Boston Cream Pie Cupcakes are the ultimate sweet indulgence, combining the silky smoothness of pastry cream with a fluffy vanilla base and luxurious chocolate ganache topping. These handheld desserts deliver classic bakery flavor in an approachable, shareable form.
Perfect for parties, afternoon tea, or just because, these cupcakes are a celebration of texture and taste—from soft and airy cake to creamy filling and a rich, glossy finish. They’re a delightful nod to the traditional pie with a playful cupcake twist.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the pastry cream filling:
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Directions:
- Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla. Alternate adding flour mixture and milk, mixing just until combined.
- Divide batter among cupcake liners. Bake 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Make the pastry cream: In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt. In a separate bowl, whisk yolks.
- Once milk is warm, temper yolks by adding a bit of warm milk, then return mixture to pan. Stir constantly until thickened. Remove from heat, stir in vanilla. Chill.
- Make the ganache: Heat cream until just simmering. Pour over chopped chocolate and let sit 1 minute. Stir until smooth.
- Cut a small hole in the center of each cooled cupcake and fill with chilled pastry cream. Spoon or drizzle chocolate ganache on top. Refrigerate until set.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes (plus chilling)
Kcal: 360 kcal | Servings: 12 cupcakes
