Boston Cream Pie Cupcakes – A Mini Twist on a Classic Dessert

There’s something magical about turning a beloved dessert into handheld perfection, and that’s exactly what happens with these Boston Cream Pie Cupcakes. Imagine a fluffy vanilla cupcake filled with silky homemade custard and topped with rich, glossy chocolate ganache. Each bite delivers the same luxurious layers as the original pie — but in a perfectly portioned, party-ready size.

Boston Cream Pie, despite its name, is actually a cake layered with pastry cream and chocolate glaze. The story of this iconic dessert goes back to the mid-1800s when it was first served at Boston’s Parker House Hotel. Since then, it’s become a timeless treat — and these cupcakes are a fun, modern take that makes it easier to share (or keep all to yourself).

If you love baking from scratch but want something manageable, this recipe is your sweet spot. The cupcakes are soft and buttery, the custard rich but not too heavy, and the ganache smooth and shiny. It’s an elegant dessert that’s surprisingly easy to make — and it looks like it came straight from a bakery window.

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Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Pastry Cream (Custard Filling):

• 1 ½ cups whole milk
• ¼ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 teaspoon butter (optional for shine)

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Instructions:

1. Preheat oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Combine batter: Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
6. Fill and bake: Divide batter evenly among liners (about ¾ full). Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

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Make the Pastry Cream:

7. Heat milk: In a small saucepan, heat milk over medium heat until just steaming. Do not boil.
8. Whisk yolks and sugar: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
9. Temper mixture: Slowly pour a little of the hot milk into the egg mixture while whisking constantly, then pour the tempered mixture back into the saucepan.
10. Thicken: Cook over medium heat, whisking constantly, until the cream thickens and starts to bubble.
11. Finish: Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed against the surface and refrigerate until cool and thickened.

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Make the Ganache:

12. Heat cream: In a small saucepan or microwave-safe bowl, heat heavy cream until just simmering.
13. Add chocolate: Pour hot cream over chocolate chips and let sit 2 minutes, then stir until smooth. Add butter if desired for extra shine. Let cool slightly before topping cupcakes.

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Assemble the Cupcakes:

14. Create a cavity: Once cupcakes are cool, use a small knife or cupcake corer to remove a small circle from the center of each cupcake.
15. Fill with custard: Spoon or pipe cooled pastry cream into the hole, then replace the top piece of cupcake to seal.
16. Top with ganache: Spoon ganache over each cupcake, letting it drip slightly down the sides for that signature glossy look.
17. Chill and serve: Refrigerate for 30 minutes to set the ganache before serving.

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Tips & Tricks:

• Smooth ganache secret: Stir chocolate and cream gently to avoid air bubbles.
• Faster filling: If short on time, use instant vanilla pudding mix for a quick custard.
• Presentation tip: Top with a curl of chocolate or gold sprinkles for a fancy finish.
• Make-ahead: You can bake the cupcakes and make the custard a day ahead. Just assemble before serving.
• Double the recipe: This batter can easily be doubled to make 24 cupcakes for parties.

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Variations:

• Chocolate Lovers’ Twist: Add cocoa powder to the cupcake batter for a double-chocolate version.
• Berry Boston Cream: Stir a spoonful of raspberry or strawberry jam into the pastry cream for a fruity surprise.
• Mini Version: Bake mini cupcakes and fill them with custard using a piping bag for bite-size treats.

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Serving Suggestions:

These cupcakes are showstoppers at parties, potlucks, and special dinners. Pair them with coffee, espresso, or even a glass of cold milk. Serve on a tiered dessert stand for that “bakery display” look — they’ll be gone in minutes.

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Storage Information:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and fill when ready to serve.
• Do not freeze with custard filling: The texture may become grainy after thawing.

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FAQ:

Can I use boxed cake mix?
Yes! Vanilla or yellow cake mix works perfectly if you’re short on time.

How do I keep the custard from curdling?
Whisk constantly and don’t overheat. Tempering the eggs gently prevents lumps.

Can I use dark chocolate for ganache?
Absolutely. Use any chocolate you love — just note that dark chocolate will make the ganache richer and less sweet.

What’s the difference between Boston Cream Pie and Éclair?
Both feature pastry cream and chocolate, but Boston Cream Pie is cake-based while an éclair uses choux pastry.

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History / Fun Facts:

Boston Cream Pie was declared the official dessert of Massachusetts in 1996 — over a century after its invention at the Parker House Hotel. The dessert became famous for combining elements of French pastry with American-style cake. These cupcakes keep that heritage alive but make it portable, fun, and easy for modern home bakers.

Whether you’re honoring tradition or just craving something decadent, these Boston Cream Pie Cupcakes bring that classic East Coast bakery flavor straight to your kitchen.