Creating Boston Cream Pie Cupcakes is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
9. Prepare Pastry Cream: In a saucepan, heat milk over medium heat until just simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly add hot milk to the egg mixture, whisking constantly.
10. Thicken Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Remove from heat and stir in butter and vanilla extract. Let it cool completely.
11. Fill Cupcakes: Once the cupcakes are cool, use a small knife to cut a small hole in the center of each cupcake. Fill the hole with pastry cream.
12. Make Ganache: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for a few minutes, then stir until smooth.
13. Top with Ganache: Drizzle or spoon the chocolate ganache over the filled cupcakes.
14. Chill: Place the cupcakes in the refrigerator for about 30 minutes to set the ganache.

With these steps, you’ll create Boston Cream Pie Cupcakes that are sure to impress!