Imagine all the luscious charm of a classic New England dessert, wrapped up in the palm of your hand! Boston Cream Pie Cupcakes are a playful riff on the beloved cake, featuring fluffy yellow cupcakes filled with silky, homemade pastry cream and crowned with rich chocolate ganache. Each bite is a little celebration: tender cake, cool creamy filling, and a decadent chocolate finish. Perfect for special occasions or treating yourself on a dreary afternoon, these cupcakes are as fun to make as they are to devour.
Ingredients You’ll Need
The beauty of Boston Cream Pie Cupcakes lies in their simplicity—each ingredient is easy to find, yet essential to creating layers of flavor and texture. From a familiar yellow cake base to a glossy ganache, every component brings magic to each mouthful.
- Yellow Cake Mix: This is your quick ticket to soft, golden cupcakes; just follow the box directions for perfectly moist results.
- Eggs, Oil, and Water: Needed as specified on the cake mix box, these add structure, richness, and moisture to your cupcakes.
- Whole Milk: Gives the pastry cream filling its creamy, velvety texture and a rich dairy flavor.
- Granulated Sugar: Sweetens the pastry cream just enough to feel indulgent but not overpowering.
- Cornstarch: The secret to a perfectly thickened, spoonable pastry cream that won’t run out of your cupcakes.
- Salt: Just a whisper, but it brightens all the sweet flavors and balances the richness of the filling.
- Large Egg Yolks: These give the pastry cream its signature golden color and custardy depth.
- Vanilla Extract: A classic flavor booster for both the pastry cream and ganache; don’t skip it!
- Unsalted Butter: Swirled into the pastry cream at the end, it creates the silkiest finish.
- Heavy Cream: When heated, this forms the base of a luscious, shiny ganache topping.
- Semi-Sweet Chocolate: Use high-quality chocolate for a ganache that’s deeply chocolatey and never too sweet.
How to Make Boston Cream Pie Cupcakes
Step 1: Bake the Cupcake Base
Start by preheating your oven as directed on the cake mix box. Line a cupcake pan with 24 paper liners, then follow the box instructions to prepare your yellow cake batter. Carefully fill each liner about two-thirds full and bake until the tops are springy and a toothpick comes out clean. Let them cool completely—you’ll need sturdy, cool cupcakes to hold all that dreamy filling.
Step 2: Prepare the Pastry Cream Filling
Meanwhile, it’s time to whip up the creamy center. In a medium saucepan, heat whole milk over medium until steamy but not boiling. In a bowl, whisk together sugar, cornstarch, salt, and those golden egg yolks. Slowly pour the hot milk into the egg mixture, whisking the whole time so you don’t scramble the eggs. Return everything to the saucepan and cook, whisking constantly, until the mixture thickens into a luxurious custard. Remove from heat, stir in the vanilla extract and butter, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and chill for at least an hour.
Step 3: Make the Glossy Chocolate Ganache
When your cupcakes are cool and your pastry cream is chilled, make the ganache. Heat heavy cream until steaming, then pour it over chopped chocolate in a heatproof bowl. Let it sit for a couple of minutes before gently stirring it all together—watch it transform into a shiny, luscious ganache. Finish with vanilla extract for a hint of extra flavor.
Step 4: Assemble Your Boston Cream Pie Cupcakes
This is where everything comes together! Carefully carve out a small center from each cupcake with a knife or cupcake corer. Spoon or pipe in a generous amount of chilled pastry cream, then cap each cupcake with a silky spoonful of chocolate ganache. The ganache will gently set, creating that iconic glossy finish. Now comes the hardest part—waiting for everything to set so you can finally take a bite!
How to Serve Boston Cream Pie Cupcakes
Garnishes
Sometimes, a simple shiny chocolate cap is all you need, but for special occasions, try adding a shaving of chocolate, a dusting of powdered sugar, or even a couple of fresh berries on top. A little swirl of whipped cream can turn these cupcakes into the star of any dessert table.
Side Dishes
Boston Cream Pie Cupcakes are rich and satisfying on their own, but if you’re putting together a dessert spread, light sides like fresh fruit salad, iced coffee, or a citrusy sorbet can offer a refreshing contrast. A dollop of unsweetened whipped cream on the side helps cut the sweetness and lets the flavors shine.
Creative Ways to Present
For parties, try arranging your Boston Cream Pie Cupcakes on a tiered stand or serving them in decorative cupcake wrappers. For birthdays, top each cupcake with a candle or personalized flag. If you’re feeling whimsical, drizzle extra ganache on the plate before setting the cupcake down—it’s like a little chocolate halo for each dessert!
Make Ahead and Storage
Storing Leftovers
Store any uneaten cupcakes in an airtight container in the refrigerator. The pastry cream filling loves to be kept cool, and you’ll find that the flavors continue to meld beautifully overnight. Just let the cupcakes sit at room temperature for about 15 minutes before serving again to allow the ganache to soften and the flavors to bloom.
Freezing
If you want to tuck some treats away for later, freeze the baked, unfilled cupcakes and the finished pastry cream separately. Wrap the cupcakes well and store the pastry cream in a freezer-safe container. Thaw completely in the refrigerator before assembling with fresh ganache—your future self will thank you!
Reheating
Since Boston Cream Pie Cupcakes are best enjoyed at room temperature (but not warm), avoid reheating in the oven or microwave. Instead, simply allow refrigerated cupcakes to sit out for 15 to 20 minutes before serving to regain that perfect, tender bite and allow the ganache to soften ever so slightly.
FAQs
Can I make Boston Cream Pie Cupcakes in advance for a party?
Absolutely! You can bake the cupcakes, prepare the pastry cream, and even make the ganache a day ahead. Assemble everything a few hours before your event and let the cupcakes chill—the flavors actually get better as they rest.
What if I don’t have whole milk for the pastry cream?
If you’re in a pinch, 2% milk will work, though the pastry cream will be a bit lighter in texture and richness. For the best traditional flavor, whole milk is ideal.
How do I get the filling inside the cupcakes neatly?
A small paring knife works well to cut out a little “plug” from each cupcake, but a cupcake corer or apple corer makes it extra easy. Use a piping bag or even a zip-top bag with the tip snipped off to pipe in the pastry cream tidily.
Can I use a different type Dessert
Definitely! Semi-sweet chocolate is classic, but dark chocolate adds more intensity, while milk chocolate makes for a sweeter topping. Just be sure to use high-quality chocolate for the creamiest, smoothest ganache.
How long will Boston Cream Pie Cupcakes stay fresh?
Stored properly in the fridge, these cupcakes stay fresh and delicious for up to three days. The cake keeps its soft texture, and the pastry cream holds up beautifully, though they’re always at their very best the day they’re assembled.
Final Thoughts
There’s just something irresistibly joyful about Boston Cream Pie Cupcakes—whether you’re baking them for a family gathering or just because you deserve a treat. Each bite is a little celebration of vanilla, cream, and chocolate. Go on, gather your ingredients and treat yourself to this delightful twist on a classic dessert—you may just have a new favorite in your baking repertoire!
Print
Boston Cream Pie Cupcakes Recipe
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in a handheld treat. Moist yellow cupcakes are filled with creamy pastry cream and topped with a rich chocolate ganache for a decadent experience.
Ingredients
For the cupcakes:
- 1 box yellow cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
For the pastry cream filling:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the chocolate ganache:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped or chips)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare cupcakes: Preheat the oven according to the cake mix instructions. Line a cupcake pan with 24 paper liners. Prepare and bake the yellow cake mix as directed on the box for cupcakes. Allow to cool completely.
- Make the pastry cream: Heat the milk in a saucepan until steaming. Whisk together sugar, cornstarch, salt, and egg yolks. Slowly pour warm milk into the egg mixture, whisking constantly. Cook until thickened. Remove from heat, stir in vanilla and butter. Chill for at least 1 hour.
- Prepare the ganache: Heat heavy cream until steaming, pour over chopped chocolate. Let sit, then stir in vanilla.
- Assemble the cupcakes: Remove the center of each cupcake. Fill with chilled pastry cream. Top with ganache.
Notes
- These cupcakes can be made a day ahead and stored in the fridge.
- Let them sit at room temperature for 15 minutes before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
