Print

Ultimate Boston Cream Pie Cupcakes with Homemade Pastry Cream and Silky Chocolate Ganache

A Boston cream pie cupcake cut in half showing the vanilla cake, pastry cream filling, and chocolate glaze topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these decadent Boston Cream Pie Cupcakes. You get a fluffy vanilla cake base, a smooth pastry cream filling, and a rich chocolate ganache topping. This recipe brings the classic American dessert to a perfect, bite-sized treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup prepared pastry cream (for filling)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the pastry cream filling if you have not already done so. Once the cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake.
  9. Fill the hollowed center of each cupcake with the prepared pastry cream.
  10. Make the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  11. Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes, then whisk until the mixture is smooth and glossy.
  12. Spoon or pipe the chocolate ganache over the top of each filled cupcake. Let the ganache set slightly before serving.

Notes

  • For the best results with the pastry cream, use whole milk and chill the cream completely before filling the cupcakes.
  • If you want a quicker filling, you can substitute store-bought vanilla pudding for the homemade pastry cream.
  • To achieve a bakery style look, use a piping bag fitted with a large round tip to fill the center hole with cream.

Nutrition

Find it online: https://cookincorner.com/boston-cream-pie-cupcakes-recipe/