Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are delightfully light and moist cupcakes filled with creamy vanilla custard and topped with a rich chocolate ganache. They’re not overly sweet or heavy either. I think they’re a perfect treat for any occasion, and if you’re not a fan of custard, feel free to fill them with whipped cream. They will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.

When you make a fluffy vanilla cupcake and pair it with a smooth, creamy filling and a decadent chocolate topping, you get the perfect cupcake. The addition of chocolate ganache just sends it over the top. I’ve really been in the mood for a delicious treat, and these dreamy cupcakes remind me of the classic Boston Cream Pie. Not a fan of custard? Don’t worry, they’re still delicious with other fillings.

Kitchen Equipment Needed:

• Muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric mixer
• Whisk
• Saucepan
• Piping bag or ziplock bag
• Cooling rack

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
2. Prepare the Cupcakes:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, beat the butter and sugar together until light and fluffy. 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, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a cooling rack.
3. Make the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
   • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Cook for an additional 1-2 minutes, then remove from heat.
   • Stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until cool.
4. Prepare the Chocolate Ganache:
   • Place the chocolate chips 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 chips and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.
5. Assemble the Cupcakes:
   • Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake, making a small well for the custard filling.
   • Fill a piping bag or ziplock bag with the cooled custard and pipe it into the center of each cupcake.
   • Spoon the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.
6. Serve: Allow the ganache to set before serving. Enjoy these delightful Boston Cream Pie Cupcakes as a perfect treat for any occasion!

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are delightfully light and moist cupcakes filled with creamy vanilla custard and topped with a rich chocolate ganache. They’re not overly sweet or heavy either. I think they’re a perfect treat for any occasion, and if you’re not a fan of custard, feel free to fill them with whipped cream. They will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.

Print Recipe Pin Recipe

Equipment

• Muffin tin
• Paper cupcake liners
• Mixing bowls 
• Electric mixer
• Whisk
• Saucepan
• Piping bag or ziplock bag
• Cooling rack

Ingredients

  

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• For the Custard Filling:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

 

• Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
• Prepare the Cupcakes:
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large mixing bowl, beat the butter and sugar together until light and fluffy. 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, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a cooling rack.
• Make the Custard Filling:
• In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
• Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Cook for an additional 1-2 minutes, then remove from heat.
• Stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until cool.
• Prepare the Chocolate Ganache:
• Place the chocolate chips 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 chips and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.
• Assemble the Cupcakes:
• Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake, making a small well for the custard filling.
• Fill a piping bag or ziplock bag with the cooled custard and pipe it into the center of each cupcake.
• Spoon the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.
• Serve: Allow the ganache to set before serving. Enjoy these delightful Boston Cream Pie Cupcakes as a perfect treat for any occasion!