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Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes bring the classic dessert into a handheld form, featuring fluffy yellow cake, smooth pastry cream, and a glossy chocolate ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter (softened) Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup whole milk
For the Pastry Cream Filling
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream

Method
 

Bake the Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract and mix until combined.
  5. Gradually add in the flour mixture and whole milk, alternating between the two.
  6. Scoop the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, cool the cupcakes in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Pastry Cream
  1. In a saucepan, heat the milk and half the sugar over medium heat until it’s steaming but not boiling.
  2. In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar.
  3. Gradually pour in the hot milk to temper the eggs.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened.
  5. Remove from heat and stir in the butter and vanilla extract, then let cool in the fridge.
Whip Up the Ganache
  1. In a small pot, heat the heavy cream over medium heat until it starts to simmer.
  2. Pour the hot cream over the chocolate chips in a bowl and stir until smooth.
Assemble Your Cupcakes
  1. Once the cupcakes have cooled completely, cut a small hole in the center of each and fill with the pastry cream.
  2. Drizzle the chocolate ganache over the filled cupcakes.

Notes

Leftover cupcakes can be stored in an airtight container in the fridge for up to three days. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free baking flour. Experiment with flavors like adding espresso to the ganache.