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Boston Cream Pie Cupcakes Recipe

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These Boston Cream Pie Cupcakes capture the classic flavors of the beloved dessert in a convenient, individual-sized treat. Moist vanilla cupcakes are filled with rich, creamy pastry cream and topped with a luscious chocolate ganache, making each bite a perfect harmony of textures and tastes. Ideal for special occasions or a decadent everyday indulgence.

Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

For the Pastry Cream

  • 1 ½ cups whole milk
  • ⅓ cup granulated sugar
  • ¼ tsp salt
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Ganache

  • ½ cup heavy cream
  • 4 oz semi-sweet chocolate, finely chopped
  • 1 tsp light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Combine flour, baking powder, and salt in a medium bowl. In a larger bowl, cream the softened butter and sugar with a hand mixer on medium speed until the mixture is light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and milk in two parts each, mixing just until combined. Divide the batter evenly among liners, filling each about two-thirds full. Bake 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to wire racks to cool completely.
  2. Make the Pastry Cream: Heat milk in a medium saucepan over medium heat until steaming but not boiling. While heating, whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth and slightly pale. Temper the eggs by gradually whisking in about half the hot milk. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly until thickened and gently boiling, about 2 to 3 minutes. Remove from heat; stir in butter and vanilla until smooth. Transfer to a bowl, cover surface tightly with plastic wrap to avoid skin formation, and refrigerate for at least 1 hour until chilled.
  3. Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream (and corn syrup if using) in a small saucepan over medium heat just until it begins to simmer. Pour hot cream immediately over chocolate and let sit 1 minute. Stir gently with a spatula or whisk until smooth and glossy. Let cool 5 to 10 minutes until slightly thick but still pourable.
  4. Assemble the Cupcakes: When cupcakes are fully cooled, use a paring knife or cupcake corer to remove the centers, creating wells for filling. Reserve the tops if you want to replace them later. Pipe or spoon chilled pastry cream into each cupcake until nearly full. Replace the removed tops if desired for a smoother appearance. Spoon a small amount of ganache over each cupcake, allowing it to spread gently over the surface. Let ganache set at room temperature, or refrigerate the cupcakes for 15 minutes before serving.

Notes

  • Ensure the cupcakes are completely cool before filling to prevent melting the pastry cream.
  • Press plastic wrap directly onto the pastry cream’s surface to prevent a skin from forming as it chills.
  • The optional light corn syrup in the ganache adds a beautiful shine but can be omitted if unavailable.
  • Store filled cupcakes in the refrigerator and consume within 2 days for optimal freshness.
  • You can use a piping bag to insert the pastry cream neatly and evenly into the cupcakes.

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