Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Mix in the milk and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

For the custard filling, heat the milk in a saucepan until steaming. In a bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, about 2-3 minutes. Remove from heat and stir in the vanilla extract. Let cool completely.

For the chocolate ganache, heat the heavy cream in a saucepan until just simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.

To assemble, cut a small hole in the center of each cupcake and fill with the custard. Top with a spoonful of chocolate ganache.

Serve and enjoy these delightful Boston Cream Pie Cupcakes!

Prep Time: 30 minutes