Decadent Boston Cream Cupcakes with Vanilla Custard Filling

1.Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4.In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

5.Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

6.Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

7.Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8.While the cupcakes are cooling, prepare the vanilla custard filling. If using store-bought custard, simply set it aside.

9.For homemade custard, heat 2 cups of milk in a saucepan until just simmering. In a separate bowl, whisk together 4 egg yolks, 1/2 cup granulated sugar, and 2 tablespoons cornstarch until smooth. Gradually whisk in the hot milk, then return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool completely.

10.Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity with the vanilla custard.

11.To make the ganache, heat 1/4 cup of heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.

12.Dip the top of each filled cupcake into the chocolate ganache, allowing any excess to drip off.

13.In a separate bowl, whip 1 cup of heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Pipe or dollop the whipped cream on top of each cupcake for an extra touch of decadence.