1-Making Boston Cream Pie Cupcakes is a straightforward process that results in a tasty treat. Start by preheating your oven to 350°F and lining a cupcake pan with liners, just like in the recipe summary. This sets the stage for fluffy cupcakes that everyone will love.

2-In a large bowl, cream together the unsalted butter and sugar until light and fluffy to incorporate air for a tender crumb. Beat in the eggs one at a time, making sure each is fully mixed before adding the next, and stir in the vanilla extract for that signature flavor.

3-Whisk the dry ingredients all-purpose flour, baking powder, and salt in a separate bowl. Add this mixture to the wet ingredients, alternating with the milk and water, and mix gently to avoid overmixing. Spoon the batter into the liners, filling each about halfway as noted in the directions.

4-Bake for 15-17 minutes until a toothpick comes out with a few crumbs, then let them cool completely. For the pastry cream, whisk the egg yolks and thicken the milk-sugar-cornstarch mixture on the stove, tempering the yolks to prevent scrambling and adding butter and vanilla for richness.

5-Once chilled, core the cupcakes and fill them with the pastry cream. For the ganache, heat the cream and pour it over the chocolate chips and corn syrup, whisking until smooth and chilling until firm. Top the cupcakes with the ganache and refrigerate until ready to serve. Total prep time is about 35 minutes, with a cook time of 15 minutes, yielding 12-14 cupcakes.