Irresistible Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Soft vanilla cupcakes are filled with creamy custard and topped with a rich chocolate ganache for a decadent treat that’s perfect for any occasion.

Ingredients

(Makes 12 cupcakes)

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk

For the Pastry Cream Filling:

• 1 cup (240ml) whole milk
• 3 large egg yolks
• ¼ cup (50g) granulated sugar
• 2 tablespoons (15g) cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 teaspoon light corn syrup (optional, for shine)

Instructions

Step 1: Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

Step 2: Make the Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 2–3 minutes.
4. Remove from heat and stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap (press it against the surface to prevent a skin from forming), and chill in the refrigerator until completely cooled.

Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan or microwave-safe bowl until just simmering.
2. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Add corn syrup for extra shine, if desired. Let the ganache cool slightly to thicken.

Step 4: Assemble the Cupcakes

1. Use a knife or cupcake corer to cut a small hole in the center of each cupcake. Reserve the removed pieces.
2. Spoon or pipe the chilled pastry cream into the holes. Replace the tops of the cupcakes, trimming them to fit, if necessary.
3. Spoon or drizzle the chocolate ganache over the top of each cupcake, allowing it to drip down the sides.

Step 5: Serve

1. Let the ganache set for a few minutes before serving. Store leftovers in the refrigerator for up to 3 days.

Pro Tips

• Make Ahead: Prepare the pastry cream a day in advance to save time.
• Filling Alternatives: Use store-bought vanilla pudding if you’re short on time.
• Decorate: Top with whipped cream or chocolate shavings for an extra touch.

Why You’ll Love This Recipe

• Classic Flavor: The rich pastry cream and chocolate ganache bring Boston Cream Pie vibes to handheld cupcakes.
• Elegant Yet Easy: Perfect for parties, brunches, or as a special dessert.
• Customizable: Experiment with mini cupcakes or add a drizzle of caramel for a twist.

Enjoy these Irresistible Boston Cream Pie Cupcakes and impress your family and friends with this decadent treat. Let me know if you’d like more cupcake ideas or baking tips! 🧁✨🍫