Name: Boston Cream Pie Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup whole milk; 1 teaspoon vanilla extract; 1 cup milk (for custard); 2 tablespoons cornstarch; 1/4 cup granulated sugar (for custard); 2 large egg yolks; 1 cup semisweet chocolate chips; 1/2 cup heavy cream

Hey y’all! If you love classic desserts with a playful twist, you’re going to fall head over heels for these Boston Cream Pie Cupcakes. Imagine moist vanilla cupcakes filled with silky pastry cream and topped with a glossy chocolate ganache—it’s pure dessert bliss in every bite! These treats are perfect for birthdays, special celebrations, or anytime you want to impress. Let’s get cooking!

Why You’ll Love This

They’re the perfect handheld version of a beloved classic dessert.
Creamy, luscious filling adds a surprise inside every bite.
Rich chocolate ganache topping makes these cupcakes extra decadent.
Ideal for parties, potlucks, or making any day feel special.
Simple ingredients and easy steps—no special skills needed!

Ingredients

For the Cupcakes:

1 1/4 cups (160g) all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120ml) whole milk

For the Pastry Cream Filling:

1 cup (240ml) whole milk
2 tablespoons (16g) cornstarch
1/4 cup (50g) granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon (14g) unsalted butter

For the Chocolate Ganache:

1/2 cup (85g) semisweet chocolate chips
1/4 cup (60ml) heavy cream

Directions

Step 1: Make the Pastry Cream

In a small saucepan, whisk together milk and cornstarch until smooth.
Add sugar and egg yolks, whisking until combined.
Place over medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 4–5 minutes.
Remove from heat, stir in vanilla and butter, then transfer to a bowl.
Cover with plastic wrap directly on the surface and chill for at least 1 hour.

Step 2: Bake the Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar together until light and fluffy, 2–3 minutes.
Add eggs one at a time, mixing well and scraping the bowl as needed. Stir in vanilla.
Mix in half the dry ingredients, then milk, then remaining dry ingredients, mixing just until combined.
Divide batter evenly among cupcake liners (about 2/3 full).
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before filling.

Step 3: Fill the Cupcakes

Using a small knife or cupcake corer, remove the center of each cupcake (reserve removed pieces).
Fill each cupcake with chilled pastry cream and replace the top “lid.”

Step 4: Make the Ganache & Finish

In a heat-safe bowl, microwave heavy cream until just simmering (about 45 seconds).
Pour over chocolate chips and let stand for 2 minutes; stir until smooth.
Spoon or dip ganache over each cupcake.
Let set for 20 minutes or until the ganache firms up.

Notes

Ensure cupcakes are completely cool before filling to prevent melting the pastry cream.
Chill the ganache for a thicker topping, or use warm for a glossier look.
Use an ice cream scoop for even cupcake batter distribution.

Variations

Mini Cupcakes: Use a mini muffin pan and adjust baking time to 10–12 minutes.
Almond Twist: Add 1/4 teaspoon almond extract to the pastry cream for a nutty flavor.
Peanut Butter Ganache: Substitute half the chocolate chips for peanut butter chips.

Required Equipment

Muffin tin & paper liners
Mixing bowls
Hand or stand mixer
Whisk
Saucepan
Measuring cups & spoons
Small knife or cupcake corer

Storage Instructions

Store Boston Cream Pie Cupcakes in an airtight container in the refrigerator for up to 3 days. For best taste, allow cupcakes to sit at room temperature for 30 minutes before serving. These cupcakes do not freeze well once filled, as the texture of the pastry cream may change.

Serving Suggestions & Pairings

Enjoy with a hot cup of coffee or a tall glass of cold milk.
Top with a dollop of whipped cream and fresh berries for extra flair.
Serve as part of a party dessert platter for a stunning centerpiece.

Pro Tips

Don’t overmix the batter; mix just until the ingredients are incorporated for fluffy cupcakes.
Use a piping bag for clean, easy pastry cream filling.
Let the ganache cool slightly before topping to avoid it dripping down the sides too much.

FAQ

Can I make the components ahead of time?: Yes! You can bake the cupcakes and prep the pastry cream a day in advance. Assemble just before serving for optimal freshness.
Can these cupcakes be made gluten-free?: Absolutely. Swap the all-purpose flour for your favorite 1:1 gluten-free blend. Check that all other ingredients are gluten-free as well.
What if I don’t have a cupcake corer?: No worries—just use a small sharp knife to cut a cone shape from the center of each cupcake and fill with cream!

Prep Time: 30 minutes | Cook Time: 18 minutes | Total Time: 1 hour 20 minutes (including chilling)

Boston Cream Pie Cupcakes