BOSTON CREAM PIE CUPCAKES

These Boston Cream Pie Cupcakes are a fun twist on the classic dessert! Fluffy vanilla cupcakes are filled with a smooth, rich pastry cream and topped with a glossy chocolate ganache. They’re indulgent, elegant, and perfect for parties, holidays, or anytime you want to impress with minimal effort. These bite-sized treats combine all the classic Boston cream pie flavors in a handheld delight!

Prep Time: 25 minutes

Bake Time: 18-22 minutes

Chill & Assemble: ~1 hour

Total Time: About 1 hour 45 minutes

Servings: makes 12 cupcakes

Ingredients:

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk

For the Pastry Cream Filling:

1 cup whole milk
2 tbsp granulated sugar
1 tbsp cornstarch
2 egg yolks
1 tsp vanilla extract
1 tbsp unsalted butter

For the Chocolate Ganache:

½ cup heavy cream
4 oz semi-sweet chocolate (chips or chopped bar)

Instructions:

Make the Cupcakes:

Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Alternate adding the flour mixture and milk until just combined.
Divide batter evenly among cupcake liners and bake for 18–22 minutes, until golden and a toothpick comes out clean.
Cool completely before filling.

Prepare the Pastry Cream:

In a saucepan, whisk milk, sugar, and cornstarch over medium heat.
In a separate bowl, whisk egg yolks. Temper yolks by slowly adding hot milk mixture, then return everything to the saucepan.
Cook until thickened, stirring constantly (about 2–3 minutes). Remove from heat and stir in butter and vanilla.
Let cool, then chill for at least 30 minutes.

Make the Ganache:

Heat cream until just simmering. Pour over chocolate and let sit for 2 minutes.
Stir until smooth. Cool slightly before topping.

Assemble the Cupcakes:

Core each cupcake (use a knife or piping tip) and fill with chilled pastry cream.
Spoon or pipe ganache over the top.
Chill for 15–30 minutes before serving to set the ganache.

Serving Suggestion:

Serve slightly chilled for the perfect texture contrast between the creamy filling and rich ganache. Garnish with a mini chocolate curl or gold sprinkle for a fancy finish!

Tips:

Use a piping bag for easy and neat filling.
Don’t overfill the cupcakes with cream—just enough to surprise in every bite.
Ganache can be poured or piped depending on desired look.

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