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Boston Cream Cupcakes

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The Kitchn
Related tags
dessert vegetarian


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For the cupcakes:

1 1/2 cups (7 1/2 oz) cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup (4 oz) unsalted butter, softened

1 cup (8 oz) white sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup (5 1/2 oz) buttermilk

For the pastry cream filling:

1/4 cup (2 oz) white sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

2 large egg yolks

2/3 cup (5 1/2 oz) whole milk

1/2 teaspoon vanilla extract

For the chocolate ganache:

1 cup (6 oz) semi-sweet chocolate chips

1/3 cup (3 oz) heavy cream

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