Description

These cupcakes pack all of the flavors of the traditional Boston Cream Pie dessert. They are sweet cakes with a vanilla filling inside and topped with chocolate on the outside.

Ingredients

• Pastry Cream
• 2 ½ c. milk
• 1 c. granulated sugar
• 1/2 c. cake flour
• 1 tsp. kosher salt
• 8 egg yolks from large eggs
• 1 T. vanilla extract
• Cupcakes
• 1 ¾ c. all-purpose flour
• 1 ½ tsp. baking powder
• 1 tsp. kosher salt
• 6 T. butter, softened
• 1/4 c. plain non-fat Greek yogurt
• 1 c. granulated sugar
• 3 large eggs
• 3/4 c. milk (low-fat is ok)
• 2 tsp. vanilla extract
• Chocolate Ganache
• 10 oz. semisweet chocolate, chopped in small pieces
• 1 ¼ c. cream or whole milk

Steps

1. Pastry Cream:
2. Heat milk until hot and bubbly at the edges but not boiling.
3. While milk is heating, whisk together sugar, flour, and salt in a small bowl. In a medium bowl, whisk together egg yolks. Gradually add flour mixture to the egg yolks, whisking until incorporated before the next addition. Stream milk into egg yolk mixture, constantly whisking as you go. Once all milk is incorporated, return mixture to saucepan. Cook, whisking continually, until it bubbles when you stop whisking it, about 4-5 minutes. Remove from heat, and stir in vanilla extract.