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Recipe for Boston Cream Cupcakes

Enjoy the beloved flavor of Boston cream pie in a fun cupcake version. These treats feature soft vanilla cupcakes filled with smooth pastry cream and finished with a glossy chocolate ganache topping. Each bite delivers a delicious balance of creamy, sweet, and rich flavors.

📝 Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

Pastry Cream Filling

1 ¼ cups whole milk
¼ cup granulated sugar
2 large egg yolks
2 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract

Chocolate Ganache

¾ cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp unsalted butter (optional)

👩‍🍳 Instructions

1. Prepare the Pastry Cream

Warm the milk with half of the sugar in a saucepan until it begins to steam. In another bowl, whisk together the egg yolks, cornstarch, and the remaining sugar. Slowly pour some of the hot milk into the egg mixture while whisking to temper it. Return everything to the saucepan and cook over medium heat, whisking continuously until the mixture thickens. Remove from heat, stir in the butter and vanilla, and refrigerate until fully chilled and set.

2. Bake the Cupcakes

Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Gradually add the dry ingredients and milk to the batter, alternating between the two. Fill the liners about two-thirds full and bake for 18–20 minutes. Let the cupcakes cool completely.

3. Make the Ganache

Heat the heavy cream until hot, then pour it over the chocolate chips. Stir until the chocolate melts and the mixture becomes smooth. If desired, mix in the butter for extra shine and richness. Allow the ganache to cool slightly.

4. Assemble the Cupcakes

Once the cupcakes have cooled, remove a small portion from the center of each. Spoon or pipe the chilled pastry cream into the cavities. Dip the tops of the cupcakes into the chocolate ganache and allow it to set.