Boston Cream Pie Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: cupcakes

Calories: 206kcal

Author: Becky Hardin - Easy Dessert Recipes

Soft, spongey vanilla cupcakes are filled with sweet pastry cream and topped with homemade chocolate ganache frosting. Boston cream pie cupcakes are tasty, impressive desserts that you'll love serving!

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Equipment

Ingredients

For the Pastry Cream

¼ cup granulated sugar 50 grams
1 tablespoon cornstarch 8 grams
1 cup milk 227 grams
2 egg yolks 28 grams (reserve whites for the cupcakes below)
1 tablespoon unsalted butter 14 grams
1 teaspoon pure vanilla extract 4 grams

For the Vanilla Cupcakes

1¼ cups all-purpose flour 150 grams
2 teaspoons baking powder 8 grams
½ teaspoon kosher salt 1.5 grams
6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
¾ cup granulated sugar 150 grams
6 tablespoons buttermilk 85 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
3 egg whites 105 grams, room temperature
6 tablespoons milk 85 grams, room temperature

For the Chocolate Ganache Frosting

½ cup semisweet chocolate chips 85 grams
¼ cup heavy cream 57 grams
2 tablespoons powdered sugar 14 grams

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 flour, baking powder, and salt. Set aside.
1¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
In a large bowl, using a hand mixer, beat the butter and sugar together until light and fluffy.
6 tablespoons unsalted butter, ¾ cup granulated sugar
Stir in buttermilk and vanilla extract.
6 tablespoons buttermilk, 1 teaspoon pure vanilla extract
Add egg whites and mix until well combined.
3 egg whites
Add half of the dry ingredients to the batter and mix until well combined. Mix in the milk. Add remaining dry ingredients and mix until well combined.
6 tablespoons milk
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.

Video

Notes

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.
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.

Storage: Store Boston cream pie cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition