Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
Cook the Pastry Cream:
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Chill:
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
To Make the Chocolate Ganache:
Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Combine with Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes.
Stir Until Smooth:
Stir the mixture until the chocolate is completely melted and the ganache is smooth.
To Assemble the Cupcakes:
Fill the Cupcakes:
Once the cupcakes are cooled, use a small knife to cut out a small cone-shaped piece from the center of each cupcake. Fill each cavity with the chilled pastry cream.
Top with Ganache:
Spoon the chocolate ganache over each filled cupcake, allowing it to spread and drip down the sides.
Set and Serve:
Allow the ganache to set before serving. Enjoy your Boston Cream Pie Cupcakes!
Nutritional Information:
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Calories: Approximately 517 kcal per serving
Servings: 12 cupcakes
