Boston Cream Pie Cupcakes

Introduction

Boston Cream Pie Cupcakes are a fun, handheld twist on the classic Boston Cream Pie. These decadent cupcakes feature soft vanilla cake filled with creamy pastry cream and topped with a rich chocolate ganache. They capture all the flavors and textures of the traditional dessert but in a convenient, portable form.

I remember making these for a family gathering, and they disappeared within minutes. The combination of light cake, silky pastry cream, and glossy chocolate topping is simply irresistible. What’s even better is how adaptable they are—you can make mini versions for bite-sized treats or bake larger ones for an indulgent dessert.

These cupcakes may look fancy, but they’re surprisingly easy to make. With a few basic ingredients and some simple steps, you can create a show-stopping treat that will have everyone thinking you’ve spent hours in the kitchen. Whether for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress!

Perfect for:

• Birthday parties
• Family gatherings
• Potlucks
• Dessert lovers
• Special treats

Why You’ll Love This Boston Cream Pie Cupcakes

Here’s why Boston Cream Pie Cupcakes will become your go-to dessert:

• Classic Flavor Combo: The creamy vanilla filling, fluffy cake, and rich chocolate ganache are a timeless trio.
• Handheld and Convenient: No slicing or plating required—just grab and enjoy!
• Impressive but Simple: While they look fancy, these cupcakes are surprisingly easy to make.
• Make-Ahead Friendly: Perfect for making in stages—bake the cupcakes, prepare the filling, and assemble later.
• Crowd-Pleasing Dessert: Everyone loves the combination of cake, custard, and chocolate!

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 30 minutes
• Cooking Time: 20-25 minutes
• Servings: 12 cupcakes
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 5g, Carbs: 35g, Fat: 10g

Ingredients

Gather these ingredients to make your Boston Cream Pie Cupcakes:

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 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

Pastry Cream Filling:

• 1 ½ cups whole milk
• ⅓ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Chocolate Ganache:

• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream

Ingredient Highlights

• Whole Milk: Used in both the cupcakes and the pastry cream for a rich and creamy texture.
• Vanilla Extract: Adds a warm, sweet aroma and flavor to both the cake and the filling.
• Chocolate Ganache: The luscious chocolate topping is made by melting semi-sweet chocolate with cream for a silky-smooth finish.
• Cornstarch: Thickens the pastry cream without adding extra heaviness.

Step-by-Step Instructions

Here’s how to make Boston Cream Pie Cupcakes:

Prepare the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix until just combined.
6. Bake: Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Make the Pastry Cream Filling:

7. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
8. Whisk the Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
9. Temper the Eggs: Slowly pour half of the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
10. Cook Until Thickened: Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the butter and vanilla.
11. Cool the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill until cold.

Make the Chocolate Ganache:

12. Heat the Cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer.
13. Melt the Chocolate: Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Stir until smooth and glossy.

Assemble the Cupcakes:

14. Fill the Cupcakes: Cut a small hole in the center of each cupcake using a paring knife or cupcake corer. Fill with a spoonful of chilled pastry cream.
15. Top with Ganache: Spoon the ganache over the top of each cupcake, allowing it to drip down the sides.
16. Let the Ganache Set: Allow the ganache to set at room temperature for 20-30 minutes before serving.

How to Serve Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are versatile and can be served in various ways:

• With Coffee or Tea: Enjoy these cupcakes with a warm beverage for a cozy dessert.
• On a Dessert Buffet: Add them to a dessert table alongside other treats for a stunning presentation.
• Chilled: These cupcakes are especially delicious when chilled for a refreshing treat.
• For Celebrations: Perfect for birthdays, anniversaries, or any special occasion.

Additional Tips for Boston Cream Pie Cupcakes

• Use Room Temperature Ingredients: This ensures a smoother batter and more evenly baked cupcakes.
• Chill the Pastry Cream: Make sure the pastry cream is fully chilled before filling the cupcakes to avoid it being too runny.
• Don’t Overmix the Batter: Overmixing can make the cupcakes dense. Mix until just combined.
• Ganache Thickness: If your ganache is too thick, add a splash of warm cream. If it’s too thin, let it cool slightly to thicken.
• Refrigerate Leftovers: Store in the fridge to keep the pastry cream fresh.

Recipe Variations for Boston Cream Pie Cupcakes

Here are 10 variations you can try for Boston Cream Pie Cupcakes:

1. Chocolate Cupcakes: Use chocolate cake for a deeper flavor.
2. Lemon Cream Filling: Swap the vanilla pastry cream for lemon curd for a citrus twist.
3. Mocha Ganache: Add a teaspoon of espresso powder to the ganache for a coffee kick.
4. Mini Boston Cream Bites: Make mini cupcakes for bite-sized treats.
5. Almond Cream Filling: Add almond extract to the pastry cream for a nutty flavor.
6. Strawberry Boston Cream Cupcakes: Add a layer of fresh strawberries on top of the pastry cream.
7. Caramel Ganache: Replace the chocolate ganache with a salted caramel topping.
8. Gluten-Free Version: Use a gluten-free flour blend for the cupcakes.
9. Peanut Butter Ganache: Mix in a tablespoon of peanut butter for a rich twist.
10. Coconut Cream Filling: Replace the pastry cream with coconut cream for a tropical flavor.

Freezing and Storage for Boston Cream Pie Cupcakes

• Freezing: You can freeze the unfilled cupcakes for up to 2 months. Thaw at room temperature before filling and decorating.
• Storage: Store the assembled cupcakes in an airtight container in the refrigerator for up to 3 days.

Special Equipment for Boston Cream Pie Cupcakes

• Electric Mixer: For creaming the butter and sugar.
• Muffin Tin and Liners: Essential for baking the cupcakes.
• Pastry Bag or Spoon: For filling the cupcakes with pastry cream.
• Small Saucepan: For making the pastry cream and ganache.
• Wire Rack: For cooling the cupcakes evenly.
• Oven Thermometer: To ensure accurate baking temperature.
• Electric mixer – For mixing the batter and whipping the cream filling.
• Double boiler or heatproof bowl – For melting the chocolate glaze gently.
• Pastry brush – For brushing syrup on the cupcake if needed for extra moisture.
• Offset spatula – To spread the chocolate glaze smoothly.

Frequently Asked Questions for Boston Cream Pie Cupcakes

1. Can I make the pastry cream in advance?
   Yes, you can prepare it up to 2 days ahead. Keep it chilled until ready to use.
2. Can I use store-bought pudding as a filling?
   Absolutely! While homemade pastry cream is best, vanilla pudding is a quick substitute.
3. How do I keep the ganache shiny?
   Don’t overheat the chocolate, and stir gently for a glossy finish.
4. Can I freeze assembled cupcakes?
   It’s best to freeze just the cupcakes. Assemble with pastry cream and ganache after thawing.
5. What if my ganache is too runny?
   Let it cool slightly until it thickens to the desired consistency.

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Conclusion

Boston Cream Pie Cupcakes combine all the best parts of the classic dessert into a fun, easy-to-eat treat. With soft, moist vanilla cake, a luscious pastry cream filling, and a glossy chocolate ganache topping, they’re irresistible bites of pure happiness. Each cupcake captures the magic of the iconic pie, making them perfect for sharing or savoring solo.

This recipe is simple yet impressive, making it great for birthdays, potlucks, or any occasion that calls for a touch of sweetness. Give them a try—you’ll be surprised at how quickly they disappear!

I’d love to see how your Boston Cream Pie Cupcakes turn out! Snap a photo, share it on social media, and don’t forget to tag me. Happy baking!