Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and apple cider vinegar or lemon juice.

Add the wet ingredients to the dry ingredients, stirring until just combined.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a saucepan, whisk together the plant-based milk, sugar, cornstarch, and turmeric powder (if using).

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.

Continue to cook for 1-2 minutes until the custard is thick and smooth.

Remove from heat and stir in the vanilla extract and a pinch of salt.

Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.

In a microwave-safe bowl, heat the coconut milk until just about to boil.

Pour the hot coconut milk over the chocolate chips in a separate bowl.

Let it sit for a minute, then stir until smooth and glossy.

Let the ganache cool slightly until it thickens to a spreadable consistency.

Once the cupcakes and custard are completely cooled, use a small knife or apple corer to cut a hole in the center of each cupcake.

Fill each hole with the chilled custard.

Replace the top part of the cut-out cake to cover the custard filling.

Spoon or spread the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.

Let the ganache set for a few minutes before serving.

Enjoy these rich and creamy Boston Cream Cupcakes!