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Boston cream pie cupcakes

How to Make the Best Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes have all the flavors of the classic Boston Cream Pie in a portable, bite-sized treat! Fluffy vanilla cupcakes are filled with a rich pastry cream and topped with a silky chocolate ganache. A perfect indulgence for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 280 kcal

Ingredients
  

  • For the Vanilla Cupcakes:
  • 1 ¼ 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
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tbsp unsalted butter
  • For the Chocolate Ganache:
  • ½ cup heavy cream
  • 4 oz semi-sweet chocolate chopped
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Instructions
 

  • Make the Cupcakes:
  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  • Add eggs and vanilla, mixing well.
  • Alternate adding dry ingredients and milk, mixing until combined.
  • Divide batter evenly into 12 cupcake liners (about ¾ full).
  • Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  • Let cupcakes cool completely.
  • Make the Pastry Cream Filling:
  • In a saucepan, heat milk over medium heat until warm (but not boiling).
  • In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour warm milk into the mixture while whisking.
  • Return mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 3-4 minutes).
  • Remove from heat, stir in vanilla and butter, then transfer to a bowl.
  • Cover with plastic wrap (touching the surface) and chill for at least 30 minutes.
  • Fill the Cupcakes:
  • Using a small knife or piping tip, cut a hole in the center of each cupcake.
  • Fill each hole with chilled pastry cream using a spoon or piping bag.
  • Make the Chocolate Ganache:
  • Heat heavy cream in a saucepan until hot (but not boiling).
  • Pour over chopped chocolate and let sit for 2 minutes.
  • Stir until smooth and glossy.
  • Assemble And Serve:
  • Spoon or drizzle ganache over the filled cupcakes.
  • Let set for a few minutes before serving.

Notes

  • Make ahead: Cupcakes and pastry cream can be made a day in advance.
  • Storage: Store in the fridge for up to 3 days.
  • Extra shine? Add 1 tsp corn syrup to the ganache for a glossy finish.

Nutrition

Calories: 280kcalCarbohydrates: 33gProtein: 4gFat: 15g