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Decadent Boston Cream Cupcakes
- 1 cup whole milk
- 2 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
**For the Ganache:**
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
### **Directions:**
1. **Prepare the Cupcakes:**
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
2. **Prepare the Filling:**
- In a saucepan, heat the milk over medium heat until it begins to simmer.
- In a bowl, beat the egg yolks, sugar, and cornstarch together until smooth.
- Gradually whisk the hot milk into the egg yolk mixture to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
- Remove from heat, stir in the vanilla extract, and let it cool to room temperature.
