Boston Cream Cupcakes

Make the pastry cream first: In a medium saucepan, heat the milk with half the sugar over medium heat until steaming. In a bowl, whisk egg yolks with remaining sugar and cornstarch until pale. Slowly pour hot milk into egg mixture while whisking constantly. Return to saucepan and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).

Finish the pastry cream: Remove from heat and stir in butter and vanilla until smooth. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 2 hours or until completely cold.

Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine wet and dry: Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined after each addition.

Bake the cupcakes: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir from the center outward until smooth. Stir in corn syrup for extra shine. Let cool until slightly thickened but still pourable (about 10-15 minutes).

Fill the cupcakes: Using a small knife or cupcake corer, cut a cone-shaped piece from the center of each cupcake (about 1 inch deep). Fill a piping bag with the chilled pastry cream and pipe generously into each cavity. You can replace the top of the cone or discard it.

Top with ganache: Spoon or pour the ganache over each filled cupcake, letting it drip naturally down the sides. Allow ganache to set for at least 20 minutes before serving.