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Boston Cream Pie Cupcakes: A Delicious Twist on a Classic Dessert

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These delightful cupcakes are filled with rich pastry cream and topped with a luscious chocolate ganache, making them perfect for any celebration or a sweet treat at home.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients. Do not overmix; a few lumps are okay!
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. In a medium saucepan, heat the milk over medium heat until just about to simmer.
  10. In a separate bowl, whisk together the sugar, cornstarch, and salt.
  11. Add the egg yolks to the sugar mixture and whisk until smooth. Gradually pour in the hot milk while whisking constantly to temper the eggs.
  12. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling, about 5-7 minutes.
  13. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
  14. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature. Refrigerate for at least 1 hour to set.
  15. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
  16. Add the chopped chocolate and butter to the hot cream, letting it sit for a minute to melt.
  17. Whisk until smooth and glossy. Allow to cool slightly before using.

Notes

  • Ensure the cupcakes are completely cool before filling them with pastry cream to prevent melting.
  • You can use a piping bag to fill the cupcakes for a neater presentation.
  • The ganache can be poured over the cupcakes or used to dip the tops for a more rustic look.

Find it online: https://psrecipeswillow.com/2025/05/boston-cream-pie-cupcakes/