Boston Cream Cupcakes

Ingredients:

For the Cupcakes:

• 1 2/3 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/4 teaspoon of baking soda
• 1 teaspoon of baking powder
• 3/4 cup of unsalted butter, at room temperature
• 3 large egg whites
• 2 teaspoons of pure vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of whole milk

For the Filling:

• 1 cup of heavy cream
• 2 large egg yolks
• 3 tablespoons of granulated sugar
• 1 tablespoon of cornstarch
• 1 teaspoon of pure vanilla extract

For the Chocolate Ganache:

• 1/2 cup of heavy cream
• 6 ounces of semi-sweet chocolate, chopped (for a smoother ganache)

Directions:

1. Cupcakes: Preheat the oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, baking soda, and baking powder. Add the butter, egg whites, vanilla extract, sour cream, and milk, and beat until smooth. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool on a wire rack.
2. Pastry Cream Filling: Heat the heavy cream until it simmers. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually add the hot cream to the egg mixture, then return the mixture to the heat. Stir until thickened, then remove from heat, add the vanilla extract, cover, and chill.
3. Chocolate Ganache: Heat the heavy cream until it simmers, then pour it over the chopped chocolate. Let it sit for a moment, then stir until smooth.
4. Ganache Layer: Once the cupcakes are cooled, remove a center piece from each one. Pour a teaspoon of ganache into each hole and freeze briefly to set.
5. Assembly: Fill the cupcakes with the chilled pastry cream over the set ganache layer. Dip each cupcake top into the remaining ganache. Let it set.

Additional Information:

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes + chilling time for the filling.

Calories: 320 kcal per cupcake | Servings: 12 cupcakes