Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie. These tender cupcakes are filled with a rich, creamy custard and topped with a glossy chocolate ganache, creating a decadent dessert that’s perfect for any occasion.
Why You’ll Love This Recipe
- Classic flavors with a modern touch: Combines the beloved components of Boston Cream Pie in individual servings.
- Perfect for gatherings: Easy to serve and share, making them a hit at parties or celebrations.
- Make-ahead friendly: Components can be prepared in advance for easy assembly.
- Rich and indulgent: The balance of soft cupcake, creamy filling, and chocolate topping is simply irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vanilla cupcakes (homemade or store-bought)
- Custard filling (made with egg yolks, milk, sugar, cornstarch, vanilla extract)
- Chocolate ganache (semi-sweet chocolate and heavy cream)
Directions
- Prepare the custard filling:
- In a medium saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually add milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.
- Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
- Bake the cupcakes:
- Prepare vanilla cupcakes according to your favorite recipe or package instructions. Allow them to cool completely.
- Fill the cupcakes:
- Using a small knife or cupcake corer, create a hole in the center of each cupcake. Fill with the chilled custard using a spoon or piping bag.
- Make the ganache:
- Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for a minute, then stir until smooth.
- Top the cupcakes:
- Spoon or drizzle the ganache over the top of each cupcake, ensuring the custard is sealed in. Let the ganache set before serving.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 1 hour (for custard)
- Total Time: 1 hour 50 minutes
Variations
- Chocolate cupcakes: Swap the vanilla cupcakes for chocolate ones for an even richer dessert.
- Flavor twist: Add a tablespoon of coffee or orange zest to the ganache for a unique flavor profile.
- Mini cupcakes: Make bite-sized versions for easier snacking.
- Gluten-free: Use gluten-free cupcake mix or ingredients to cater to dietary needs.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes and custard filling separately for up to 2 months. Thaw before assembling.
- Reheating: Serve cold or let sit at room temperature for 15–20 minutes before serving.
FAQs
How do I prevent the custard from curdling?
Cook the custard on medium heat while whisking constantly to ensure even cooking and prevent curdling.
Can I make these cupcakes ahead of time?
Yes, the cupcakes, custard, and ganache can be made ahead and stored separately. Assemble on the day of serving.
What’s the best way to fill cupcakes?
Using a piping bag ensures a neat and even filling, but a spoon works just as well.
Can I use store-bought custard?
Yes, store-bought custard is a convenient alternative if you’re short on time.
How do I make the ganache shiny?
Ensure your chocolate is chopped finely, and stir the ganache until fully smooth for a glossy finish.
Are these cupcakes kid-friendly?
Absolutely! Their sweet and creamy flavors are a hit with kids and adults alike.
Can I substitute the heavy cream in the ganache?
You can use coconut cream for a dairy-free option, though the flavor may vary slightly.
How do I prevent the ganache from dripping too much?
Let the ganache cool slightly before applying to the cupcakes for better control.
Can I use dark chocolate instead of semi-sweet?
Yes, but it will result in a more intense chocolate flavor. Adjust sugar levels if needed.
What’s the origin of Boston Cream Pie?
Boston Cream Pie originated in Boston, Massachusetts, and traditionally features sponge cake, custard filling, and chocolate topping.
Conclusion
Boston Cream Pie Cupcakes are the perfect way to enjoy a classic dessert in a portable, shareable form. With their tender cake, luscious custard, and rich ganache, these cupcakes are a crowd-pleasing treat for any occasion. Try them out, and enjoy the blend of classic and contemporary in every bite!
PrintBoston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring moist vanilla cupcakes filled with creamy pastry cream and topped with rich chocolate ganache.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Pastry Cream Filling:
- In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- In a saucepan, heat the milk over medium heat until it begins to simmer.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Stir in the butter and vanilla extract until smooth.
- Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.
- Prepare the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Stir until the mixture is smooth and glossy. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a hole about 1 inch deep.
- Fill each cupcake with the chilled pastry cream using a piping bag or spoon.
- Spoon or dip the tops of the filled cupcakes into the chocolate ganache, allowing any excess to drip off.
- Let the ganache set before serving.
Notes
- Ensure all ingredients are at room temperature before beginning for better incorporation.
- Do not overmix the batter to avoid dense cupcakes.
- The pastry cream can be made a day in advance and stored in the refrigerator.
- Store assembled cupcakes in the refrigerator and bring to room temperature before serving.