk over medium heat until it just begins to simmer around the edges. Do not boil.2 cups milk (whole or 2%)
- In a separate medium bowl, whisk together the sugar and cornstarch until well combined.0.5 cup granulated sugar, 0.25 cup cornstarch
- In another bowl, whisk the egg yolks until pale. Gradually whisk about half of the hot milk into the egg yolk mixture to temper the yolks, then pour this mixture back into the saucepan with the remaining milk.4 large egg yolks, 2 cups milk (whole or 2%)
- Return the saucepan to medium heat and cook, stirring constantly with a whisk, until the custard thickens, about 5-7 minutes. It should coat the back of a spoon.
- Remove from heat and stir in the butter pieces and vanilla extract until the butter is melted and the custard is smooth.2 tablespoons unsalted butter, cut into small pieces, 1 teaspoon vanilla extract
- Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled and thickened, at least 2 hours.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges.0.5 cup heavy cream
- Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to melt.6 ounces semi-sweet chocolate, finely chopped
- Gently whisk the mixture until smooth and glossy. If using, stir in the light corn syrup.1 teaspoon light corn syrup (optional, for shine)
- Let the ganache cool at room temperature until it has a thick but pourable consistency.
- Once the cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small cylinder from the center of each cupcake, leaving the bottom intact to hold the filling.
- Spoon or pipe the chilled Boston Cream custard filling into the hollowed-out centers of each cupcake.
- Drizzle or spread the cooled chocolate ganache glaze over the top of each filled cupcake, allowing it to drip down the sides slightly for a decadent finish.
- Refrigerate the assembled cupcakes for at least 30 minutes to allow the filling and glaze to set before serving.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen unglazed for up to a month.
