Boston Cream Pie Cupcakes

I love trying new flavors and recipes! Especially with cupcakes and macarons. They are both so versatile you can really make them into almost anything. Since the Boston Marathon is coming up and I happen to also love Sam Adams beer, I thought I would try my hand at some Boston Cream Pie cupcakes. I haven't made pastry cream before, so that was going to be a new thing for me. Yellow fluffy cupcake? Check. Chocolate ganache to pour over the top? Check. Put them together and I couldn't believe the amazingness of flavors hitting me.

First you get the texture of the fluffy cake and then the rich chocolate ganache hits your taste buds right after, and then last but surely not least the silky smooth and creamy pastry cream fills your mouth with a little bit of heaven. I brought some testers into work and I have never seen people eat them so quickly! Wowza! I loved every bit of these cupcakes and will for sure be making them for a lovely Easter treat tomorrow. I will definitely be adding them to my menu as well. For the pastry cream I used King Arthur Flour's recipe for vanilla pastry cream. So. Good.

Now that I know the process of pastry cream and have a base recipe the flavor variations are endless! This should be in all cupcakes; it's just that good. So feast your eyes on these beauties and I hope you have an amazing weekend! Get out and enjoy the warm weather that is finally here!

The pretty picture version. I let the ganache cool a bit more so it was thicker on the top of the cupcake. Cutting the cupcake in half also allowed for more pastry cream to be added which was obviously necessary after tasting it.

The packageable travel version! I poured the chocolate ganache over the top and filled the cupcakes with pastry cream. Both amazing!