Boston Cream Pie Cupcakes

Ingredients

• All-purpose flour (1 1/2 cups)
• Baking powder (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1 cup)
• Egg (1 large)
• Vanilla extract (2 teaspoons)
• Milk (1/2 cup)
• Heavy cream (1/2 cup)
• Semi-sweet chocolate, chopped (4 ounces)
• Vanilla custard filling (1 cup (homemade or store-bought))

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 large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to 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. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Once the cupcakes are completely cooled, use a sharp knife to cut a small hole in the center of each cupcake, creating a cavity for the custard.
9. Fill each cavity with the vanilla custard filling, using a piping bag or a spoon for precision.
10. In a microwave-safe bowl, combine the chopped chocolate and heavy cream. Heat in 30-second intervals, stirring until smooth and melted to create the chocolate ganache.
11. Dip the top of each custard-filled cupcake into the chocolate ganache, allowing it to drip down the sides for a beautiful finish.
12. Place the cupcakes in the refrigerator for about 30 minutes to allow the ganache to set.
13. Serve chilled or at room temperature and enjoy the delightful surprise inside!