Boston Cream Cupcakes

Preheat your oven to 350 degrees and prepare a cupcake tin by lining with 12 cupcake liners and
set aside.
In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar
until light and fluffy, about 3-4 minutes.
Add the sour cream, vanilla extract, and egg whites and mix until well combined. Scrape the
sides and bottom of the bowl.
In a small bowl, combine the flour and baking powder and whisk. Add the milk to a large glass
measuring cup.
Add half of the dry ingredients into the stand mixer and mix until there are no dry spots
remaining.
Slowly pour in the milk and mix until just combined.
Add the remaining dry ingredients and mix until just combined and smooth. Scrape the sides
and bottom of the bowl and mix for an additional minute if needed.
Fill the cupcake liners about halfway full and bake for 15-16 minutes or until a toothpick
inserted in the center of the cupcakes comes out clean.
Remove from the oven and allow to cool for about 5 minutes then transfer to a wire rack to cool
completely.

Prepare the pastry cream by adding the egg yolks into a small bowl and whisk to break up the
yolk. Set aside.
In a medium saucepan, add the sugar, cornstarch, and milk. Heat over medium heat, stirring
continuously, until the mixture begins to thicken and bubble.
Remove from heat and add about 4-5 tablespoons of the milk mixture into the egg yolks while
whisking continuously.
Add the egg yolk mixture into the milk and place back on medium heat and bring to a light boil.
Allow to boil for about 2 minutes, stirring continuously.
Remove from heat and add in the butter and vanilla extract and whisk until combined and
smooth. Allow to come to cool to room temperature. You can add in the refrigerator if needed.

Make the chocolate ganache by adding the chocolate and syrup into a medium bowl.
Bring the whipping cream to a low boil, pour over the chocolate chips, and allow to set for 4-5
minutes. Whisk until smooth.
Place the ganache in the refrigerator until firm and pipeable, about 1-2 hours.

Cut out the center of each cupcake by using a knife or I like to use a large piping tip.
Add the pastry cream to a piping bag with a small tip removed or a sandwich bag and fill the
center of each cupcake.
Add the ganache to a piping bag with a large star tip (I used a Wilton 1M) and pipe a rosette on
top of each cupcake.
Start from the venter of the cupcake and swirl 2-3 times until the top of
the cupcake is covered.