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The Ultimate Boston Cream Pie Cupcakes: Fluffy Vanilla, Rich Custard, and Glossy Ganache

Close-up of a Boston cream pie cupcakes with a bite taken out, showing vanilla cake, pastry cream filling, and chocolate glaze.
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Make bite-sized versions of the classic dessert with this recipe for Boston Cream Pie Cupcakes, featuring a fluffy vanilla cake base, creamy pastry cream filling, and a rich chocolate ganache topping.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Pastry Cream Filling:
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the milk while mixing on low speed until the batter is smooth. 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 in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  6. Make the Pastry Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  7. Whisk in the egg yolks until smooth. Gradually whisk in the milk until fully incorporated.
  8. Cook over medium heat, stirring constantly, until the mixture thickens significantly and comes to a gentle boil. Reduce heat and cook for 1 minute more, still stirring.
  9. Remove from heat. Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours until firm.
  10. Assemble the Cupcakes: Once the cupcakes are cool and the pastry cream is chilled, use a small knife or a cupcake corer to remove a cone-shaped piece from the center of each cupcake, leaving a small border. Save the removed cake pieces.
  11. Spoon or pipe the chilled pastry cream into the hollowed-out center of each cupcake. Replace the small cake piece on top.
  12. Make the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl.
  13. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not let it boil.
  14. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  15. Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  16. Top each filled cupcake with a spoonful of the chocolate ganache. Allow the ganache to set before serving.

Notes

  • You can make the pastry cream filling a day ahead and store it covered in the refrigerator.
  • For a quicker filling, you can substitute a good quality vanilla instant pudding mix prepared according to package directions, but the homemade pastry cream provides a superior texture.
  • If you do not have a cupcake corer, you can use a small spoon to scoop out the center after the cupcakes have cooled.

Nutrition

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