Irresistible Boston Cream Pie Cupcakes

A Decadent Treat You’ll Love

If you’re a fan of Boston Cream Pie, prepare to fall in love with its portable and bite-sized cousin: Boston Cream Pie Cupcakes. These cupcakes bring together the best of the classic dessert—a moist vanilla cake, creamy custard filling, and rich chocolate ganache—in a handheld, easy-to-eat form. Perfect for parties, special occasions, or simply treating yourself, these indulgent cupcakes are as impressive as they are delicious.

With layers of flavor and texture, they’re guaranteed to be a hit with anyone lucky enough to try one. Let’s dive into the recipe so you can recreate this irresistible dessert at home.

Why You’ll Love These Cupcakes

  • Decadent and Elegant: They taste and look like they came from a high-end bakery.
  • Crowd-Pleaser: A classic combination of vanilla, custard, and chocolate that everyone loves.
  • Perfect for Any Occasion: Whether for birthdays, holidays, or just because, these cupcakes make every moment sweeter.

Frequently Asked Questions

Can I Make These Cupcakes Ahead of Time?

Yes! You can bake the cupcakes and prepare the pastry cream and ganache a day in advance. Assemble them the day you plan to serve for best results.

Can I Use Store-Bought Custard?

If you’re short on time, store-bought vanilla custard can be used as a substitute for homemade pastry cream.

What If I Don’t Have a Piping Bag?

No piping bag? No problem! Use a small spoon to fill the cupcakes with pastry cream.

Ingredients You’ll Need

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)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

For the Pastry Cream Filling:

  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate (chopped)

Kitchen Equipment

Here’s what you’ll need to prepare these Boston Cream Pie Cupcakes:

  • A muffin tin and cupcake liners
  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • Whisk
  • Piping bag or spoon (for filling)

Step-by-Step Instructions

1. Make the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and stir in the vanilla extract.
  4. Gradually mix in the flour mixture and milk, alternating between the two, starting and ending with the dry ingredients. Mix until the batter is smooth.
  5. Fill cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.

2. Prepare the Pastry Cream

  1. Heat the milk in a saucepan over medium heat until it’s hot but not boiling.
  2. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks.
  3. Gradually whisk the hot milk into the egg mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  4. Remove from heat, stir in the vanilla extract, and let it cool. Refrigerate the pastry cream until chilled.

3. Make the Chocolate Ganache

  1. Heat the heavy cream in a saucepan until it begins to simmer. Do not let it boil.
  2. Remove from heat and pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.

4. Assemble the Cupcakes

  1. Using a knife or a cupcake corer, cut a small hole in the center of each cupcake.
  2. Fill the hole with the chilled pastry cream using a piping bag or spoon.
  3. Spoon or drizzle the chocolate ganache over the top of each cupcake, letting it drip slightly for a beautiful finish.

Tips for Perfect Boston Cream Pie Cupcakes

  • Chill the Pastry Cream: Make sure the pastry cream is fully chilled before filling the cupcakes to prevent it from becoming runny.
  • Don’t Overfill: Be careful not to overfill the cupcakes with pastry cream to avoid spillage.
  • Smooth Ganache: Let the ganache cool slightly before applying it to ensure a smooth, glossy finish without melting the pastry cream.

Variations and Customizations

  • Mini Cupcakes: Use a mini muffin tin to create bite-sized versions of these cupcakes.
  • Flavor Twist: Add a splash of almond or coconut extract to the cupcake batter for a different flavor profile.
  • White Chocolate Ganache: Replace the semi-sweet chocolate with white chocolate for a sweeter topping.

Storage and Leftovers

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10-15 minutes before serving to soften the ganache slightly. These cupcakes are best enjoyed fresh for maximum flavor and texture.

Perfect Pairings

Pair your Boston Cream Pie Cupcakes with:

  • Beverages: A hot cup of coffee, tea, or a glass of cold milk complements their richness beautifully.
  • Dessert Table: Serve alongside fresh fruit or a light sorbet to balance the sweetness.

Get Ready to Impress with Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are the perfect blend of flavors and textures in a single bite. They’re sure to impress guests and satisfy any sweet tooth, whether you’re serving them for a special celebration or just treating yourself.

Loved this recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more decadent desserts and baking tips. Happy baking! 🧁🍫

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