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Boston Cream Pie Cupcakes

Soft vanilla cupcakes filled with silky pastry cream and topped with glossy chocolate ganache — a mini twist on the classic Boston Cream Pie.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 1.5 cups whole milk for custard
  • 0.25 cup granulated sugar for custard
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon butter for custard
  • 1 teaspoon vanilla extract for custard
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 1 teaspoon butter for ganache

Equipment

  • Mixing bowls
  • Saucepan
  • Muffin tin
  • Hand mixer or stand mixer
  • Whisk
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, baking powder, and salt together.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs and vanilla extract; mix well.
  5. Alternate adding flour mixture and milk until combined.
  6. Bake 18–20 minutes. Cool completely.
  7. Prepare custard by heating milk, whisking yolks, sugar, and cornstarch, then tempering and cooking until thick.
  8. Add butter and vanilla to custard; chill.
  9. Make ganache by pouring hot cream over chocolate; stir until smooth.
  10. Core cooled cupcakes, fill with pastry cream, and top with ganache.

Notes

Refrigerate cupcakes after assembly and enjoy within 3 days for best texture.