Print

Boston Cream Pie Cupcakes

Close-up of a boston cream pie cupcake cut in half, showing vanilla cake, pastry cream filling, and chocolate ganache topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake moist vanilla cupcakes filled with rich pastry cream and topped with dark chocolate ganache, recreating the classic Boston Cream Pie flavor in individual servings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup whole milk (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/2 teaspoon vanilla extract (for pastry cream)
  • 4 ounces dark chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  6. Prepare the pastry cream: Whisk the 1 cup milk, 1/4 cup sugar, egg yolks, and cornstarch in a small saucepan until smooth.
  7. Cook the pastry cream over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while stirring. Remove from heat and stir in 1/2 teaspoon vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely in the refrigerator.
  8. Once the cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake.
  9. Transfer the chilled pastry cream to a piping bag fitted with a large round tip. Fill the center cavity of each cupcake generously with the pastry cream.
  10. Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
  11. Let the ganache cool slightly until it thickens enough to coat the top of the cupcakes easily. Spoon or drizzle the ganache over the filled cupcakes. Allow the ganache to set before serving.

Notes

  • For easier filling, you can use a small round piping tip to inject the pastry cream directly into the center of the cooled cupcakes without removing the top layer of cake.
  • If you prefer a less intense chocolate flavor, substitute semi-sweet chocolate for the dark chocolate in the ganache.
  • Make the pastry cream a day ahead for best results; ensure it is very cold before filling the cupcakes.

Nutrition

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