Boston Cream Pie Cupcakes
If you’ve ever had a bite of a Boston Cream Pie and wished you could take that creamy, chocolatey magic on the go—you’re in luck. Boston Cream Pie Cupcakes are everything you love about the original, but baked into a handheld treat that’s perfect for parties, gatherings, or just a cozy night in.
These cupcakes are soft and buttery, filled with rich vanilla pastry cream, and topped with smooth chocolate ganache. They’re not just desserts—they’re a whole experience in every bite.
Why You’ll Love These Cupcakes
Boston Cream Pie Cupcakes hit the sweet spot between elegant and fun. They bring together three textures:
- Fluffy vanilla cake
- Creamy custard filling
- Silky ganache topping
They look fancy enough to impress guests, but they’re surprisingly simple to make at home.
Ingredients You’ll Need
Here’s what goes into each part of the cupcake:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 3 tbsp sugar
- 2 egg yolks
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tsp vanilla extract
Step-by-Step: How to Make Boston Cream Pie Cupcakes
1. Make the Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla.
- Mix in the dry ingredients alternately with milk.
- Fill each cupcake liner about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack.
2. Prepare the Pastry Cream
- In a saucepan, heat milk until steaming but not boiling.
- In a separate bowl, whisk sugar, egg yolks, cornstarch, and flour.
- Slowly pour hot milk into the egg mixture while whisking.
- Return everything to the pan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in vanilla and butter.
- Let cool, then refrigerate.
3. Make the Ganache
- Heat cream until it just begins to simmer.
- Pour over chopped chocolate in a bowl.
- Let sit for 2 minutes, then stir until smooth.
- Stir in vanilla. Let it cool slightly until it thickens but is still pourable.
4. Assemble the Cupcakes
- Use a knife or cupcake corer to make a small hole in the center of each cupcake.
- Fill each hole with pastry cream (use a piping bag or small spoon).
- Spoon or drizzle ganache over the top of each cupcake.
Tips for Success
- Chill the pastry cream before filling the cupcakes to make it easier to pipe.
- Don’t overfill the cupcakes with cream—just a teaspoon or so will do.
- Let the ganache cool to the right consistency; too warm and it’ll run, too cold and it won’t spread.
Make-Ahead and Storage
You can make the cupcakes and cream a day ahead. Just assemble them the day you plan to serve for the freshest taste. Store finished cupcakes in the refrigerator and enjoy within 2–3 days.
Final Thoughts
Boston Cream Pie Cupcakes are one of those desserts that combine nostalgia and indulgence in the most delightful way. Whether you’re baking for a holiday, birthday, or just treating yourself, these cupcakes will definitely steal the show.
So grab your whisk, preheat that oven, and get ready to impress your taste buds and your guests. Because really—who can resist a cupcake with a surprise creamy center and a shiny chocolate top?