Get ready to meet your newest baking obsession with the Boston Cream Pie Cupcakes Recipe! Imagine everything you adore about the classic Boston cream pie—pillowy vanilla cake, silky pastry cream, and shiny chocolate ganache—all transformed into a hand-held, party-ready treat. These cupcakes strike the perfect balance of lusciousness and nostalgia, making them ideal for celebrations, bake sales, or simply treating yourself. Each bite offers a delightful surprise of creamy filling and rich chocolate, ensuring they’ll disappear faster than you can say “seconds, please.”
Ingredients You’ll Need
The magic of this Boston Cream Pie Cupcakes Recipe comes from simple, everyday ingredients that transform into something extraordinary. Each element—cupcake, pastry cream, and ganache—plays a key role, from tender crumb to decadent topping.
- All-purpose flour: This gives your cupcakes structure and that beautifully tender bite.
- Granulated sugar: Sweetness is essential, both for the cupcake batter and the pastry cream.
- Unsalted butter (softened): Adds richness and a moist, fluffy texture to the cupcakes.
- Whole milk: Used in both the cupcakes and pastry cream for creaminess and a soft crumb.
- Large egg: Helps bind the batter and gives structure to your cakes.
- Baking powder: Your leavening agent for cupcakes that rise perfectly every time.
- Salt: Just a pinch brings out all the flavors in both the cake and the cream.
- Vanilla extract: Essential for adding deep, aromatic flavor—can sub in vanilla bean paste for extra flair in the cream.
- Egg yolk: The base for the richest, silkiest pastry cream filling.
- Cornstarch: Thickens the pastry cream to that signature, almost “spoonable” custard texture.
- Semi-sweet chocolate chips: Simply melt for the glossy ganache that tops each cupcake.
- Heavy cream: Mixes with chocolate chips for an extra smooth, luscious ganache.
How to Make Boston Cream Pie Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with colorful paper liners. In a medium bowl, cream together the softened butter and sugar until the mixture is noticeably lighter and fluffy—this infuses the cupcakes with air, making them delicate. Beat in the egg and vanilla extract until completely blended. In a separate bowl, whisk the flour, baking powder, and salt. Gently alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with flour, to keep the batter light. Divide this luscious batter between your cupcake liners for even, picture-perfect cakes.
Step 2: Bake the Cupcakes
Slide the muffin tin into your preheated oven and bake for 15 to 18 minutes, keeping an eye out for golden tops. The real test for doneness is when a toothpick poked into the center comes out clean or with just a crumb or two. Let them cool completely in the tin, so they stay pillowy and don’t collapse. Cooling is key—warm cupcakes can melt the pastry cream, so a little patience here pays off!
Step 3: Make the Pastry Cream Filling
While your cupcakes are cooling, it’s time to whip up the pastry cream. Whisk together sugar, cornstarch, egg yolk, salt, and milk in a saucepan, and cook gently over medium heat. Never stop whisking—it prevents lumps and gives you that dreamy, smooth consistency. Once the mixture thickens and bubbles (around 4 to 6 minutes), immediately remove it from the heat, stir in vanilla, and transfer to a bowl. Press plastic wrap directly against the cream’s surface to stop a skin from forming while it chills.
Step 4: Prepare the Chocolate Ganache
For a show-stopping finish, heat heavy cream until just steaming, then pour over chocolate chips in a heatproof bowl. Let it sit for 1 minute (so the chocolate starts to melt), then stir until perfectly smooth and shiny. This ganache will cool into a satiny glaze, transforming each cupcake into a mini masterpiece.
Step 5: Fill and Top the Cupcakes
Once your cupcakes are cool and your pastry cream is cold, it’s time for the magic! Use a small knife or cupcake corer to remove the centers—don’t toss those little bits; they’re baker’s snacks! Spoon or pipe the chilled pastry cream into each hollow, then crown your cupcakes with a generous spoonful of warm ganache, letting it drip enticingly over the edges. Chill the cupcakes for 10 to 15 minutes so the ganache sets up beautifully before serving.
How to Serve Boston Cream Pie Cupcakes Recipe
Garnishes
A dusting of powdered sugar, a delicate chocolate curl, or even a fresh berry perched on top can add an extra layer of glamor to your Boston Cream Pie Cupcakes Recipe. If you love a richer look, drizzle a bit of melted chocolate in a zigzag over the ganache for bakery-shop flair.
Side Dishes
These dreamy cupcakes pair wonderfully with a scoop of vanilla bean ice cream or a fresh fruit salad to balance the decadence. For a cozy dessert spread, set up a dessert platter with coffee, hot chocolate, or even a creamy milkshake to enjoy alongside your cupcakes.
Creative Ways to Present
Layer each cupcake on a vintage cake stand for dramatic height, or serve on individual saucers for a touch of elegance at tea parties. For celebrations, you can arrange mini flags or themed toppers—it’s an easy way to personalize your Boston Cream Pie Cupcakes Recipe for birthdays, holidays, or special milestones!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (a rare occasion!), store your Boston Cream Pie Cupcakes Recipe in an airtight container in the refrigerator for up to three days. The pastry cream remains soft and luscious, while the ganache keeps its glossy finish.
Freezing
You can freeze unfrosted cupcakes for up to two months—just cool completely, then wrap tightly in plastic and seal in a freezer bag. Thaw at room temperature, add fresh pastry cream and ganache before serving for the very best texture and flavor.
Reheating
Cupcakes with pastry cream should be enjoyed chilled or at room temperature, rather than reheated, so the filling stays creamy and the ganache doesn’t melt. Simply let chilled cupcakes stand at room temperature for about 20 minutes before serving for a soft and delectable bite.
FAQs
Can I use store-bought pudding instead of homemade pastry cream?
Absolutely! If you’re short on time, vanilla pudding can be a convenient substitute, though the flavor won’t be quite as decadent as homemade pastry cream in this Boston Cream Pie Cupcakes Recipe.
How do I prevent my ganache from splitting or looking dull?
Make sure to pour your hot cream over the chocolate and let it sit for a full minute before stirring gently; this helps it melt evenly for a smooth, shiny ganache.
Can I make Boston Cream Pie Cupcakes Recipe gluten free?
Yes! Swap the all-purpose flour for your favorite gluten free baking blend—just keep an eye on texture, and don’t overmix the batter to ensure they stay tender.
Is it okay to make the pastry cream a day ahead?
Definitely! In fact, chilling pastry cream overnight deepens the flavor and firm texture, streamlining assembly the next day.
Why do I need to cover the pastry cream with plastic wrap directly on the surface?
This clever trick stops a thick “skin” from forming on the pastry cream, so you’re left with only the silkiest, spoonable custard for your cupcakes.
Final Thoughts
Once you try this Boston Cream Pie Cupcakes Recipe, you’ll find it’s as fun to make as it is to eat. With every creamy, chocolatey bite, you’ll be reminded that homemade always tastes like love. Gather your ingredients and invite some friends to share the magic—these cupcakes are destined to become your new favorite treat!
Print
Boston Cream Pie Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the delightful combination of fluffy cupcakes filled with rich pastry cream and topped with decadent chocolate ganache in this Boston Cream Pie Cupcakes recipe. A classic dessert transformed into handheld treats!
Ingredients
For the cupcakes:
1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsalted butter (softened), 1/2 cup whole milk, 1 large egg, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract.
For the pastry cream filling:
1 cup whole milk, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 large egg yolk, 1/2 teaspoon vanilla extract, pinch of salt.
For the chocolate ganache:
1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Make the cupcakes: In a medium bowl, cream the butter and sugar, then add the egg and vanilla. Whisk flour, baking powder, and salt in a separate bowl. Combine dry ingredients with the wet ingredients alternately with milk. Bake for 15–18 minutes and let cool.
- Prepare the pastry cream: Whisk sugar, cornstarch, egg yolk, salt, and milk in a saucepan. Cook until thickened, then stir in vanilla. Chill.
- Make the ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth.
- Assemble the cupcakes: Hollow out the cupcakes, fill with pastry cream, and top with ganache. Chill before serving.
Notes
- Cupcakes can be made a day ahead.
- For extra flavor, use vanilla bean paste in the pastry cream.
- For best texture, serve cupcakes slightly warmed to room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
