These Boston Cream Pie Cupcakes are the cupcake version of this classic dessert. They are soft vanilla cupcakes filled with vanilla pastry cream and topped with decadent chocolate ganache. If you love Boston cream pie, you’ll love these!
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Boston cream pie cupcakes are the cupcake version of this delicious classic dessert. They are soft, moist cupcakes with delicious vanilla cream in the middle. They’re topped with a simple, rich chocolate ganache.
I love Boston cream pie, but don’t eat it as often as I’d like because I feel like I need some sort of a special occasion to make it. These cupcakes are as rich and delicious as Boston Cream Pie, but they are much easier to make and share!
If you’re looking for more filled cupcakes recipes, try my dulce de leche filled cupcakes, Nutella filled cupcakes, and banana filled cupcakes.
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WHY THIS RECIPE WORKS
- Soft cupcakes: The base of this recipe are the fluffy vanilla cupcakes. Just slice them in half, add some pastry cream and top with the other cupcake half and you have mini cream pies!
- Vanilla filling: You’ll love the creamy vanilla pastry cream in the middle.
- Chocolate ganache: Rich chocolate ganache makes the easiest, most decadent topping.
- Easy to make: This recipe is super simple. No special equipment is needed.
- Simple to serve: These are the cupcake version of Boston Cream Pie. They’re just as delicious, but much easier to transport than cake. Also, no cake cutting needed.
INGREDIENTS
Here are some useful notes on the ingredients needed to make this Boston cream cupcake recipe.
- Flour– Use all-purpose flour.
- Vanilla Extract– Vanilla extract adds flavor.
- Baking powder– It’s always a good idea to check the expiration date on your leavening agents. Make sure they aren’t expired.
- Salt-Salt brings out the flavor of these cupcakes. Without salt, the cupcakes would taste bland.
- Eggs- You’ll need1 large, room temperature egg. The egg adds structure, flavor, and moisture to these cupcakes.
- Milk– Milk adds moisture. Use whole or 2% milk. Make sure milk is at room temperature.
- Chocolate: Use semi-sweet bars of chocolate or semi-sweet chocolate chips for the ganache. To ensure even/faster melting, chop the chocolate into small, even pieces.
- Heavy Cream or Heavy Whipping Cream: This makes the ganache super rich and spreadable. Do not use half and half or whole milk as a substitute.
See recipe card below for a full list of ingredients and measurements.
SUBSTITUTIONS & VARIATIONS
- Instead of slicing cupcakes in half, you can stuff the cupcakes with pastry cream. Use a cupcake corer and then spoon or pipe the filling inside.
- Make whipped chocolate ganache in place of traditional chocolate ganache.
- I haven’t tested a gluten free version of these cupcakes, but most of my cakes and cupcakes can be made gluten free. I would recommend using a 1:1 substitute of gluten free flour.
STEP BY STEP INSTRUCTIONS
Here are the directions on how to make and bake this recipe for Boston cream cupcakes.
Step 1: In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, and salt.
Step 2: In a large bowl, cream softened butter and granulated sugar and beat for 3-4 minutes until light and fluffy.
Step 3: Add the egg and vanilla extract.
Step 4: Alternatively add the dry ingredient mixture and milk to the sugar mixture, mixing well after each addition.
Step 5: Fill cupcake liners with about 1/4 cup of batter (about 2/3 full).
Step 6: Bake for 16-18 minutes. Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.
VANILLA CREAM Steps
Step 1: Beat the egg yolks in a small bowl. Set aside. Whisk to combine the sugar and cornstarch in a medium saucepan. Place the pan over medium heat and slowly stir in the milk. Bring to a boil then reduce heat to medium. Whisk while cooking for about two minutes until mixture thickens. Remove from heat.
Step 2: Slowly temper the egg yolks by adding a small amount of the hot mixture into the yolks. Stir well.
Step 3: Pour the egg yolk mixture into the milk mixture. Stir continuously while it cooks over medium heat for 2 minutes. Remove from heat and stir in butter and vanilla. Allow to cool completely.
CHOCOLATE GANACHE AND ASSEMBLY Steps
Step 1: Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir. Allow to sit for 3 minutes.
Step 2: After 3 minutes, stir till smooth. Allow to cool slightly before using.
Step 3: Cut each cooled cupcake in half horizontally. Spread 1 tbsp of vanilla cream on the bottom of each cupcake. Place the tops back on the cupcakes. Spoon the ganache over the cupcakes and enjoy!
EXPERT TIPS
- Make sure all refrigerated items (butter, milk, etc) are at room temperature. Room temperature ingredients incorporate better and make it so the batter mixes together evenly.
- Scrape down the sides and bottom of the mixing bowl a couple of times while making the batter. This will ensure all ingredients are incorporated.
- Fill cupcake liners only about 2/3 full. You’ll need 3-4 tablespoons (or 1/4 cup) of batter for each cupcake. If you overfill the cupcakes, they can overflow and then sink.
- Make the ganache when the cupcakes have cooled and you’re ready to use it. The ganache should be slightly warm so that it’s pourable and spreadable.
RECIPE FAQs
Yes! The cupcakes can be made 1-2 days in advance and kept at room temperature. Ganache can be made for days in advance and kept in the refrigerator. Pastry cream can be stored in the refrigerator for up to 3 days.
Fill cupcake liners 2/3 full. Use 3-4 tablespoons of batter per cupcake.
Slice cooled cupcakes in half. Spread the filling on top of the bottom half. Top with the other half. You can also use a cupcake corer to make a hole in the cupcake. Spoon the filling in the hole. I prefer slicing these cupcakes in half so that you can see the filling.
STORAGE
ROOM TEMPERATURE
Store these cupcakes in an airtight container at room temperature for 2-3 days. Once you add the filling and ganache on top, it’s best to store them in the refrigerator.
REFRIGERATOR
Store the filled cupcakes in an airtight container in the refrigerator for up to 4 days. Serve at room temperature.
FREEZER
I don’t recommend freezing the pastry cream. The plain cupcakes and ganache can be frozen separately in airtight containers for up to 2 months.
Thaw them overnight in the refrigerator. Leave ganache at room temperature to soften or microwave and stir after a couple of 10 second bursts.
MORE RECIPES YOU WILL LOVE
If you tried this Boston Cream Pie Cupcakes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Boston Cream Pie Cupcakes
Ingredients
CUPCAKES
- 1 cup (125 g) all-purpose flour
- 1 ¼ teaspoons (1 ¼ teaspoons) baking powder
- ¼ teaspoon (¼ teaspoon) salt
- ¼ cup (56.75 g) unsalted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- 1 (1) large egg room temperature
- 1 ½ teaspoons (1 ½ teaspoons) vanilla extract
- ½ cup (118.29 ml) whole milk room temperature
VANILLA CREAM
- ⅓ cup (66.67 g) granulated sugar
- 1 ½ tablespoons (1 ½ tablespoons) cornstarch
- 1 cup (236.59 ml) whole milk
- 2 (2) egg yolks
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 tablespoon (14 g) butter
CHOCOLATE GANACHE
- ½ cup (90 g) semi-sweet chocolate chips
- ⅓ cup (78.86 ml) heavy cream
Instructions
VANILLA CUPCAKES
- Preheat oven to 350°F and place paper liners in muffin tins.
- Whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Add the vanilla.
- Mix in the egg.
- Alternatively add the dry ingredient mixture and milk, mixing well after each addition and be sure to scrape down the sides of the bowl.
- Fill cupcake liners with about 1/4 cup of batter (about 2/3 full).
- Bake for 16-18 minutes, until a toothpick comes out clean when inserted into the center of a cupcake. Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.
VANILLA CREAM
- Lightly whisk the egg yolks in a small heatproof bowl. Set aside.
- Whisk to combine the cornstarch and sugar in a medium saucepan. Over medium heat, slowly stir the milk. Cook for about two minutes until mixture comes to a boil, whisking while cooking. Remove from heat.
- Add a small amount of the hot mixture into the yolks. Stir well.
- Pour the egg yolk mixture into the milk mixture. Stir continuously while it cooks on low heat for 2 minutes. Remove from heat and stir in the butter and vanilla. Allow to cool completely.
CHOCOLATE GANACHE
- Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.
- Allow to sit for 3 minutes then stir till smooth. Allow to cool slightly before using.
ASSEMBLING THE CUPCAKES
- Cut each cupcake in half horizontally using a serrated knife and spread 1 tablespoon of vanilla cream on the bottom of each cupcake. Place the tops back on the cupcakes.
- Spoon the glaze over the cupcakes and enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Julie B
These Boston Cream Pie Cupcakes are absolutely delicious! Natalie’s instructions are easy to follow. The tempering of the egg yolks scared me a bit, but it all worked out fine! I did end up getting a dozen cupcakes out of the batter by using a 1.5-inch cookie scooper, which worked out very well. I think my friends and family will be impressed by these cupcakes. I will be making these again soon!
Natalie
Hi Julie, Thank you so much for making these cupcakes and for taking the time to write a comment! I’m so glad to hear the instructions were easy to follow. I know tempering can sound scary, so I’m so glad you saw how it’s actually not hard 🙂 Also great to hear you got a dozen out of the recipe and thrilled they were a hit! Have a great rest of your day XO