Boston Cream Pie Cupcakes

These Boston cream pie cupcakes are everything you love about Boston cream pie—the fluffy vanilla cake, pastry cream filling, and rich chocolate frosting—just in miniature form!

subheading: Pastry Cream Filling:

3 large egg yolks, at room temperature

¼ cup white sugar

¼ teaspoon salt

1 pinch ground nutmeg

2 tablespoons all-purpose flour

1 cup half-and-half cream

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

⅓ cup very cold heavy whipping cream

subheading: Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon salt

¾ cup half-and-half cream

6 tablespoons unsalted butter

2 teaspoons vanilla extract

¼ teaspoon almond extract

3 large egg whites, at room temperature

2 large eggs

1 ½ cups white sugar

subheading: Frosting:

10 ounces dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)

2 tablespoons light corn syrup

¾ cup heavy cream

Directions at allrecipes.com

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