Boston Cream Pie Cupcakes are a fun twist on the classic Boston cream pie, featuring soft vanilla cupcakes filled with creamy custard and topped with a rich chocolate ganache. These bite-sized treats are perfect for parties, gatherings, or whenever you crave a decadent dessert.
Why You’ll Love This Recipe
- Combines soft cake, creamy filling, and rich chocolate in every bite
- Easier to make and serve than a full Boston cream pie
- A perfect dessert for birthdays, holidays, or casual get-togethers
- Can be made ahead and stored for later enjoyment
- A bakery-quality treat made right at home
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Butter, softened
- Sugar
- Eggs
- Vanilla extract
- Milk
For the Custard Filling:
- Egg yolks
- Sugar
- Cornstarch
- Whole milk
- Butter
- Vanilla extract
For the Chocolate Ganache:
- Semi-sweet chocolate chips
- Heavy cream
- Butter
Directions
Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine: Gradually add the dry ingredients, alternating with milk, mixing until smooth.
- Bake: Fill cupcake liners about ¾ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Custard Filling:
- Heat milk: In a saucepan, warm the milk over medium heat until steaming but not boiling.
- Whisk yolks and sugar: In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs: Slowly pour a little warm milk into the egg mixture, whisking constantly, then return everything to the saucepan.
- Cook until thick: Stir over medium heat until thickened. Remove from heat, stir in butter and vanilla, and let cool completely.
Make the Chocolate Ganache:
- Heat the cream: Warm the heavy cream until hot but not boiling.
- Melt the chocolate: Pour the hot cream over chocolate chips and let sit for a minute. Stir until smooth, then mix in butter for shine.
Assemble the Cupcakes:
- Fill the cupcakes: Use a knife or piping tip to create a hole in each cupcake. Fill with custard.
- Top with ganache: Spoon or drizzle the chocolate ganache over each cupcake.
- Let set: Allow the ganache to cool slightly before serving.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 15 minutes
Variations
- Mini Boston Cream Cupcakes: Use a mini muffin tin for bite-sized treats.
- Extra Chocolatey: Add cocoa powder to the cupcake batter for a chocolate base.
- Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
- Dairy-Free: Substitute almond milk and dairy-free butter and chocolate.
- Extra Fancy: Top with whipped cream or chocolate shavings for decoration.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unassembled cupcakes and custard separately for up to 2 months. Assemble after thawing.
- Serving: Best served at room temperature; let sit out for 15 minutes before eating.
FAQs
Can I make the custard ahead of time?
Yes! Store it in the fridge for up to 2 days before using.
What’s the best way to fill the cupcakes?
Use a piping bag with a round tip or cut out the center and spoon the custard inside.
Can I use store-bought pudding instead of custard?
Yes, but homemade custard has the best flavor and texture.
Why is my ganache too thick?
If it thickens too much, add a little warm cream and stir until smooth.
Can I make this recipe into a cake instead of cupcakes?
Yes! Bake as a single cake, slice in half, fill with custard, and top with ganache.
How do I keep the ganache from running off?
Let the ganache cool slightly before drizzling so it thickens a bit.
Can I make these cupcakes without eggs?
Yes! Use an egg replacer or applesauce instead of eggs in the batter.
Why is my custard lumpy?
It may have cooked too fast. Strain it through a fine sieve to smooth it out.
Can I use white chocolate instead of dark chocolate?
Yes, white chocolate ganache works great for a different twist.
How do I prevent the cupcakes from drying out?
Don’t overbake them and store them in an airtight container.
Conclusion
These Irresistible Boston Cream Pie Cupcakes are the perfect combination of soft cake, creamy custard, and rich chocolate ganache. Whether for a special occasion or a sweet treat, they’re easy to make and sure to impress. Try them today and enjoy every delicious bite!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert! Soft vanilla cupcakes filled with creamy custard and topped with a rich chocolate ganache—perfect for any occasion.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding the dry ingredients and milk. Fill liners and bake for 18-20 minutes. Cool completely.
- Prepare the Pastry Cream: Heat milk in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk to the mixture, whisking constantly. Return to heat and cook until thickened. Stir in vanilla and cool.
- Fill the Cupcakes: Cut a small hole in each cupcake and pipe in the custard.
- Make the Ganache: Heat heavy cream, then pour over chopped chocolate. Stir until smooth.
- Assemble: Dip the tops of the cupcakes in ganache. Let set before serving.
Notes
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding the dry ingredients and milk. Fill liners and bake for 18-20 minutes. Cool completely.
- Prepare the Pastry Cream: Heat milk in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk to the mixture, whisking constantly. Return to heat and cook until thickened. Stir in vanilla and cool.
- Fill the Cupcakes: Cut a small hole in each cupcake and pipe in the custard.
- Make the Ganache: Heat heavy cream, then pour over chopped chocolate. Stir until smooth.
- Assemble: Dip the tops of the cupcakes in ganache. Let set before serving.
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