Short Description
Boston Cream Pie Cupcakes are a modern and playful take on the iconic dessert. These elegant individual treats feature light vanilla cupcakes filled with silky pastry cream and topped with a glossy layer of chocolate ganache. Perfect for birthdays, holidays, or casual gatherings, these cupcakes combine three classic components into one irresistible bite-sized indulgence.
Why You’ll Love This Recipe
All the flavors of Boston Cream Pie in a cupcake
Light, tender vanilla cake base
Creamy homemade custard filling
Rich chocolate ganache topping
Perfect for portion control and serving at events
Crowd-pleasing, elegant presentation
Ideal for both novice and experienced bakers
Can be made in advance
Customizable with different fillings or toppings
A classic flavor combination everyone loves
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the custard filling:
1 cup whole milk
3 tbsp granulated sugar
1 tbsp cornstarch
2 large egg yolks
1 tsp vanilla extract
Pinch of salt
For the chocolate ganache:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
Directions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Make the cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Alternately add the dry ingredients and milk, mixing until the batter is smooth.
3. Bake the cupcakes:
Fill the cupcake liners about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.
4. Prepare the custard:
In a medium saucepan, whisk together the milk, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Transfer to a bowl and refrigerate for at least 30 minutes.
5. Fill the cupcakes:
Once cooled, use a small knife or cupcake corer to remove a portion of the center of each cupcake. Fill the cavity with chilled custard using a spoon or piping bag.
6. Make the ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy.
7. Top the cupcakes:
Spoon or spread the ganache over the tops of the filled cupcakes. Allow the ganache to set before serving.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Baking Time: 20 minutes
Custard Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Estimated Calories: 290 kcal per cupcake
Variations
Mini Version: Use a mini muffin tin for bite-sized treats.
Different Fillings: Try pastry cream with coffee or caramel flavoring.
Gluten-Free: Use a gluten-free flour blend in the cupcake batter.
Fruit Garnish: Top with a small strawberry or raspberry for extra color and flavor.
Almond Twist: Add almond extract to the custard for a nutty flavor.
Whipped Cream Topping: Add a swirl of whipped cream on top of the ganache.
Chocolate Cupcake Base: Use a chocolate cupcake base for a double chocolate variation.
Nut-Free Option: Ensure all ingredients are free of nuts and processed in nut-free facilities.
Storage/Reheating
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cupcakes and custard separately. Assemble after thawing.
Reheating: These are best served chilled or at room temperature; reheating is not recommended.
FAQs
Can I make these cupcakes ahead of time?
Yes, the cupcakes and custard can be made a day in advance. Assemble just before serving for best results.
What type of chocolate is best for the ganache?
Semi-sweet or dark chocolate works best for a balanced sweetness.
How do I keep the cupcakes from getting soggy with the filling?
Ensure cupcakes are fully cooled before filling and don’t overfill with custard.
Can I use instant pudding instead of homemade custard?
Yes, instant vanilla pudding can be used as a shortcut, though homemade custard gives better flavor.
Do these cupcakes need to be refrigerated?
Yes, due to the custard filling, they should be stored in the refrigerator.
How long will the custard keep?
Stored properly, the custard will last for up to 3 days in the fridge.
Can I use a piping bag to fill the cupcakes?
Yes, a piping bag is ideal for neatly filling the center of the cupcakes.
Can I use white chocolate for the ganache?
Yes, though it will be much sweeter and lighter in color.
What’s the best way to remove the cupcake center?
Use a paring knife, apple corer, or a cupcake corer tool.
Can I double the recipe for a larger group?
Absolutely. The recipe scales easily to make 24 or more cupcakes.
Conclusion
Boston Cream Pie Cupcakes offer a luxurious twist on a beloved dessert, combining moist vanilla cake, creamy custard, and rich ganache in perfect harmony. These elegant and fun cupcakes are sure to impress, making them a standout addition to any celebration or sweet craving.
Boston Cream Pie Cupcakes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Short Description
Boston Cream Pie Cupcakes are a modern and playful take on the iconic dessert. These elegant individual treats feature light vanilla cupcakes filled with silky pastry cream and topped with a glossy layer of chocolate ganache. Perfect for birthdays, holidays, or casual gatherings, these cupcakes combine three classic components into one irresistible bite-sized indulgence.
Why You’ll Love This Recipe
All the flavors of Boston Cream Pie in a cupcake
Light, tender vanilla cake base
Creamy homemade custard filling
Rich chocolate ganache topping
Perfect for portion control and serving at events
Crowd-pleasing, elegant presentation
Ideal for both novice and experienced bakers
Can be made in advance
Customizable with different fillings or toppings
A classic flavor combination everyone loves
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the custard filling:
1 cup whole milk
3 tbsp granulated sugar
1 tbsp cornstarch
2 large egg yolks
1 tsp vanilla extract
Pinch of salt
For the chocolate ganache:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
Directions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Make the cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Alternately add the dry ingredients and milk, mixing until the batter is smooth.
3. Bake the cupcakes:
Fill the cupcake liners about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.
4. Prepare the custard:
In a medium saucepan, whisk together the milk, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Transfer to a bowl and refrigerate for at least 30 minutes.
5. Fill the cupcakes:
Once cooled, use a small knife or cupcake corer to remove a portion of the center of each cupcake. Fill the cavity with chilled custard using a spoon or piping bag.
6. Make the ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy.
7. Top the cupcakes:
Spoon or spread the ganache over the tops of the filled cupcakes. Allow the ganache to set before serving.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Baking Time: 20 minutes
Custard Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Estimated Calories: 290 kcal per cupcake
Variations
Mini Version: Use a mini muffin tin for bite-sized treats.
Different Fillings: Try pastry cream with coffee or caramel flavoring.
Gluten-Free: Use a gluten-free flour blend in the cupcake batter.
Fruit Garnish: Top with a small strawberry or raspberry for extra color and flavor.
Almond Twist: Add almond extract to the custard for a nutty flavor.
Whipped Cream Topping: Add a swirl of whipped cream on top of the ganache.
Chocolate Cupcake Base: Use a chocolate cupcake base for a double chocolate variation.
Nut-Free Option: Ensure all ingredients are free of nuts and processed in nut-free facilities.
Storage/Reheating
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cupcakes and custard separately. Assemble after thawing.
Reheating: These are best served chilled or at room temperature; reheating is not recommended.
FAQs
Can I make these cupcakes ahead of time?
Yes, the cupcakes and custard can be made a day in advance. Assemble just before serving for best results.
What type of chocolate is best for the ganache?
Semi-sweet or dark chocolate works best for a balanced sweetness.
How do I keep the cupcakes from getting soggy with the filling?
Ensure cupcakes are fully cooled before filling and don’t overfill with custard.
Can I use instant pudding instead of homemade custard?
Yes, instant vanilla pudding can be used as a shortcut, though homemade custard gives better flavor.
Do these cupcakes need to be refrigerated?
Yes, due to the custard filling, they should be stored in the refrigerator.
How long will the custard keep?
Stored properly, the custard will last for up to 3 days in the fridge.
Can I use a piping bag to fill the cupcakes?
Yes, a piping bag is ideal for neatly filling the center of the cupcakes.
Can I use white chocolate for the ganache?
Yes, though it will be much sweeter and lighter in color.
What’s the best way to remove the cupcake center?
Use a paring knife, apple corer, or a cupcake corer tool.
Can I double the recipe for a larger group?
Absolutely. The recipe scales easily to make 24 or more cupcakes.
Conclusion
Boston Cream Pie Cupcakes offer a luxurious twist on a beloved dessert, combining moist vanilla cake, creamy custard, and rich ganache in perfect harmony. These elegant and fun cupcakes are sure to impress, making them a standout addition to any celebration or sweet craving.
Ingredients
These Boston Cream Pie Cupcakes are a delicious mini version of the classic dessert. With light vanilla cupcakes, a creamy custard center, and a smooth chocolate ganache topping, they’re perfect for parties, birthdays, or indulgent treats any day of the week.
Instructions
For the Cupcakes:
-
1 ¼ cups all-purpose flour
-
1 ¼ tsp baking powder
-
¼ tsp salt
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
½ cup whole milk
For the Custard Filling:
-
1 cup whole milk
-
3 tbsp granulated sugar
-
1 tbsp cornstarch
-
2 large egg yolks
-
1 tsp vanilla extract
-
Pinch of salt
For the Chocolate Ganache:
-
½ cup heavy cream
-
4 oz semi-sweet chocolate, chopped
Instructions:
-
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
-
Make the cupcakes:
-
Whisk flour, baking powder, and salt in one bowl.
-
Cream butter and sugar until fluffy. Beat in eggs, then vanilla.
-
Alternate adding dry ingredients and milk. Mix until smooth.
-
-
Bake:
-
Fill cupcake liners 2/3 full.
-
Bake 18–20 minutes until a toothpick comes out clean.
-
Cool completely.
-
-
Prepare the custard:
-
In a saucepan, whisk milk, sugar, cornstarch, egg yolks, and salt.
-
Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
-
Remove from heat, stir in vanilla, and chill for 30 minutes.
-
-
Fill the cupcakes:
-
Core the center of each cupcake and fill with custard using a spoon or piping bag.
-
-
Make the ganache:
-
Heat cream until simmering, pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
-
-
Top the cupcakes:
-
Spoon ganache over each cupcake to cover the top. Let set before serving.
-
Notes
-
For quicker prep, make custard and cupcakes a day ahead.
-
Store in the fridge for up to 3 days.
-
Add a touch of espresso powder to the ganache for a mocha twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
