If you’ve ever fallen head over heels for a classic Boston cream pie and wished it came in bite-sized, portable portions, then you’re going to love this Boston Cream Pie Cupcakes Recipe. This delightful twist captures all the wonderful elements of the traditional dessert—the tender vanilla sponge, the creamy custard filling, and the silky chocolate glaze—wrapped up in a charming cupcake form. It’s the perfect treat to impress friends or to savor as an indulgent snack, blending comfort and elegance in each heavenly bite.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of this Boston Cream Pie Cupcakes Recipe. Each element plays a crucial role, from building the soft and fluffy cupcake base to creating the silky custard that makes this dessert so special, and finishing with a glossy ganache that provides that signature chocolatey touch.
- 1 ½ cups all-purpose flour: This gives structure to the cupcakes, ensuring they’re tender but not crumbly.
- 1 cup sugar: Adds the perfect amount of sweetness and helps with browning.
- 1 ½ tsp baking powder: The secret to fluffy, light cupcakes that rise beautifully.
- ½ tsp salt: Enhances the flavors and balances the sweetness.
- ½ cup butter (softened): Provides richness and moisture for that melt-in-your-mouth texture.
- 2 large eggs: Help bind ingredients and add structure to the batter.
- 1 tsp vanilla extract: Brings an inviting warmth and classic flavor.
- ½ cup whole milk: Keeps the cupcakes tender and moist.
- 1 ½ cups whole milk (for custard): The base for that smooth, creamy custard filling.
- 3 large egg yolks: Give the custard its rich texture and golden color.
- ½ cup sugar (for custard): Sweetens the custard just right.
- 2 tbsp cornstarch: Thickens the custard into a luscious pudding-like consistency.
- 1 tsp vanilla extract (for custard): Encore for that smooth, classic flavor note.
- 2 tbsp unsalted butter: Adds silkiness and richness to the custard.
- 4 oz dark chocolate (chopped): Key to that deep, glossy ganache topping.
- ½ cup heavy cream: Makes the ganache perfectly smooth and spreadable.
How to Make Boston Cream Pie Cupcakes Recipe
Step 1: Make the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to prevent sticking. In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt. Adding softened butter, eggs, vanilla, and milk will create a rich, creamy batter ready to transform into moist cupcakes. Use an electric mixer to blend everything until it is silky smooth—this ensures an even texture when baked.
Step 2: Bake the Cupcakes
Spoon the batter evenly into your cupcake liners, filling each about two-thirds full to give them room to rise. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cupcakes to cool slightly in the tin, then transfer them to a wire rack to cool completely. This cooling step is essential before filling to keep your custard from melting.
Step 3: Prepare the Custard Filling
Heat 1 ½ cups of whole milk over medium heat until just on the verge of simmering—this keeps the custard smooth without scrambling the eggs later. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until the mixture is pale and uniform. Slowly temper the egg mixture with the hot milk to combine without rushing. Return the entire mix to the saucepan and stir over medium heat continuously until the custard thickens to pudding-like consistency. Finish by stirring in vanilla extract and butter for that irresistible silky texture, then refrigerate until firm and cool.
Step 4: Make the Chocolate Ganache
Place chopped dark chocolate in a heatproof bowl. Warm the heavy cream just until it simmers, then pour it over the chocolate. After a brief rest, stir until smooth and shiny; this glossy ganache will be the decadent topping that ties the Boston Cream Pie Cupcakes Recipe together beautifully. Let it cool slightly so it thickens enough to spread without dripping.
Step 5: Assemble the Cupcakes
Once the cupcakes are fully cooled, create a small hole in the center of each one using a knife or cupcake corer. Fill each cavity with the chilled custard, being careful to avoid overflow. Top each filled cupcake generously with the cooled ganache, spreading it smoothly over the surface for that classic, luxurious finish. Allow the ganache to set for about 15 minutes to firm up before serving these beauties.
How to Serve Boston Cream Pie Cupcakes Recipe
Garnishes
Add a personal touch by dusting the cupcakes lightly with powdered sugar or topping with a few fresh berries for a pop of color and an added hint of tartness against the sweet custard and rich chocolate. A small edible flower or mint leaf can also elevate the look beautifully.
Side Dishes
Boston Cream Pie Cupcakes pair wonderfully with a cup of rich coffee or a smooth black tea to balance the sweetness. For an extra special indulgence, serve alongside a scoop of vanilla ice cream or a simple fruit compote.
Creative Ways to Present
Serve these cupcakes on a pretty cake stand layered with delicate napkins for afternoon tea, or place them in decorative cupcake wrappers for parties and gifts. You can also create a cupcake tower by stacking them – guaranteed to impress your guests and make the dessert table a focal point.
Make Ahead and Storage
Storing Leftovers
Store any leftover Boston Cream Pie Cupcakes Recipe in an airtight container in the refrigerator. The custard and ganache keep best when cool, and the cupcakes will stay fresh for up to three days, ready to delight your taste buds all over again.
Freezing
If you want to save time for later, these cupcakes freeze beautifully without the custard filling. Freeze the plain cupcakes in an airtight container or freezer bag for up to two months. When ready to enjoy, thaw completely before filling and topping with ganache.
Reheating
Rewarm cupcakes gently at room temperature or for a few seconds in the microwave before filling and glazing. Avoid reheating after the custard and ganache are applied, as this may affect texture and melt the delicious coating.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While dark chocolate offers a lovely balance to the sweetness, milk or semi-sweet chocolate can also be used for a creamier, sweeter topping. Just adjust the sugar accordingly if needed.
Is there a way to make this recipe dairy-free?
Yes, you can substitute dairy milk with almond or oat milk and use dairy-free butter and chocolate to keep the rich flavor without any dairy. Just be mindful that custard texture might vary slightly.
Can I make the custard filling ahead of time?
Definitely! The custard benefits from chilling for at least an hour or longer, so it’s perfect to prepare in advance. Just keep it covered in the refrigerator until you’re ready to fill your cupcakes.
What’s the best method to fill the cupcakes neatly?
Using a piping bag helps control the amount of custard going into each cupcake and prevents spills. Alternatively, a small spoon works well if you prefer a more rustic approach.
How can I prevent the ganache from dripping off the cupcakes?
Let the ganache cool to a thicker consistency before spreading. This allows it to set nicely without running off. If it’s too thin, pop it in the fridge for a few minutes, stirring occasionally.
Final Thoughts
I truly hope this Boston Cream Pie Cupcakes Recipe inspires you to bring a little extra joy and sweetness into your kitchen. There is something magical about transforming a beloved dessert classic into perfectly portioned cupcakes that feel like a personal celebration in every bite. So grab your mixing bowl, rally your loved ones, and dive into this delightful baking adventure—you won’t regret it!
Print
Boston Cream Pie Cupcakes Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Boston Cream Pie Cupcakes feature a moist vanilla cupcake base filled with a rich and creamy custard, topped with a luscious dark chocolate ganache. Inspired by the classic Boston cream pie dessert, these individual cupcakes combine the comforting flavors of vanilla, custard, and chocolate in a delightful handheld treat perfect for any occasion.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Custard Filling
- 1 ½ cups whole milk
- 3 large egg yolks
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Chocolate Ganache
- 4 oz dark chocolate (chopped)
- ½ cup heavy cream
Instructions
- Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Using an electric mixer, blend everything together until the batter is smooth and creamy. Spoon the batter evenly into 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. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Custard Filling: Heat 1 ½ cups of whole milk in a medium saucepan over medium heat until it is just about to simmer, then remove from heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate for about 1 hour until cool and firm.
- Make the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just about to simmer, then pour it over the chocolate. Let sit for 2-3 minutes to allow the chocolate to melt, then stir until the ganache is smooth and glossy. Let it cool slightly before using.
- Assemble the Cupcakes: Once the cupcakes have cooled completely, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with the chilled custard filling, packing it in gently without overflow. Spoon the chocolate ganache over the top of each filled cupcake, covering the custard with a rich layer of ganache. Allow the ganache to set for about 15 minutes before serving.
Notes
- Make sure the custard is completely cooled and firm before filling the cupcakes to avoid melting or leakage.
- You can use dark, semi-sweet, or bittersweet chocolate for the ganache, depending on your preferred sweetness level.
- For easier filling, use a piping bag or a small spoon to add the custard into the cupcake centers.
- Store cupcakes refrigerated to keep the custard fresh; bring to room temperature before serving for best flavor.
- If you don’t have a cupcake corer, a small spoon or knife can be used to hollow out the centers carefully.
