If you’re a fan of the classic Boston cream pie, then you’ll absolutely love these Boston Cream Pie Cupcakes!
These delightful cupcakes combine the best parts of the traditional dessert – fluffy vanilla cake, smooth custard filling, and decadent chocolate ganache – into a perfectly portable treat.
Whether you’re hosting a party, attending a potluck, or simply satisfying a sweet craving, these cupcakes are a showstopper.
Ready to impress your friends and family with this delicious twist on a beloved classic?
Let’s dive into the recipe!
Ingredients You’ll Need
Before you get started, here’s a quick look at the ingredients for each component of these cupcakes:
For the Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Vanilla Custard Filling:
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache:
- 4 oz dark chocolate (chopped)
- ½ cup heavy cream
Step-by-Step Instructions
Follow these easy steps to make your Boston Cream Pie Cupcakes from scratch:
Step 1: Make the Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Use an electric mixer to blend everything together until smooth and creamy.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Custard Filling
- In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to the consistency of pudding.
- Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until it’s cool and firm (about 1 hour).
Step 3: Make the Chocolate Ganache
- In a heatproof bowl, add the chopped dark chocolate.
- Heat the heavy cream in a small saucepan until it’s just about to simmer, then pour it over the chocolate.
- Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth. Let it cool slightly before using.
Step 4: Assemble the Cupcakes
- Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill each hole with the chilled custard filling, making sure to pack it in without overflowing.
- Spoon the chocolate ganache over the top of each filled cupcake, covering the custard with a luscious layer of rich chocolate.
- Allow the ganache to set for about 15 minutes before serving.
Tips for Perfect Boston Cream Pie Cupcakes
- Make Ahead Tips: You can bake the cupcakes and prepare the custard and ganache a day in advance. Just store them separately in the fridge and assemble the cupcakes the day of serving for a stress-free dessert.
- Storage Tips: These cupcakes are best stored in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Substitution Ideas: If you want to change things up, you can use dark chocolate or milk chocolate for the ganache or even add a splash of flavored liqueur like Grand Marnier to the custard for a unique twist.
FAQ’s
Can I make the custard ahead of time?
Yes, you can make the custard up to two days in advance. Just store it in an airtight container in the refrigerator.
Can I freeze the cupcakes?
You can freeze the unfilled cupcakes for up to 2 months. When ready to serve, thaw them and fill them with custard and ganache.
How do I get the perfect ganache consistency?
Be sure to let the ganache cool slightly before topping the cupcakes. If it’s too thin, let it sit for a few minutes, and if it’s too thick, gently heat it again.
Boston Cream Pie Cupcakes Recipe
Boston Cream Pie Cupcakes bring the iconic flavors of the classic Boston cream pie into a convenient, single-serving cupcake.A soft, fluffy vanilla cupcake base is filled with rich, homemade vanilla custard and topped with a silky smooth chocolate ganache. These cupcakes are perfect for any occasion, from family gatherings to special celebrations.
Ingredients
For the Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Vanilla Custard Filling:
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache:
- 4 oz dark chocolate chopped
- ½ cup heavy cream
Instructions
Step 1: Make the Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Use an electric mixer to blend everything together until smooth and creamy.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Custard Filling
- In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to the consistency of pudding.
- Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until it’s cool and firm (about 1 hour).
Step 3: Make the Chocolate Ganache
- In a heatproof bowl, add the chopped dark chocolate.
- Heat the heavy cream in a small saucepan until it’s just about to simmer, then pour it over the chocolate.
- Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth. Let it cool slightly before using.
Step 4: Assemble the Cupcakes
- Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill each hole with the chilled custard filling, making sure to pack it in without overflowing.
- Spoon the chocolate ganache over the top of each filled cupcake, covering the custard with a luscious layer of rich chocolate.
- Allow the ganache to set for about 15 minutes before serving.