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Authentic Boston Cream Pie Cupcakes with Homemade Pastry Cream and Rich Chocolate Ganache

Close-up of a boston cream pie cupcake cut in half showing vanilla cake, pastry cream filling, and chocolate glaze.
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Make classic Boston Cream Pie flavors in individual cupcake form. This recipe features a moist vanilla cake, a rich homemade pastry cream filling, and a shiny chocolate ganache 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 whole milk
  • 1 cup whole milk (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/4 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk, beginning and ending with the dry mixture. Mix until just combined.
  5. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  6. Prepare the pastry cream: Heat 1 cup milk in a saucepan until simmering. In a separate bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until smooth.
  7. Slowly temper the hot milk into the yolk mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly, about 2 to 3 minutes after it begins to bubble. Remove from heat and stir in 1/4 teaspoon vanilla. Transfer to a bowl, cover the surface directly with plastic wrap, and chill for at least 2 hours.
  8. Prepare the ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth and glossy. Let cool slightly until spreadable.
  9. Core the cooled cupcakes using an apple corer or small knife, leaving the bottom intact.
  10. Transfer the chilled pastry cream to a piping bag fitted with a large round tip. Fill each cored cupcake cavity generously with the pastry cream.
  11. Top each filled cupcake with a spoonful of the chocolate ganache, allowing it to drip slightly down the sides. Serve at room temperature or slightly chilled.

Notes

  • For a quicker filling, you can use a high-quality vanilla instant pudding mix prepared according to package directions, but the homemade pastry cream offers a richer flavor.
  • If you do not want to core the cupcakes, you can slice the tops off after baking, fill the base, and replace the top before glazing.
  • Ensure your pastry cream is fully chilled before piping, or it will be too runny.

Nutrition

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