Boston Cream Pie Cupcakes bring the classic flavors of Boston Cream Pie into a fun, portable treat. These cupcakes feature a moist vanilla cake, a rich pastry cream filling, and a smooth chocolate ganache topping. Perfect for birthdays, gatherings, or simply indulging in a sweet treat, these cupcakes will impress any dessert lover!
Why You’ll Love This Recipe
- Classic Flavors in a Handheld Treat – Enjoy the iconic taste of Boston Cream Pie in a cupcake form.
- Decadent and Creamy – A luscious pastry cream filling makes these cupcakes irresistibly rich.
- Perfectly Balanced – The moist cake, creamy filling, and chocolate ganache create a perfect combination of textures and flavors.
- Great for Any Occasion – Whether it’s a party, a special celebration, or just a weekend treat, these cupcakes are always a hit.
- Make-Ahead Friendly – You can prepare them in advance for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5/8 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions
Step 1: Make the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before filling.
Step 2: Prepare the Pastry Cream Filling
- In a medium saucepan, whisk together egg yolks, cornstarch, and sugar.
- Gradually add milk and heavy cream, whisking continuously over medium heat.
- Cook until the mixture thickens, about 5-7 minutes.
- Remove from heat and stir in vanilla extract.
- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cool.
Step 3: Fill the Cupcakes
- Using a knife or a cupcake corer, cut out a small hole in the center of each cupcake.
- Fill each hole with the chilled pastry cream using a piping bag or spoon.
Step 4: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until just simmering.
- Pour over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy.
Step 5: Assemble the Cupcakes
- Spoon or drizzle the ganache over the tops of the filled cupcakes.
- Let the ganache set before serving.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Chill Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12 cupcakes
Variations
- Dark Chocolate Ganache – Use dark chocolate instead of semi-sweet for a richer topping.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
- Coffee-Infused Ganache – Add a teaspoon of espresso powder to the ganache for a mocha twist.
- Berry Filling – Add a spoonful of raspberry jam inside the cupcakes along with the pastry cream for a fruity surprise.
- Almond Flavor – Replace vanilla extract with almond extract for a nutty depth of flavor.
Storage/Reheating
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled cupcakes for up to 2 months. Thaw and fill before serving.
- Serving Tip: Let the cupcakes sit at room temperature for 10-15 minutes before serving for the best texture.
FAQs
1. Can I make the pastry cream ahead of time?
Yes! You can prepare the pastry cream up to 2 days in advance and store it in the refrigerator.
2. How do I prevent my ganache from being too runny?
Make sure to let the ganache cool slightly before drizzling so it thickens a bit.
3. What’s the best way to fill the cupcakes without making a mess?
Use a piping bag or a small spoon to fill the cupcakes neatly.
4. Can I use a cake mix instead of making the cupcakes from scratch?
Yes, a vanilla cake mix works as a shortcut, but homemade cupcakes have a better texture.
5. How do I keep my cupcakes from becoming soggy?
Avoid overfilling them with pastry cream and store them in an airtight container.
6. Can I make mini Boston Cream Pie cupcakes?
Yes! Simply use a mini muffin tin and adjust the baking time to 10-12 minutes.
7. How do I get a smooth ganache topping?
Let the ganache cool slightly before spooning it onto the cupcakes to control the consistency.
8. Can I use milk chocolate instead of semi-sweet?
Yes, but it will result in a sweeter ganache. Adjust the sugar in the pastry cream if needed.
9. What if I don’t have a cupcake corer?
You can use a knife or the end of a piping tip to cut out the center of the cupcakes.
10. Can I use store-bought custard instead of homemade pastry cream?
Yes, but homemade pastry cream has a richer flavor and better consistency.
Conclusion
Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, combining moist vanilla cake, creamy pastry filling, and decadent chocolate ganache in a single bite. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress. Try this recipe and enjoy the perfect balance of flavors in every bite!
Print
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Boston Cream Pie Cupcakes are a perfect way to enjoy the classic flavors of Boston Cream Pie in a portable and decadent form! With moist vanilla cake, creamy pastry filling, and a rich chocolate ganache topping, these cupcakes are sure to impress at any gathering.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 5/8 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- 4 large egg yolks
- 3 tbsp cornstarch
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Add melted butter and vanilla extract, mixing until combined.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Divide batter into the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Make the Pastry Cream Filling:
- In a saucepan, heat milk over medium heat until warm (but not boiling).
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in butter and vanilla extract, and let cool completely.
Make the Chocolate Ganache:
- Heat heavy cream in a saucepan until it just starts to simmer.
- Pour over chocolate chips in a bowl and let sit for 2 minutes.
- Stir until smooth and glossy. Let cool slightly.
Assemble the Cupcakes:
- Cut a small hole in the center of each cupcake and fill with pastry cream.
- Dip or spread chocolate ganache over the tops.
- Chill for 30 minutes before serving.
Notes
- Store in the refrigerator for up to 3 days.
- Best served chilled or at room temperature.
- Use a piping bag for easier filling.
- Prep Time: 30 minutes
- chill time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American