Boston Cream Cupcakes

Ingredients

• Heavy cream (1/2 cup)
• Semi (sweet chocolate - 4 ounces)
• Custard filling (1 cup)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1)
• Granulated sugar (3/4 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/4 teaspoon)
• Baking powder (1 1/2 teaspoons)
• All (purpose flour - 1 1/2 cups)

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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.
8. Remove the cupcakes from the oven and let them cool completely.
9. Using a sharp knife or cupcake corer, remove a small portion from the center of each cupcake.
10. Fill each cavity with the custard filling.
11. In a small saucepan, heat the heavy cream until it begins to simmer.
12. Remove from heat and add the chocolate. Let it sit for a minute, then stir until smooth and well combined.
13. Allow the ganache to cool slightly, then spoon it over the top of each cupcake, covering the custard filling.
14. Let the ganache set before serving. Enjoy!