Description

Boston Cream Pie Cupcakes combine the nostalgic flavors of classic Boston cream pie into convenient, handheld cupcakes featuring moist vanilla cake, creamy custard filling, and a glossy chocolate ganache topping, perfect for any occasion.

Ingredients

Scale

For the Vanilla Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract

For the Custard Filling

4 large egg yolks
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
2 1/2 cups whole milk
1 teaspoon vanilla extract

For the Chocolate Ganache

4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream or milk

Instructions

Prepare the Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredients alternating with whole milk, starting and ending with dry ingredients. Fold in the vanilla extract gently until combined.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely to prevent the custard from melting during filling.
Make the Custard Filling: In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the whole milk. Cook over medium heat, stirring constantly until thickened and smooth. Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover surface directly with plastic wrap, and chill thoroughly until set.
Prepare the Chocolate Ganache: Heat the heavy cream or milk until just simmering. Pour over the chopped semi-sweet chocolate and let sit for a minute, then stir gently until glossy and smooth. Allow ganache to cool slightly until thick but still spreadable.
Assemble the Cupcakes: Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake to create a hollow. Fill each hollow generously with the chilled custard using a piping bag or spoon. Dip or spread the chocolate ganache over the top of each cupcake evenly. Refrigerate until ready to serve.

Notes

Ensure cupcakes are completely cooled before filling to avoid melting the custard.
Use high-quality semi-sweet chocolate for the best ganache flavor and texture.
Chill the custard well so it is firm yet pipeable.
Carefully core out cupcake centers to maintain structural integrity.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg

Keywords: Boston Cream Pie Cupcakes, vanilla cupcakes, custard filled cupcakes, chocolate ganache, classic dessert, homemade cupcakes