If you love the iconic Boston Cream Pie, then you’re going to adore these Boston Cream Cupcakes. They take everything we love about the classic dessert — soft vanilla cake, silky pastry cream, and a glossy chocolate ganache — and shrink it down into a fun, portable treat.
Each cupcake is filled with luscious vanilla custard and topped with smooth chocolate glaze. Whether you serve them for birthdays, special occasions, or just because, they’re sure to impress and disappear fast.
Why You’ll Love These Cupcakes
- 🧁 Classic Boston Cream Pie in cupcake form
- 🍮 Filled with rich homemade pastry cream
- 🍫 Topped with luscious chocolate ganache
- ✨ Perfect for parties, holidays, or everyday indulgence
- 🧊 Can be made ahead and stored in the fridge
Ingredients (U.S. Standard Measurements – Makes 12 cupcakes)
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 2 large egg yolks
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon butter (optional, for shine)
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with 12 liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well. Stir in vanilla.
Add dry ingredients alternately with milk, beginning and ending with flour. Mix just until combined.
Divide batter among liners and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Pastry Cream
In a saucepan, heat milk until steaming (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (2–3 minutes).
Remove from heat. Stir in vanilla and butter. Let cool slightly, then refrigerate with plastic wrap touching the surface to prevent a skin from forming.
Step 3: Fill the Cupcakes
Once cupcakes are cool and pastry cream is chilled, cut a small hole in the center of each cupcake (use a paring knife or cupcake corer). Fill each with about 1 tablespoon of pastry cream. Replace the top “lid” of the cupcake.
Step 4: Make the Ganache
Heat the cream in a small saucepan or microwave until just simmering. Pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth. Add butter for extra shine if desired.
Step 5: Glaze and Serve
Spoon or dip each cupcake top in chocolate ganache. Allow to set slightly before serving. Store in the fridge, but bring to room temperature before enjoying.
Tips & Variations
- 🧁 Use store-bought pudding for a shortcut filling
- 🍫 Swap dark chocolate for milk or white ganache
- 🍓 Add a berry in the center with the pastry cream for a fruity twist
- 🍦 Serve chilled on hot days for a refreshing dessert
- 🍰 Turn this into a layered mini cake by baking in ramekins
Storage
- 🧊 Refrigerate cupcakes for up to 3–4 days
- ❄️ Not freezer-friendly once filled (cream may separate)
- 🌡️ Best served at room temperature for maximum flavor
Nutrition Facts (Estimated per cupcake)
- Calories: 310
- Fat: 18g
- Carbs: 32g
- Sugar: 22g
- Protein: 4g
- Sodium: 160mg
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