Decadent vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache—a perfect treat for any occasion!
Why You’ll Love This Recipe
- Combines the flavors of a Boston Cream Pie in cupcake form
- Perfectly portioned for individual servings
- A delightful balance of creamy, chocolatey, and vanilla flavors
- Great for making ahead and storing for later enjoyment
- Customizable with different fillings and toppings
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients, alternating with milk, mixing until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a saucepan over medium heat, warm the milk until steaming but not boiling.
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour in the warm milk, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and butter, and let cool.
- Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Cut a small hole in the center of each cooled cupcake and fill with pastry cream.
- Spoon or dip the tops of the cupcakes into the ganache. Let set before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Calories per Serving: 280 kcal
Variations
- Fruit Twist: Add a layer of raspberry jam inside the cupcakes along with the pastry cream.
- Coffee Infusion: Mix a teaspoon of espresso powder into the ganache for a mocha flavor.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Alternative: Replace milk with almond milk and use dairy-free butter and chocolate.
- Extra Chocolate: Add mini chocolate chips to the cupcake batter for a double chocolate treat.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw before filling and frosting.
- Reheating: Serve chilled or let them sit at room temperature for 15-20 minutes before enjoying.
FAQs
How do I prevent my cupcakes from sinking?
Make sure not to overmix the batter and avoid opening the oven door frequently during baking.
Can I make the pastry cream ahead of time?
Yes, store the pastry cream in an airtight container in the fridge for up to 2 days before using.
What can I use instead of chocolate ganache?
You can use a simple chocolate glaze or melted chocolate mixed with a bit of coconut oil.
Can I use a cake mix for the cupcakes?
Absolutely! A vanilla or yellow cake mix will work well if you’re short on time.
How do I fill the cupcakes without making a mess?
Use a piping bag or a ziplock bag with the tip cut off to neatly insert the pastry cream.
Can I make these cupcakes without eggs?
Yes, substitute eggs with applesauce or a flaxseed egg for a vegan-friendly version.
Why is my ganache too thick?
If your ganache is too thick, add a small amount of warm cream and stir until smooth.
Can I add toppings to the ganache?
Yes! Try adding sprinkles, crushed nuts, or white chocolate drizzle for extra decoration.
How do I make the cupcakes extra moist?
Adding a tablespoon of sour cream or yogurt to the batter can enhance moisture.
Do these cupcakes need to be refrigerated?
Yes, due to the pastry cream filling, it’s best to store them in the fridge.
Conclusion
Boston Cream Pie Cupcakes are a delightful twist on the beloved classic dessert. With their light vanilla cake, luscious pastry cream, and smooth chocolate ganache, they offer a perfect combination of flavors and textures. Whether for a special occasion or just a treat-yourself moment, these cupcakes are sure to impress!
Print
Boston Cream Pie Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Decadent vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache—an irresistible treat for any occasion!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually mix in dry ingredients, alternating with milk, until just combined.
- Divide batter evenly into cupcake liners and bake for 18-20 minutes. Let cool.
- For pastry cream, heat milk in a saucepan until steaming.
- In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk, whisking.
- Return to saucepan and cook until thickened. Remove from heat and stir in vanilla and butter. Let cool.
- For ganache, heat heavy cream until simmering and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Cut a small hole in each cupcake and fill with pastry cream.
- Spoon or dip the tops in ganache. Let set before serving.
Notes
- For a richer pastry cream, use a mix of whole milk and heavy cream.
- Let the cupcakes cool completely before filling to prevent melting the pastry cream.
- If the ganache is too thick, add a teaspoon of warm milk to adjust the consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American