Boston Cream Pie Cupcakes – Easy Recipe with Custard & Ganache
Table of Contents
Light, fluffy vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache—these Boston Cream Pie Cupcakes are a handheld version of the classic dessert! If you love the combination of smooth vanilla pastry cream and decadent chocolate, you’re in for a treat.
Why You’ll Love These Cupcakes
✔ The Perfect Texture: Soft, buttery cupcakes filled with silky custard.
✔ Easy to Make Ahead: You can prep the custard and cupcakes in advance.
✔ That Ganache Topping: Rich, glossy, and just the right amount of chocolate!
Ingredients You Need
For the Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- ½ cup (120ml) whole milk
For the Pastry Cream Filling
- 1 cup (240ml) whole milk
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Ganache
- ½ cup (120ml) heavy cream
- 4 oz (113g) semi-sweet chocolate, chopped
- 1 tsp unsalted butter (for shine)
How to Make Boston Cream Pie Cupcakes
Step 1: Bake the Cupcakes
- Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- Alternately mix in the dry ingredients and milk, starting and ending with the flour mixture.
- Divide the batter evenly into the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool completely before filling.
Step 2: Make the Pastry Cream
- Heat the milk in a small saucepan over medium heat until just simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2 minutes).
- Remove from heat, stir in vanilla and butter, then let cool completely.
Step 3: Fill the Cupcakes
- Use a small knife or cupcake corer to cut a hole in the center of each cupcake.
- Fill with about 1 tablespoon of cooled pastry cream.
- Place the cut-out piece of cupcake back on top.
Step 4: Make the Ganache & Top the Cupcakes
- Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Stir in butter for extra shine.
- Spoon or drizzle ganache over each cupcake.
Step 5: Let It Set & Enjoy!
Let the ganache set for about 15 minutes, then enjoy your homemade Boston Cream Pie Cupcakes!
Boston Cream Pie Cupcakes
Equipment
- Muffin Pan
- Cupcake Liners
- Mixing Bowls
- Whisk
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/2 cup whole milk
Pastry Cream Filling
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
- 1 tsp unsalted butter for shine
Instructions
- Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar in a large bowl until light and fluffy (about 2 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- Alternately mix in dry ingredients and milk, starting and ending with flour mixture.
- Divide batter evenly into cupcake liners and bake for 18–20 minutes, until a toothpick comes out clean.
- Cool completely before filling.
- Heat milk in a saucepan over medium heat until just simmering.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl until smooth.
- Slowly pour warm milk into egg mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat, stirring until thickened (about 2 minutes).
- Remove from heat, stir in vanilla and butter, and let cool completely.
- Use a small knife or cupcake corer to cut a hole in the center of each cupcake.
- Fill each cupcake with about 1 tablespoon of pastry cream and replace the cut-out piece.
- Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Stir in butter for extra shine.
- Spoon or drizzle ganache over each cupcake.
- Let ganache set for about 15 minutes, then enjoy!
Notes
Baking Tips & Tricks
🔹 Chill the pastry cream before using—it thickens as it cools!
🔹 Use good-quality chocolate for the best ganache flavor.
🔹 Make ahead: The cupcakes and pastry cream can be made a day in advance.
Would love to hear if you try these—let me know how they turn out! Happy baking! 😊🍫🧁
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- Boston Cream Pie Cupcakes
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Serving Suggestions
For an extra special touch, serve these cupcakes alongside a batch of Dessert Cup Recipes or pair them with Slow Cooker Chocolate Covered Nuts for a truly decadent dessert spread.
For those who enjoy classic flavors, try these Classic Cinnamon Sugar Snickerdoodle Cookies as an additional treat. Looking for something unique? Experiment with Puff Pastry Dessert Recipes for an elegant twist.
Enjoy these Boston Cream Pie Cupcakes as a bite-sized indulgence perfect for any occasion! 🍫✨