Irresistible Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are the perfect blend of soft vanilla cupcakes, creamy custard filling, and rich chocolate ganache. They’re everything I love about the classic Boston Cream Pie but in handheld, party-ready form. Every bite delivers that smooth, sweet custard and the satisfying chocolate topping, wrapped in a fluffy cupcake shell.

Why You’ll Love This Recipe

I love how these cupcakes combine three distinct textures—fluffy cake, silky filling, and smooth chocolate—into one perfect bite. They look impressive but are actually pretty easy to pull together with a bit of planning. They’re a hit at birthdays, holidays, or any day I feel like treating myself. These cupcakes also store well, making them a make-ahead dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the pastry cream:

• Whole milk
• Granulated sugar
• Cornstarch
• Egg yolks
• Unsalted butter
• Vanilla extract

For the chocolate ganache:

• Semi-sweet chocolate (chopped or chips)
• Heavy cream

Directions

1. I start by making the pastry cream. In a saucepan, I heat the milk until it’s just about to simmer. In a separate bowl, I whisk sugar, cornstarch, and egg yolks until smooth. Then I slowly whisk the hot milk into the egg mixture to temper it, pour it back into the pan, and cook until thick. I remove it from the heat, stir in butter and vanilla, and let it chill.

2. For the cupcakes, I cream the butter and sugar until light and fluffy, then add eggs and vanilla. I alternate adding dry ingredients and milk, mixing until just combined. I divide the batter into lined cupcake tins and bake until golden.

3. Once the cupcakes cool, I use a small knife or cupcake corer to remove the centers and spoon in the chilled pastry cream.

4. For the ganache, I heat the cream until steaming, pour it over the chocolate, let it sit, then stir until smooth and glossy. I spoon or dip the tops of each cupcake in ganache.

5. I chill them briefly to set the topping before serving.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 30 minutes
Chill time (for pastry cream and ganache): 1–2 hours
Bake time: 18–20 minutes
Total time: about 2.5 to 3 hours including chilling

Variations

• I sometimes add a splash of espresso to the ganache for a mocha twist.

• For a fruitier version, I mix a bit of raspberry jam into the pastry cream.

• If I’m short on time, I use store-bought vanilla pudding and ganache as shortcuts.

• I love using dark chocolate for a more intense topping.

• I occasionally flavor the cupcakes with almond extract instead of vanilla for a subtle nutty twist.

storage/reheating

I store the cupcakes in the fridge in an airtight container for up to 3 days. I like to let them sit at room temperature for about 15–20 minutes before serving so the ganache softens slightly. These don’t freeze well once assembled, but the cupcakes and pastry cream can be made ahead and frozen separately.

FAQs

How do I keep the pastry cream from getting lumpy?

I make sure to whisk continuously while cooking the pastry cream and temper the eggs slowly with hot milk to prevent scrambling.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes and make the pastry cream the day before. I assemble them the next day to keep everything fresh.

What’s the best way to fill the cupcakes?

I use a small knife or a cupcake corer to remove the center, then spoon or pipe the pastry cream into the hole until full.

Can I use a different type of chocolate for the ganache?

Definitely. I’ve used dark, milk, and even white chocolate, depending on what I have on hand or the flavor I’m going for.

Do these need to be refrigerated?

Yes, because of the pastry cream, I always refrigerate them. I bring them to room temperature before serving for the best texture.

Conclusion

These Boston Cream Pie Cupcakes are the ultimate bite-sized dessert for anyone who loves rich flavors and elegant presentation. They bring together the best parts of the classic dessert in a fun and convenient form. I always find myself reaching for seconds, and they never fail to impress a crowd. Give them a try—I think they’ll become a favorite in your dessert lineup, too.

Irresistible Boston Cream Pie Cupcakes

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• Author: Linda
• Prep Time: 30 minutes
• Total Time: 2.5 to 3 hours
• Yield: 12 standard cupcakes
• Category: Dessert, Cupcakes
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring fluffy vanilla cupcakes filled with silky pastry cream and topped with rich chocolate ganache. Perfect for parties or make-ahead treats, these mini Boston cream pies are elegant, indulgent, and incredibly delicious.

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Ingredients

For the Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the Pastry Cream:

• Whole milk
• Granulated sugar
• Cornstarch
• Egg yolks
• Unsalted butter
• Vanilla extract

For the Chocolate Ganache:

• Semi-sweet chocolate (chopped or chips)
• Heavy cream

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Instructions

1. Make Pastry Cream: Heat milk until simmering. In another bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk in hot milk to temper. Return mixture to pan and cook until thick. Remove from heat, stir in butter and vanilla, then chill.
2. Make Cupcakes: Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding dry ingredients and milk. Divide batter into lined cupcake tin and bake for 18–20 minutes. Cool completely.
3. Fill Cupcakes: Use a knife or cupcake corer to remove centers. Fill with chilled pastry cream.
4. Make Ganache: Heat cream until steaming. Pour over chocolate, let sit, then stir until smooth. Spoon or dip cupcake tops in ganache.
5. Chill and Serve: Let ganache set briefly in the fridge before serving.

 

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Notes

• Add espresso to ganache for a mocha twist.
• Swirl raspberry jam into pastry cream for fruity flavor.
• Use dark or white chocolate for different ganache options.
• Store-bought pudding and ganache work in a pinch.
• Almond extract can replace vanilla for a nutty aroma.