Boston Cream Cupcakes

Boston Cream Cupcakes bring the flavors of the iconic Boston Cream Pie into a fun, handheld dessert. These moist vanilla cupcakes are filled with silky pastry cream and topped with a decadent chocolate ganache, creating a perfect balance of flavors and textures. Whether for a party, dessert table, or afternoon treat, they’re a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

• Classic Flavor, Individual Size: All the richness of Boston Cream Pie in cupcake form.
• Decadent Layers: Moist cake, creamy filling, and rich chocolate ganache.
• Perfect for Any Occasion: Great for birthdays, gatherings, or everyday indulgence.
• Make-Ahead Friendly: Ideal for prepping in advance.
• Customizable: Easy to adjust flavors or fillings to suit your taste.

Ingredients

For the Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the Pastry Cream Filling:

• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Unsalted butter
• Vanilla extract

For the Chocolate Ganache:

• Semi-sweet chocolate chips
• Heavy cream

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Pastry Cream Filling:

1. Heat milk in a saucepan over medium heat until steaming but not boiling.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk while whisking.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
4. Remove from heat, stir in butter and vanilla extract, and let cool. Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate.

Bake the Cupcakes:

5. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
6. In a bowl, combine flour, baking powder, and salt.
7. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla.
8. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until fully combined.
9. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Ganache:

10. Heat heavy cream in a small saucepan until it begins to steam. Pour over chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth. Allow to cool slightly.

Assemble the Cupcakes:

11. Use a cupcake corer or a small knife to cut a hole in the center of each cupcake. Fill with chilled pastry cream using a spoon or piping bag.
12. Dip the tops of the cupcakes into the chocolate ganache or spoon it on. Let the ganache set before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Chilling Time: 1 hour
• Total Time: ~1 hour 50 minutes

Variations

• Different Fillings: Replace pastry cream with chocolate mousse or whipped cream.
• Flavor Enhancements: Add a touch of almond or coffee extract to the batter or ganache.
• Mini Cupcakes: Use a mini muffin tin for bite-sized treats.
• Decorations: Sprinkle with crushed nuts, chocolate shavings, or powdered sugar for an elegant touch.
• Gluten-Free: Use a gluten-free flour blend for the cupcakes.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the unfilled cupcakes and ganache separately for up to 2 months. Thaw in the refrigerator before assembling.
• Reheating: Not needed; these are best served chilled or at room temperature.

FAQs

1. Can I use boxed cake mix for the cupcakes?

Yes, a yellow or vanilla cake mix works perfectly for a quicker option.

2. What’s the best way to fill the cupcakes?

Use a piping bag for easy filling or a small spoon for precision.

3. Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the filling in advance. Assemble the day of serving.

4. Can I use dark chocolate for the ganache?

Absolutely! Dark chocolate adds a deeper, richer flavor.

5. How do I prevent the pastry cream from forming lumps?

Whisk continuously while cooking and strain the mixture through a fine sieve if needed.

6. What can I use instead of heavy cream for the ganache?

Half-and-half works in a pinch, though the ganache will be slightly thinner.

7. Can I skip the ganache and use frosting?

Yes, chocolate frosting is a great alternative for a sweeter topping.

8. How do I keep the cupcakes moist?

Store in an airtight container and avoid overbaking the cupcakes.

9. Can I double this recipe?

Yes, simply double all ingredients, but bake in batches to avoid overcrowding the oven.

10. Can I make this recipe dairy-free?

Substitute dairy-free butter, milk, and cream for a lactose-free version.

Conclusion

Boston Cream Cupcakes are a decadent and delicious dessert that brings all the flavors of the classic Boston Cream Pie into a fun, portable format. Easy to make, customize, and serve, these cupcakes are sure to impress your family and friends. Whether you’re hosting a party or treating yourself, they’re a must-try indulgence!

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