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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Setting Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal

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

Chill the pastry cream before using—it thickens as it cools! Use good-quality chocolate for the best ganache flavor.
Keyword Boston Cream Pie, Cupcakes