Boston Cream Pie Cupcakes

Delicious individual-sized Boston cream pies in cupcake form, with a fluffy vanilla cake, creamy custard filling, and rich chocolate ganache topping.

Ingredients - Serves 12

Preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool completely.
Once the cupcakes are cooled, use a sharp knife to cut a small hole in the center of each cupcake.
Fill each hole with the vanilla custard filling.
In a microwave-safe bowl, heat the chopped chocolate and heavy cream in 30-second intervals, stirring until smooth and melted.
Dip the top of each cupcake into the chocolate ganache, allowing it to drip down the sides.
Place the cupcakes in the refrigerator for about 30 minutes to allow the ganache to set.
Serve and enjoy!