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Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcakes cut in half showing vanilla cake, pastry cream filling, and dripping chocolate ganache.
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Make bakery-style Boston Cream Pie Cupcakes at home. These feature moist vanilla cake filled with creamy custard and topped with a rich chocolate ganache.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup heavy cream (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/2 cup milk (for pastry cream)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Vanilla Cupcakes: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  6. Make the Pastry Cream Filling: In a small saucepan, whisk together the heavy cream and 1/4 cup sugar. Heat over medium heat until steaming, but do not boil.
  7. In a separate bowl, whisk the egg yolks, cornstarch, and 1/2 cup milk until smooth.
  8. Slowly pour about half of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  9. Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 3 to 5 minutes).
  10. Remove from heat and stir in 1 teaspoon of vanilla extract (optional). Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
  11. Make the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer.
  12. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  13. Assemble the Cupcakes: Use an apple corer or small knife to remove a cone-shaped piece from the center of each cooled cupcake.
  14. Spoon or pipe the chilled pastry cream into the hollowed-out centers of the cupcakes. Replace the removed cake piece on top if desired.
  15. Top each filled cupcake with a generous spoonful of the chocolate ganache, allowing it to drip down the sides for a bakery style look. Serve immediately or chill briefly before serving.

Notes

  • For a truly show-stopping dessert, you can use a piping tip to place a swirl of leftover pastry cream on top of the ganache before serving.
  • If you want a firmer filling, chill the assembled cupcakes for 30 minutes before serving.
  • This recipe makes a great handheld classic dessert for parties or birthdays.

Nutrition

Find it online: https://mdlatdmm.com/boston-cream-pie-cupcakes/