Go Back

Boston Cream Pie Cupcakes

Quick and easy Boston Cream Pie Cupcakes with a creamy filling and chocolate glaze, perfect for busy bakers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings: 12 cupcakes
Course: Dessert, Snacks
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.25 cups 1 1/4 cups all-purpose flour
  • 1 tsp 1 tsp baking powder
  • 0.25 tsp 1/4 tsp baking soda
  • 0.25 tsp 1/4 tsp salt
  • 0.5 cups 1/2 cup unsalted butter, room temp
  • 0.75 cups 3/4 cup granulated sugar
  • 2 large 2 large eggs, room temp
  • 2 tsp 2 tsp pure vanilla extract
  • 0.5 cups 1/2 cup whole milk, room temp
  • 0.25 cups 1/4 cup sour cream or Greek yogurt
For the pastry cream (filling)
  • 2 cups 2 cups whole milk
  • 0.5 cups 1/2 cup granulated sugar
  • 3 large 3 large egg yolks
  • 0.25 cups 1/4 cup cornstarch
  • 2 tbsp 2 tbsp unsalted butter
  • 1.5 tsp 1 1/2 tsp vanilla extract
For the chocolate ganache
  • 4 oz 4 oz semi-sweet chocolate, chopped
  • 0.5 cups 1/2 cup heavy cream
  • 1 tbsp 1 tbsp light corn syrup (optional, for shine)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a mixing bowl, beat butter and sugar until light and pale, about 2 to 3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Then stir in vanilla.
  5. Add half the dry ingredients, followed by milk, then remaining dry ingredients. Mix until combined.
  6. Fold in sour cream.
Baking Cupcakes
  1. Divide batter evenly among liners (about 2 heaping tablespoons each).
  2. Bake for 16 to 18 minutes or until a toothpick comes out clean.
  3. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Making the Pastry Cream
  1. In a saucepan, heat milk until warm but not boiling.
  2. Whisk sugar and cornstarch into egg yolks until smooth.
  3. Slowly pour about 1/3 cup warm milk into yolk mixture while whisking constantly.
  4. Pour tempered yolks back into saucepan with the milk, whisking continuously.
  5. Cook over medium heat, whisking, until mixture thickens and bubbles, about 2 minutes.
  6. Remove from heat, stir in butter and vanilla, cover with plastic wrap directly on surface, and chill until cool.
Making the Ganache
  1. Place chopped chocolate in a heatproof bowl.
  2. Heat cream until steaming and pour over chocolate. Let sit for 1 minute, then stir until smooth.
  3. Add corn syrup for extra shine if desired.
  4. Cool until slightly thickened but still pourable.
Assembling Cupcakes
  1. Core each cupcake with a small knife or cupcake corer, creating a well.
  2. Fill a piping bag with chilled pastry cream and pipe into each cupcake well.
  3. Spoon or dip the top of each cupcake into the ganache, or drizzle it on.
  4. Chill cupcakes for 20 to 30 minutes for ganache to set before serving.

Notes

You can use store-bought pudding for a quick filling or make it from scratch for an indulgent touch. For a dairy-free option, replace dairy ingredients with non-dairy substitutes.