Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, use a sharp knife or cupcake corer to remove a small portion from the center of each cupcake, creating a cavity for the custard filling.
9. Fill each cavity generously with custard filling.
10. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for 1 minute, then stir until smooth and fully combined.
11. Allow the ganache to cool slightly before spooning it over the top of each filled cupcake, ensuring the custard filling is covered.
12. Let the ganache set for about 30 minutes before serving. Enjoy your decadent Boston Cream Cupcakes!