Boston Cream Pie Cupcakes

**Boston Cream Pie Cupcakes: A Delicious Twist on a Classic Dessert**

If you’re a fan of the iconic Boston Cream Pie, you’ll absolutely love these **Boston Cream Pie Cupcakes**. A perfect combination of fluffy vanilla cake, rich pastry cream, and smooth chocolate ganache, these cupcakes take everything you love about the classic dessert and turn it into a bite-sized treat. They’re just as indulgent as the original, but far easier to enjoy on the go—making them ideal for parties, picnics, or simply satisfying your sweet tooth.

These cupcakes are not only incredibly delicious, but they’re also a fun twist on the traditional Boston Cream Pie, which is technically a cake. The combination of a soft, moist vanilla cupcake filled with velvety pastry cream and topped with a glossy chocolate ganache makes each bite a heavenly experience. It’s a dessert that looks impressive but is surprisingly simple to make!

### Why You’ll Love This Recipe

– **Miniature version of a classic:** You get all the flavors of the traditional Boston Cream Pie in an easy-to-eat cupcake form.
– **Layered textures:** The fluffy vanilla cake, creamy custard filling, and rich chocolate ganache create a perfect balance of textures.
– **Perfect for sharing:** These cupcakes are great for parties, gatherings, or just an everyday treat. They’re easy to serve and are guaranteed to impress your guests.
– **Made from scratch:** The homemade pastry cream and ganache make these cupcakes a cut above store-bought versions.

### Ingredients

**For the Cupcakes:**
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk

**For the Pastry Cream:**
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 3 large egg yolks
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter

**For the Chocolate Ganache:**
– 4 oz semisweet chocolate (chopped or in chips)
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter

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