The Ultimate Boston Cream Pie Cupcakes Recipe – So Rich & Flavorful!

If you’re a fan of Boston Cream Pie, you’re going to love Boston Cream Pie Cupcakes! These bite-sized delights feature a soft vanilla cupcake filled with a luscious pastry cream and topped with a rich chocolate ganache. They take everything you love about the classic Boston Cream Pie and turn it into a portable, easy-to-eat treat.

What Are Boston Cream Pie Cupcakes?

Despite its name, Boston Cream Pie is actually a cake, not a pie! It consists of a vanilla sponge cake filled with creamy custard and topped with chocolate ganache. Boston Cream Pie Cupcakes take this concept and miniaturize it, offering the same great flavors with a fun, cupcake-style twist.

A Brief History of Boston Cream Pie

The original Boston Cream Pie was created in 1856 by a French chef at the Parker House Hotel in Boston. Over time, its popularity grew, and in 1996, it was named the official dessert of Massachusetts. Cupcake versions emerged as home bakers and pastry chefs looked for more convenient ways to enjoy this beloved dessert.

Ingredients for the Perfect Boston Cream Pie Cupcakes

To make the best Boston Cream Pie Cupcakes, you’ll need three main components: the cupcake base, the Boston cream filling, and the chocolate ganache topping. Below is a detailed list of all the essential ingredients.

Cupcake Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup whole milk

Boston Cream Filling Ingredients

• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Chocolate Ganache Topping Ingredients

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Step-by-Step Instructions for Making Boston Cream Pie Cupcakes

Now that you have all your ingredients ready, let’s break down the process into six simple steps.

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Gradually add the dry ingredients, alternating with milk, until combined.

Step 2: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Boston Cream Filling

1. In a saucepan, heat milk and heavy cream over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
3. Slowly pour the hot milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook, stirring constantly, until thickened.
5. Remove from heat and stir in butter and vanilla extract.
6. Let the cream cool, then refrigerate for at least 30 minutes.

Step 4: Fill the Cupcakes

1. Use a sharp knife or cupcake corer to cut a small hole in the center of each cupcake.
2. Fill each hole with about 1-2 teaspoons of the chilled pastry cream.
3. Gently replace the cut-out pieces on top of the filling (optional).

Step 5: Make the Chocolate Ganache

1. Heat heavy cream in a small saucepan until steaming but not boiling.
2. Pour over chopped chocolate and let sit for 1-2 minutes.
3. Stir until smooth, then add butter for extra shine.

Step 6: Top with Ganache and Serve

1. Spoon or drizzle the ganache over the filled cupcakes.
2. Let the ganache set for about 10-15 minutes before serving.
3. Enjoy your homemade Boston Cream Pie Cupcakes!

Expert Tips for Perfect Boston Cream Pie Cupcakes

1. Preventing Soggy Cupcakes

• Make sure the pastry cream is fully chilled before filling the cupcakes. If it’s too warm, it can soak into the cupcake and make it soggy.
• Avoid overfilling—1 to 2 teaspoons of cream is enough. Too much filling can cause the cupcakes to collapse.

2. Achieving the Best Cream Consistency

• Whisk constantly when cooking the pastry cream to prevent lumps.
• Strain the cream through a fine mesh sieve before chilling for an ultra-smooth texture.

3. Ensuring a Glossy and Smooth Ganache

• Let the hot cream sit on the chocolate for 1-2 minutes before stirring to allow proper melting.
• Stir in small circles from the center outward for a silky finish.
• Add a teaspoon of corn syrup or extra butter for an even glossier look.

4. Drizzling Ganache Like a Pro

• Use a spoon or piping bag for more control over the drizzle.
• If the ganache is too thick, add 1 teaspoon of warm cream to thin it out.
• Allow the ganache to set slightly before serving to prevent dripping messes.

5. Decorating for a Stunning Look

• For a bakery-style touch, pipe a swirl of whipped cream on top before drizzling with ganache.
• Add a dusting of cocoa powder or chocolate shavings for extra elegance.
• Garnish with a small piece of chocolate or gold flakes for a fancy finish.

Common Mistakes and How to Avoid Them

Even experienced bakers can run into issues when making Boston Cream Pie Cupcakes. Here are the most common mistakes and expert tips to fix them.

1. Overmixing the Cupcake Batter

• Mistake: Mixing the batter too much makes cupcakes dense and tough.
• Fix: Mix just until the ingredients are combined. Overmixing develops too much gluten, making the cupcakes chewy instead of soft.

2. Dry or Dense Cupcakes

• Mistake: Baking too long or using too much flour leads to dry cupcakes.
• Fix: Always measure flour correctly using the spoon-and-level method. Bake just until a toothpick inserted in the center comes out clean.

3. Runny or Lumpy Pastry Cream

• Mistake: Not cooking the custard long enough results in a thin filling, while cooking too fast creates lumps.
• Fix: Cook over medium heat, whisking constantly, until the cream thickens. Strain through a sieve if lumps form.

4. Cupcakes Becoming Soggy from the Filling

• Mistake: Filling cupcakes while they’re still warm makes them absorb too much moisture.
• Fix: Always let cupcakes cool completely before adding the pastry cream. Also, chill the filling before using.

5. Ganache That Won’t Set Properly

• Mistake: Using the wrong chocolate or too much cream leads to a runny topping.
• Fix: Use high-quality semi-sweet or dark chocolate with a cocoa content of 50-70%. If ganache is too thin, let it cool longer before using.

6. Overfilling the Cupcakes

• Mistake: Adding too much cream can cause the cupcakes to break apart or become mushy.
• Fix: Stick to 1-2 teaspoons of filling per cupcake to maintain structure.

By avoiding these mistakes, you’ll get light, fluffy cupcakes with the perfect balance of cream and chocolate every time!

Storage and Reheating Tips for Boston Cream Pie Cupcakes

To keep your Boston Cream Pie Cupcakes fresh and delicious, proper storage is essential. Since they contain pastry cream, they require special handling to maintain their texture and flavor. Here’s how to store and reheat them properly.

How to Store Boston Cream Pie Cupcakes

1. Short-Term Storage (Up to 2 Days)

• Store cupcakes in an airtight container in the refrigerator.
• Keep them in a single layer to prevent the ganache from sticking to other cupcakes.
• If stacking is necessary, place parchment paper between layers.

✔ Tip: Let the cupcakes sit at room temperature for about 10–15 minutes before serving to soften the ganache and pastry cream.

2. Long-Term Storage (Up to 1 Month – Freezing)

• Place unassembled cupcakes in a freezer-safe bag or airtight container.
• Wrap the pastry cream separately in plastic wrap and store in an airtight container.
• Ganache can also be stored separately in a sealed container.
• When ready to serve, thaw everything overnight in the refrigerator, then assemble.

❌ Avoid freezing fully assembled cupcakes—the pastry cream texture may change after thawing.

How to Reheat Boston Cream Pie Cupcakes

Since these cupcakes are best served chilled or at room temperature, reheating isn’t necessary. However, if you want to enjoy a slightly warm cupcake without melting the filling:

• Microwave Method: Heat the cupcake (without ganache) for 5–10 seconds on low power.
• Room Temperature Method: Let cupcakes sit out for 15–20 minutes before serving.

✔ Best Practice: Always eat chilled cupcakes for the best texture and flavor, just like traditional Boston Cream Pie!

By following these storage and reheating tips, your Boston Cream Pie Cupcakes will stay fresh and delicious for longer!

Boston Cream Pie Cupcakes: FAQs Answered

Conclusion: Enjoy Perfect Boston Cream Pie Cupcakes Every Time

Boston Cream Pie Cupcakes bring together the best of two classic desserts—fluffy vanilla cupcakes, smooth pastry cream, and rich chocolate ganache. With the right ingredients, proper techniques, and expert tips, you can recreate this indulgent treat at home with bakery-quality results.

From baking light and airy cupcakes to mastering the perfect pastry cream and glossy ganache, each step plays a crucial role in achieving the ultimate Boston Cream Pie Cupcake experience. By following proper storage methods, you can keep your cupcakes fresh and flavorful, whether enjoying them the same day or saving them for later.

Now it’s time to put your skills to the test! Whether you’re making these cupcakes for a special occasion or simply treating yourself, they are sure to impress. So grab your ingredients, start baking, and indulge in every delicious bite of these decadent, homemade Boston Cream Pie Cupcakes.

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Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes feature soft vanilla cupcakes filled with a rich pastry cream and topped with a silky chocolate ganache. A bite-sized twist on the classic Boston Cream Pie, perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 290 kcal

Ingredients

  

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Instructions

 

Step 1: Prepare the Cupcake Batter

• 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 another bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, then mix in vanilla extract.
• Gradually add the dry ingredients, alternating with milk, until combined.

Step 2: Bake the Cupcakes

• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Pastry Cream Filling

• Heat milk and heavy cream over medium heat until steaming but not boiling.
• In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
• Slowly pour the hot milk into the egg mixture while whisking continuously.
• Return the mixture to the saucepan and cook, stirring constantly, until thickened.
• Remove from heat and stir in butter and vanilla extract.
• Let the cream cool, then refrigerate for at least 30 minutes.

Step 4: Fill the Cupcakes

• Use a sharp knife or cupcake corer to cut a small hole in the center of each cupcake.
• Fill each hole with about 1-2 teaspoons of the chilled pastry cream.
• Gently replace the cut-out pieces on top of the filling (optional).

Step 5: Make the Chocolate Ganache

• Heat heavy cream in a small saucepan until steaming but not boiling.
• Pour over chopped chocolate and let sit for 1-2 minutes.
• Stir until smooth, then add butter for extra shine.

Step 6: Top with Ganache and Serve

• Spoon or drizzle the ganache over the filled cupcakes.
• Let the ganache set for about 10-15 minutes before serving.
• Enjoy your homemade Boston Cream Pie Cupcakes!

Notes

✔ For the best texture, ensure the cupcakes are fully cooled before filling.
✔ To prevent soggy cupcakes, chill the pastry cream before use.
✔ For a glossy ganache, add a teaspoon of corn syrup or extra butter.
✔ Want to save time? Use store-bought vanilla pudding instead of homemade pastry cream.

Keyword Chocolate Ganache Cupcakes, Homemade Boston Cream Pie Cupcakes