Go Back

Boston Cream Pie Cupcakes

Soft vanilla cupcakes filled with silky pastry cream and topped with rich chocolate ganache, inspired by the classic Boston cream pie dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 260
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
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Pastry Cream Filling
  • 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
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream

Equipment

  • Mixing bowls
  • Cupcake pan
  • Saucepan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Whisk flour, baking powder, and salt together in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Mix dry ingredients with milk alternately until batter is smooth.
  5. Fill cupcake liners two-thirds full and bake 18–20 minutes.
  6. Cool cupcakes completely on a wire rack.
  7. Prepare pastry cream by heating milk and whisking with egg yolks, sugar, and cornstarch, then cook until thick.
  8. Core cupcakes and fill with chilled pastry cream.
  9. Heat cream and pour over chocolate chips, stirring until smooth.
  10. Spoon ganache over cupcakes and allow to set before serving.

Notes

For a bakery-style finish, chill cupcakes briefly after adding ganache so the topping sets beautifully.