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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are the cozy, crowd-pleasing treat that feels fancy but won’t eat your afternoon, with a silky vanilla custard center and glossy chocolate top.
Print Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes (vanilla base)
  • 1.25 cups 1 1/4 cups all-purpose flour
  • 1.25 tsp 1 1/4 tsp baking powder
  • 0.25 tsp 1/4 tsp salt
  • 0.5 cups 1/2 cup unsalted butter, softened
  • 0.75 cups 3/4 cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 2 tsp 2 tsp vanilla extract
  • 0.5 cups 1/2 cup whole milk, room temperature
For the vanilla custard filling (pastry cream)
  • 2 cups 2 cups whole milk
  • 0.5 cups 1/2 cup granulated sugar
  • 4 large 4 large egg yolks
  • 0.25 cups 1/4 cup cornstarch
  • 2 tbsp 2 tbsp unsalted butter
  • 2 tsp 2 tsp vanilla extract
For the chocolate ganache topping
  • 4 oz 4 oz semisweet chocolate, finely chopped
  • 0.5 cups 1/2 cup heavy cream
  • 1 tbsp 1 tbsp light corn syrup (optional, for shine)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Make the cupcake batter
  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
  3. Add eggs one at a time, mixing after each, then stir in vanilla.
  4. Alternate adding the dry ingredients with the milk in 3 parts, beginning and ending with the dry mix. Don’t overmix—stop when just combined.
Bake
  1. Divide batter evenly among liners (about 3 tablespoons per cup).
  2. Bake 16–20 minutes, or until a toothpick comes out clean and tops spring back lightly.
  3. Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.
Make the vanilla custard filling (pastry cream)
  1. In a medium saucepan, heat the milk until steaming but not boiling.
  2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
  3. Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper.
  4. Pour mixture back into saucepan with remaining milk and cook over medium-low heat, whisking constantly, until it thickens and just begins to bubble (about 2–3 minutes).
  5. Remove from heat and whisk in butter and vanilla.
  6. Press a piece of plastic wrap directly on the surface to prevent a skin and chill until firm, about 1 hour.
Fill the cupcakes
  1. Once custard is chilled and cupcakes are cooled, core out the center of each cupcake with a small knife or corer, leaving a small base.
  2. Spoon or pipe 1–2 tablespoons of vanilla custard into each cupcake. Keep the removed cake pieces to top the filling or discard.
Make the chocolate ganache
  1. Place chopped chocolate in a heatproof bowl.
  2. Heat cream until it just begins to simmer, then pour over chocolate and let sit 1 minute.
  3. Stir gently until glossy and smooth; add corn syrup if using.
  4. Let cool slightly so ganache thickens but is still pourable.
Finish
  1. Spoon or pour a tablespoon of ganache over each filled cupcake, smoothing with a small spatula or back of a spoon.
  2. Chill cupcakes until ganache sets, about 15–30 minutes.
  3. Serve slightly chilled or at room temperature.

Notes

Consider using instant vanilla pudding for a quick custard if short on time. Chill custard well before piping to avoid mess.