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Irresistible Boston Cream Pie Cupcakes Recipe

Irresistible Boston Cream Pie Cupcakes Recipe


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4.9 from 28 reviews

  • Total Time: 55-58 minutes
  • Yield: 12 1x

Description

Delectable Boston Cream Pie Cupcakes blend classic American dessert charm with individual-sized perfection. Rich vanilla cake, silky pastry cream, and glossy chocolate ganache create a sweet symphony that calls you to indulge in pure culinary bliss.


Ingredients

Scale

Main Ingredients:

Cupcake Base:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk

Additional Cupcake Components:

  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Filling and Topping:

  • 1 cup whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Prepare the oven at 350F (175C) and arrange paper liners in a 12-cup muffin tin.
  2. Combine flour, baking powder, baking soda, and salt in a mixing bowl, setting the dry ingredients aside.
  3. Cream butter and sugar until achieving a light, airy texture. Incorporate eggs individually, then blend in vanilla extract.
  4. Alternate adding dry ingredients and milk to the butter mixture, mixing until just incorporated without overmixing.
  5. Distribute batter evenly across muffin cups, ensuring uniform filling. Bake for 15-18 minutes until a toothpick emerges clean when inserted into the center.
  6. Allow cupcakes to cool completely on a wire rack.
  7. For pastry cream, gently heat milk until it reaches a soft simmer. Whisk egg yolks, sugar, and cornstarch until achieving a pale color.
  8. Gradually stream hot milk into egg mixture, then return to saucepan. Cook over medium heat, continuously whisking until thickened and smooth.
  9. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
  10. Prepare ganache by heating cream until it begins to simmer. Pour over chocolate chips and let rest for 2 minutes.
  11. Whisk chocolate mixture until achieving a smooth, glossy consistency.
  12. Once cupcakes are completely cool, carefully create a small cavity in each cupcake’s center.
  13. Fill each cavity with chilled pastry cream, ensuring even distribution.
  14. Generously top each cupcake with a spoonful of chocolate ganache.
  15. Refrigerate for a minimum of 30 minutes to allow ganache to set and flavors to meld.

Notes

  • Ingredient Flexibility: Swap whole milk for almond or oat milk to create a dairy-free version that maintains the cupcake’s creamy texture and rich flavor.
  • Perfect Baking Technique: Avoid overmixing the batter to ensure light, tender cupcakes by stopping when ingredients are just combined, preventing tough or dense results.
  • Pastry Cream Smoothness: Strain the pastry cream through a fine-mesh sieve to remove any potential lumps, creating a silky-smooth filling that’s luxuriously creamy.
  • Ganache Pro Tip: Let the ganache cool slightly before pouring to achieve the ideal consistency – not too runny, not too thick – for a perfect chocolate drizzle that sets beautifully.
  • Prep Time: 25 minutes
  • Cook Time: 20-23 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 70 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 65 mg