Description

These Boston Cream Pie Cupcakes are a decadent twist on the classic dessert. Featuring fluffy vanilla cupcakes, a smooth and creamy pastry cream filling, and a rich, glossy chocolate ganache topping, each bite delivers the perfect harmony of flavor and texture. They’re elegant enough for a party yet simple enough for everyday indulgence.

Ingredients

For the Cake

▢12 tablespoons unsalted butter
▢1 cup sugar
▢2 teaspoons vanilla
▢3 eggs
▢1 ½ cups flour
▢2 teaspoons baking powder
▢½ teaspoon salt
▢⅔ cup

For the filling

▢3 egg yolks
▢3 cups milk
▢½ cup sugar
▢⅓ cup cornstarch
▢¼ teaspoon salt
▢1 teaspoon vanilla

For the Ganache

▢8 ounces of semi-sweet baking chocolate
▢1 cup heavy cream

Instructions

Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream the softened butter and sugar until light and fluffy. Beat in the vanilla, then add the eggs one at a time. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture in three parts, alternating with buttermilk. Mix until just combined. Fill liners 2/3 full and bake for 20–25 minutes. Cool completely on a wire rack.
Make the Filling:
In a medium saucepan over medium heat, whisk together the egg yolks, milk, sugar, cornstarch, and salt. Stir constantly until it thickens into a smooth custard, about 6–8 minutes. Remove from heat, stir in vanilla, and refrigerate until chilled.
Make the Ganache:
Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 1–2 minutes, then stir until smooth and glossy. Cool slightly to thicken.

Assemble the Cupcakes:
Cut a small cone from the center of each cupcake. Spoon or pipe in the pastry cream, replace the top piece, and spoon or dip tops in ganache. Let set for 15–20 minutes before serving.

Notes

For the best texture, use room temperature ingredients when making the cupcake batter.
Chill the pastry cream completely before using to prevent it from being too runny.
If your pastry cream turns out lumpy, strain it through a fine mesh sieve.
Dipping the cupcake tops into the ganache gives a smoother, more polished look.
You can enhance the ganache flavor with a touch of espresso powder or a splash of vanilla.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: boston cream pie cupcakes, pastry cream cupcakes, ganache cupcakes, filled cupcakes, classic dessert cupcakes, vanilla custard cupcakes