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Classic Boston Cream Pie Cupcakes with Homemade Pastry Cream and Chocolate Ganache

Close-up of a boston cream pie cupcakes cut in half, showing vanilla cake, pastry cream filling, and chocolate glaze.
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Make these Boston Cream Pie Cupcakes for a perfect bite-sized version of the classic dessert. You get moist vanilla cake, smooth pastry cream filling, and a rich chocolate glaze topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt (for pastry cream)
  • 2 large egg yolks
  • 1 1/2 cups whole milk (for pastry cream)
  • 2 tablespoons unsalted butter (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Vanilla Cupcakes: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the Pastry Cream Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in the 1 1/2 cups of whole milk until smooth.
  8. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. Cook for 1 minute more, still stirring.
  9. Remove the pan from the heat. In a small bowl, whisk the 2 egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
  10. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to medium heat and cook, stirring constantly, until the custard thickens again and boils for 1 minute.
  11. Remove from heat. Stir in the 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth.
  12. Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm.
  13. Fill the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small cone or plug from the center of each cupcake.
  14. Transfer the chilled pastry cream to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off). Fill the hollowed center of each cupcake with the pastry cream. Replace the cake piece you removed, if desired.
  15. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.
  16. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not let it boil rapidly.
  17. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  18. Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly until it thickens enough to coat the top of the cupcakes without immediately running off.
  19. Top the Cupcakes: Spoon or drizzle the chocolate ganache over the filled cupcakes. Allow the ganache to set before serving.

Notes

  • For the best results with the pastry cream, use whole milk for a richer texture.
  • If you want a faster filling, you can substitute the homemade pastry cream with a high-quality vanilla pudding mix prepared according to package directions, but chill it well first.
  • Make the ganache slightly warm when pouring; if it cools too much, it will be too thick to spread evenly.

Nutrition

Find it online: https://kitchenican.com/boston-cream-pie-cupcakes-recipe/