boston cream pie cupcakes

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Here’s a fun and delicious recipe for Boston Cream Pie Cupcakes! These bite-sized treats combine fluffy vanilla cupcakes, creamy custard filling, and a rich chocolate ganache topping—perfect for any occasion.

Boston Cream Pie Cupcakes

Ingredients

For the Cupcakes:
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup whole milk
For the Pastry Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the Chocolate Ganache:
  • ¾ cup heavy cream
  • 6 oz semi-sweet chocolate, chopped (or chocolate chips)
  • 1 tsp vanilla extract

Instructions

1. Make the Cupcakes:
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Make the Pastry Cream:
  1. In a medium saucepan, heat the milk over medium heat until it begins to steam (but not boil).
  2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
  3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens (about 3-5 minutes).
  5. Remove from heat and stir in the butter and vanilla extract.
  6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 1 hour.
3. Make the Chocolate Ganache:
  1. Heat the heavy cream in a small saucepan until it just begins to simmer.
  2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the vanilla extract.
4. Assemble the Cupcakes:
  1. Use a paring knife or cupcake corer to cut a small hole in the center of each cupcake, about 1 inch deep. Reserve the removed tops.
  2. Fill each hole with the chilled pastry cream. Place the reserved cupcake tops back over the filling.
  3. Spoon or spread the chocolate ganache over the tops of the cupcakes, letting it drip slightly down the sides.

Tips for Success:

  • Ensure the cupcakes are fully cooled before filling and topping to avoid melting the pastry cream or ganache.
  • For a shiny ganache, stir in 1 tsp of corn syrup.
  • Store the cupcakes in the refrigerator for up to 3 days, but let them come to room temperature before serving for the best flavor.

Enjoy these Boston Cream Pie Cupcakes, a delightful twist on the classic dessert!

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