Get ready for an indulgent treat! These Boston cream pie cupcakes are a decadent twist on the classic dessert.
There’s something so irresistible about fluffy vanilla cupcakes filled with silky pastry cream. Then, they’re topped with a luscious layer of chocolate ganache.
It’s like having your own personal Boston cream pie in cupcake form!
These elegant cupcakes are sure to impress at any gathering, from birthdays to dinner parties. They’re a labor of love but so worth the effort.
Why You’ll Love These Boston Cream Pie Cupcakes
Decadent Flavor: You’ll love the combo of vanilla cake, creamy pastry filling, and luscious chocolate ganache topping.
Elegant Presentation: These cupcakes have a glossy ganache topping and creamy filling. They’re so impressive!
Individual Servings: Unlike a whole cake, these cupcakes are conveniently portioned. Each guest gets their own little treat.
Sense of Accomplishment: Mastering the different components like pastry cream and ganache gives a sense of achievement.
Ingredients
- All-Purpose Flour: The foundation of the cupcakes gives them structure.
- Baking Powder: It helps the cupcakes rise to fluffy perfection.
- Salt: It balances out the sweetness.
- Whole Milk: To add moisture and richness and serve as the base for the creamy pastry filling.
- Unsalted Butter: It gives the cupcakes a buttery flavor and soft texture.
- Granulated Sugar: It sweetens the cupcakes and pastry cream.
- Large Eggs and Egg Yolks: They bind the ingredients together, and the yolks add extra richness to the pastry cream.
- Vanilla Extract: It gives the cupcakes a warm, aromatic flavor.
- Cornstarch: It thickens the pastry cream to a luscious, silky consistency.
- Heavy Cream: The key to a velvety, rich chocolate ganache that glides over each cupcake.
- Semisweet Chocolate: It melts into the heavy cream to create a smooth, decadent ganache.
How to Make Boston Cream Pie Cupcakes
Don’t be intimidated by these treats! Just follow these steps.
1. Prep the oven. Preheat your oven to 350°F and prepare a 12-cup muffin pan with paper liners.
2. Mix the dry ingredients. In a bowl, combine the all-purpose flour, baking powder, and salt.
3. Cream the butter and sugar. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
4. Add the eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract.
5. Combine with the dry ingredients. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
6. Bake the cupcakes. Divide the batter evenly among the muffin cups and bake until a toothpick comes out clean, about 18-22 minutes. Allow to cool completely.
7. Prepare the pastry cream. Whisk together the egg yolks, sugar, and cornstarch. Heat the milk until steaming, then gradually whisk into the egg mixture. Return to the saucepan and cook until thickened. Off the heat, whisk in the butter and vanilla, strain, cover with plastic wrap, and refrigerate until cold.
8. Make the ganache. Place the chopped chocolate in a bowl. Heat the heavy cream to just boiling and pour over the chocolate. Let stand, then stir until smooth. Allow to cool until thickened.
9. Assemble the cupcakes. Cut a cone-shaped piece from the center of each cupcake and fill with pastry cream. Dip the tops of the cupcakes into the ganache and let the excess drip off. Refrigerate until set. Serve and enjoy!
Tips for the Best Boston Cream Pie Cupcakes
These tried-and-true tips result in the best cupcakes.
- Watch the temperature. Ensure all ingredients are at room temperature before beginning for better incorporation.
- Don’t overmix! To avoid tough, dense cupcakes, mix the cupcake batter just until the wet and dry ingredients are combined.
- Don’t overfill! Fill the cupcake liners about 2/3 to 3/4 full to prevent overflowing or sinking cupcakes.
- Chill completely. Ensure the pastry cream is fully chilled before piping it into cupcakes so it holds its shape.
- Treat yourself. For the best-tasting, smooth ganache, use high-quality semisweet or bittersweet chocolate with at least 35% cacao.
- The drier, the better. Ensure all equipment and utensils are completely dry when making the ganache to prevent the chocolate from seizing.
- Be careful! Use a paring knife or cupcake corer to neatly remove the center of each cupcake before piping in the chilled pastry cream filling.
- Try tasty variations. Infuse the pastry cream with different flavors, like coffee, citrus zest, or liqueur. Top the ganache with chopped nuts, sprinkles, or a dusting of cocoa powder for extra flair.
How to Store
Follow these tips to keep your cupcakes nice and fresh.
To Store: Store the cupcakes in an air-tight container in the refrigerator for up to 4 days. The cream filling requires refrigeration to prevent spoilage.
To Freeze: I don’t recommend freezing assembled cupcakes. The filling will break down and become grainy when thawed. However, you can freeze the unfilled cupcakes and chocolate ganache topping separately for up to 2-3 months, then assemble after thawing.
Boston Cream Pie Cupcakes
12
servings45
minutes35
minutes352
kcalWith a moist vanilla cupcake, rich vanilla bean pastry cream, and decadent chocolate ganache, these Boston Cream Pie Cupcakes are an irresistible handheld version of the classic dessert. Enjoy!
Ingredients
- For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
- For the Pastry Cream Filling
2 egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 cup whole milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
- For the Chocolate Ganache
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
- Divide the batter evenly among muffin cups. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Let cool completely.
- Make the pastry cream: In a bowl, whisk the egg yolks, sugar, and cornstarch. In a saucepan, heat the milk until steaming. Gradually whisk into egg mixture. Return to the pan and cook, whisking, until thickened. Remove from the heat and whisk in the butter and vanilla. Strain through a fine-mesh sieve into a bowl. Press plastic wrap on the surface and refrigerate until cold, at least 2 hours.
- Make the ganache: Place the chocolate in a bowl. In a saucepan, bring the cream just to a boil. Pour over the chocolate and let stand for 5 minutes. Stir until smooth. Let cool until thickened but still pourable, about 15 minutes.
- Assemble: Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Spoon or pipe pastry cream into holes. Dip the tops of the cupcakes in ganache, letting the excess drip off. Refrigerate until set, about 30 minutes.
