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Easy Boston Cream Pie Cupcakes with Custard Filling

Close-up of a boston cream pie cupcakes cut in half showing vanilla cake, pastry cream filling, and chocolate ganache topping.
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Create impressive, bakery-style Boston Cream Pie Cupcakes at home. This recipe features fluffy vanilla cupcakes filled with silky pastry cream and topped with a rich chocolate ganache.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Pastry Cream Filling:
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Cupcakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before moving them to a wire rack to cool fully.
  6. Make the Pastry Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  7. Whisk in the egg yolks until smooth. Gradually whisk in the milk until fully incorporated.
  8. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk. Remove from heat.
  9. Stir in the butter and vanilla extract until smooth. Pour the pastry cream into a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until cold and firm.
  10. Fill the Cupcakes: Once the cupcakes are cool and the cream is chilled, use an apple corer or a small knife to cut a cone-shaped plug from the center of each cupcake, leaving the bottom intact.
  11. Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the pastry cream into the center cavity of each cupcake. Replace the removed cake plug on top.
  12. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers (do not boil).
  13. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes. Whisk gently until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to coat the top of the cupcakes but still pourable.
  14. Top the Cupcakes: Spoon or drizzle the chocolate ganache over the top of each filled cupcake, allowing some to drip down the sides. Allow the ganache to set before serving.

Notes

  • For the easiest filling process, use a large round piping tip to remove the cake center, then use a smaller tip to fill it.
  • If you are planning ahead, you can make the pastry cream a day in advance. This recipe provides enough filling for 12 cupcakes.
  • This recipe is a great alternative to traditional meal planning when you need a quick, impressive dessert.

Nutrition

Find it online: https://blissbatter.com/boston-cream-pie-cupcakes-recipe/