Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.

INGREDIENTS

• VANILLA CUPCAKES
• 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp (8g) baking powder
• � tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature
• PASTRY CREAM FILLING
• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract
• CHOCOLATE GANACHE
• 12 oz (338g) semi sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS

1.  Preheat oven to 350�F (176�C) and prepare a cupcake pan with cupcake liners.
2.  In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time
3.  Add sour cream and vanilla extract and mix until well combined.