Introduction
These Boston Cream Cupcakes are a decadent twist on the classic Boston Cream Pie! Each soft vanilla cupcake is filled with silky pastry cream and topped with a rich chocolate ganache—a delightful combination of fluffy, creamy, and chocolatey goodness! Perfect for parties, celebrations, or anytime you want a bakery-quality treat at home!
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup whole milk
For the Pastry Cream Filling:
1 cup whole milk
¼ cup granulated sugar
2 egg yolks
1 tablespoon cornstarch
½ teaspoon vanilla extract
½ tablespoon unsalted butter
For the Chocolate Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
½ tablespoon unsalted butter (for shine)
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before filling.
2. Make the Pastry Cream:
In a saucepan, heat milk over medium heat until steaming (but not boiling).
In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Slowly pour hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened (about 3 minutes).
Remove from heat and stir in vanilla extract and butter.
Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the fridge for at least 30 minutes.
3. Make the Chocolate Ganache:
Heat heavy cream in a microwave or small saucepan until steaming (not boiling).
Pour over chocolate chips and let sit for 1 minute.
Stir until smooth and glossy. Add butter and mix until melted. Let cool slightly.
4. Assemble the Cupcakes:
Fill the Cupcakes:
Use a small knife or cupcake corer to cut out the center of each cupcake.
Spoon or pipe chilled pastry cream into each hole.
Top with Ganache:
Spoon or dip the tops of the cupcakes in chocolate ganache.
Let set for 10 minutes before serving.
5. Serve & Enjoy!
Refrigerate for up to 3 days, but allow to come to room temperature before serving for the best flavor!
Tips for Success:
Want it Extra Creamy? Substitute half of the milk with heavy cream in the pastry cream.
Ganache Too Thick? Add 1–2 teaspoons of warm milk to loosen it.
Make-Ahead Friendly! Prepare cupcakes and pastry cream a day in advance, then assemble before serving.
Why You’ll Love It:
These Boston Cream Cupcakes are the perfect bite-sized indulgence! The fluffy vanilla cupcake, rich pastry cream, and smooth chocolate topping make them a show-stopping dessert that’s surprisingly easy to make at home.
Enjoy.