Boston Cream Cupcakes

For the Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar1 1/2 teaspoons baking powder

1/2 teaspoon salt1/2 cup unsalted butter, softened2 large eggs

1/2 cup milk1 teaspoon vanilla extractFor the Pastry Cream Filling:

1/2 cup whole milk

1/2 cup heavy cream

1/4 cup granulated suga

r2 large egg yolks1 tablespoon cornstarch

1 teaspoon vanilla extractFor the Chocolate Glaze

:1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

:Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.In a medium bowl, whisk together flour, sugar, baking powder, and salt.In a large bowl, cream the butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.Allow the cupcakes to cool completely before filling.

For the pastry cream, combine milk, heavy cream, and sugar in a saucepan over medium heat until it begins to simmer.In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.Return the mixture to the saucepan and cook, stirring constantly, until thickened.

Remove from heat and stir in vanilla extract. Let cool to room temperature.Once cool, use a small knife or cupcake corer to remove a portion of the center of each cupcake. Fill with pastry cream.For the chocolate glaze, heat heavy cream until just simmering, then pour over the chocolate chips. Stir until smooth.Spoon the glaze over the top of each filled cupcake, letting it drip down the sides if desired.Prep Time: 30 minutes Kcal: Approximately 300 per cupcake