These Boston cream pie cupcakes are the ultimate handheld version of one of my favorite desserts. I filled soft, spongey vanilla cupcakes with sweet pastry cream and topped them with homemade chocolate ganache frosting. Made with cake mix, homemade custard, and homemade ganache, these cupcakes are surprisingly easy to make and crazy delicious.
If you love Boston cream pie as much as I do, then I guarantee you’ll love these Boston cream pie cupcakes. They have all the elements of the classic dessert but in a miniature, handheld form. Using boxed cake mix gave me plenty of time to focus on the delicious pastry cream and ganache, which are the real stars of the show here.
What’s in This Boston Cream Pie Cupcake Recipe?
- Sugar: Granulated sugar sweetens the custard, while powdered sugar sweetens the ganache frosting and helps give it structure.
- Cornstarch: Thickens the custard.
- Milk: Forms the rich and creamy base of the custard. I prefer whole milk, but any kind will work.
- Eggs: Egg yolks thicken and enrich the custard, while whole eggs help bind the cupcakes and give them structure.
- Butter: Unsalted butter enriches the custard and makes the cupcakes moist and tender.
- Vanilla Extract: Enhances the flavor of the custard.
- Yellow Cake Mix: Makes the cupcakes super easy to put together.
- Chocolate Chips: I like semisweet chocolate chips for a ganache frosting that’s not too sweet, but milk or dark chocolate also works.
- Heavy Cream: Helps thin the ganache to a creamy consistency.
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How to Store
As with any cream-filled cupcakes, I recommend keeping these Boston cream pie cupcakes in the refrigerator for optimal freshness! They’ll keep well for up to 4 days. At room temperature, the cream filling can dissipate and soak into the actual cupcake.
Tips for Success
- As tempting as it may be to skip making the homemade pastry and use instant pudding mix instead, don’t do it! I promise, the classic cream filling of a real Boston cream treat is far better than instant pudding.
- Personally, I cut about 1 inch wide and 1 inch deep into my cupcakes. That always gives me the perfect cupcake-to-cream ratio.
- I always use a piping bag when filling the cupcakes. With a piping bag, I feel that I have more control over how much cream goes into each cupcake. You can certainly just use a spoon to put the filling in the cupcake, but it might not be as clean and neat as a piping bag.
- If you try to coat the cupcakes in ganache while it’s too warm, it won’t work out so well. The chocolate ganache needs about 10-15 minutes to cool, creating a deliciously thick texture.
- Don’t try to freeze these cupcakes. Sadly, the cream filling doesn’t hold up well when frozen.
Boston Cream Pie Cupcakes Recipe
Ingredients
For the Pastry Cream
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
For the Vanilla Cupcakes
- 13.25 ounces yellow cake mix (1 box)
- 1 cup water
- ⅓ cup unsalted butter melted (⅔ stick)
- 3 large eggs
For the Chocolate Ganache Frosting
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set (optional)
Instructions
For the Pastry Cream
- Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.¼ cup granulated sugar, 1 tablespoon cornstarch, 1 cup milk
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.2 egg yolks
- Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add the butter and vanilla. Stir until smooth. Set aside to cool to room temperature.1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract
For the Vanilla Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners.
- Whisk together the cake mix, water, butter, and eggs.13.25 ounces yellow cake mix, 1 cup water, ⅓ cup unsalted butter, 3 large eggs
- Fill the cupcake liners about halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.
For the Chocolate Ganache Frosting and Assembly
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals until the chocolate is completely melted. Sift in powdered sugar and allow to cool for about 10 minutes.½ cup semisweet chocolate chips, ¼ cup heavy cream, 2 tablespoons powdered sugar
- Once everything is cooled and ready, cut out the centers of the cupcakes. Fill in the centers with pastry cream. Top the cupcakes with the chocolate ganache.
Notes
How to Make Boston Cream Pie Cupcakes Step-by-Step
Heat the Custard: Add ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 cup of milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
Temper the Eggs: Add a little bit of mixture to 2 large egg yolks and whisk together, then add the egg mixture to the milk mixture.
Thicken the Custard: Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
Enrich the Custard: Remove from heat and add 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract. Stir until smooth. Set aside to cool to room temperature.
Mix the Batter: Preheat your oven to 350°F. Line a 12-count cupcake tin with cupcake liners. Whisk together 13.25 ounces (1 box) of yellow cake mix, 1 cup of water, ⅓ cup of melted unsalted butter, and 3 large eggs.
Bake the Cupcakes: Fill the cupcake liners about halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.
Make the Ganache Frosting: Combine ½ cup of semisweet chocolate chips and ¼ cup of heavy cream in a microwave-safe bowl. Microwave in 15-second intervals until the chocolate is completely melted. Sift in 2 tablespoons of powdered sugar and allow to cool for about 10 minutes.
Fill and Frost the Cupcakes: Once everything is cooled and ready, cut out the centers of the cupcakes. Fill in the centers with pastry cream. Top the cupcakes with the chocolate ganache.
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