Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla; beat until smooth.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
For the custard: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Chill until cool.
For the ganache: Heat the heavy cream until just boiling. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.
Cut a small hole in the top of each cupcake and fill with custard. Top with chocolate ganache.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 389 kcal | Servings: 12 cupcakes
Secrets to Achieve the Perfect Boston Cream Cupcakes
Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature. This promotes even mixing and a smoother batter.
Proper Mixing Technique: Mix the cupcake batter just until combined after adding the dry ingredients. Overmixing can lead to tough cupcakes.
Measuring Flour Correctly: Spoon flour into measuring cups and level off with a knife for accurate measurement. Too much flour can make the cupcakes dense.
Even Cupcake Filling: Fill cupcake liners about 2/3 full to ensure even baking and proper rising without overflowing.
Oven Temperature Accuracy: Use an oven thermometer to verify the temperature. Baking at the correct temperature ensures the cupcakes cook evenly.
Cooling Time: Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire rack. This prevents them from becoming soggy.
Chilling the Custard: Chill the custard thoroughly before filling the cupcakes. This ensures it sets properly and doesn’t leak out when the cupcakes are cut.
Creating a Well for Custard: Use a paring knife to cut a small cone-shaped piece from the top of each cupcake to create space for the custard filling.
Spoon or Piping Bag for Filling: Use a small spoon or a piping bag to fill the cupcakes with custard. This ensures each cupcake gets an even amount of filling.
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