Boston Cream Pie Cupcakes with Yogurt

A tasty new take on a classic dessert, these Boston Cream Pie Cupcakes with yogurt are a must-try. The rich chocolate and velvety pastry cream filling goes well with the smooth, creamy yogurt. These are great for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup cornstarch
• 1/4 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Sift the cocoa powder, baking powder, baking soda, and salt into a bowl

Whisk the eggs, vanilla extract, vegetable oil, and yogurt together in a different bowl until everything is well mixed

Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth and well mixed

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Make the filling for the cupcakes while they are baking

In a saucepan, mix the milk and cornstarch with a whisk until the cornstarch is almost gone

Over medium-low heat, add the sugar and egg yolks and whisk the mixture all the time until it gets thick

Taking it off the heat, add the vanilla extract and mix it in

Allow it to totally cool down

After baking, let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool all the way down

Once the cupcakes and pastry cream are cool enough to handle, make a small hole in the middle of each one with a knife

Fill the holes with the cream cheese

In a bowl that can go in the microwave, heat the heavy cream and chocolate chips for 30 seconds at a time, stirring each time, until the chocolate is smooth and melted

Allow it to cool a bit

Spread the chocolate ganache on top of the cupcakes that have been filled, letting it drip down the sides

Put the cupcakes in the fridge for about 30 minutes to let the ganache set

Serve your tasty Boston Cream Pie Cupcakes with a yogurt twist and enjoy them!