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Boston Cream Pie Cupcakes

Soft vanilla cupcakes filled with creamy custard and topped with glossy chocolate ganache — a fun twist on the classic Boston Cream Pie.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American, Classic
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup whole milk
Pastry Cream
  • 1.5 cups whole milk
  • 4 egg yolks
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp butter
  • 1 tsp vanilla extract
Chocolate Ganache
  • 0.5 cup heavy cream
  • 4 oz semisweet chocolate chopped
  • 1 tbsp butter optional, for shine

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Muffin tin
  • Cupcake liners

Method
 

  1. Make the pastry cream by heating milk, whisking egg yolks with sugar and cornstarch, tempering with milk, then cooking until thick. Add butter and vanilla, then chill.
  2. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. Whisk flour, baking powder, and salt. Cream butter and sugar until light, then beat in eggs and vanilla.
  4. Alternate adding dry ingredients and milk until batter is smooth. Fill liners ¾ full.
  5. Bake 18–20 minutes. Cool completely.
  6. Core each cupcake and fill with chilled pastry cream.
  7. Make ganache by heating cream and pouring over chocolate. Stir until smooth.
  8. Spoon ganache over cupcakes and chill until set.

Notes

Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.