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!
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.
✔ 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.