Get ready to fall in love with a timeless classic transformed into an irresistible handheld treat. This Boston Cream Pie Cupcakes Recipe captures all the luscious flavors of the beloved Boston Cream Pie, featuring moist vanilla cupcakes filled with creamy custard and topped with a silky chocolate ganache. Whether you’re whipping these up for a family gathering, a special occasion, or just because you deserve a decadent indulgence, these cupcakes promise to deliver comfort, joy, and a whole lot of yum in every bite.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, this Boston Cream Pie Cupcakes Recipe comes together beautifully. Each component plays a crucial role, from ensuring a moist crumb to creating that perfect creamy filling and glossy chocolate topping.
- 1 ½ cups all-purpose flour: The backbone for tender, fluffy cupcakes with the perfect crumb.
- 1 cup sugar: Adds just the right amount of sweetness and helps with browning.
- 1 ½ tsp baking powder: Guarantees your cupcakes rise perfectly light and airy.
- ½ tsp salt: Balances flavors and elevates the overall taste.
- ½ cup butter (softened): Brings richness and moisture to the cupcake batter.
- 2 large eggs: Helps bind the ingredients and adds structure to the cupcakes.
- 1 tsp vanilla extract: Adds a warm, inviting flavor that complements every other element.
- ½ cup whole milk: Keeps the cupcakes tender and moist with a creamy texture.
- 1 ½ cups whole milk (for custard): The creamy base for the luscious custard filling.
- 3 large egg yolks: Key for a rich and silky custard.
- ½ cup sugar (for custard): Sweetens the filling just right.
- 2 tbsp cornstarch: Thickens the custard to the perfect consistency.
- 1 tsp vanilla extract (for custard): Infuses the filling with a delightful aroma and flavor.
- 2 tbsp unsalted butter (for custard): Adds smoothness and richness to the custard.
- 4 oz dark chocolate (chopped): The star of the ganache, providing deep, indulgent chocolate flavor.
- ½ cup heavy cream: Creates a silky texture and luscious sheen in the ganache.
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 your muffin tin with cupcake liners to keep things clean and easy. In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning. Next, add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Grab your electric mixer and blend everything until smooth and creamy. This batter is your base—light, fluffy, and ready to become the perfect vessel for that creamy custard middle.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full so they have room to rise without spilling over. Pop the tray into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool for a bit in the tin before transferring the cupcakes to a wire rack to cool completely—this cool-down is crucial for the next assembly steps.
Step 3: Prepare the Custard Filling
While the cupcakes are cooling, it’s time to make the star of the show: the custard filling. Heat 1½ cups of whole milk in a saucepan over medium heat until it almost simmers, then remove it from heat to prevent scorching. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale—this mix will thicken beautifully with gentle heat. Slowly pour the hot milk into the egg mixture while whisking constantly; this tempers the eggs and keeps your custard silky. Return the combined mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens to pudding-like consistency. Finish it off by stirring in vanilla extract and butter until smooth. Cover with plastic wrap and refrigerate until cool and firm, which takes about an hour.
Step 4: Make the Chocolate Ganache
The finishing touch to your cupcakes is a rich chocolate ganache that makes every bite heavenly. Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream just until it’s about to simmer, then pour it over the chocolate. Let it sit for a few minutes—this magic pause melts the chocolate gently. Stir until you have a smooth, silky ganache. Allow it to cool slightly before topping the cupcakes so it sets beautifully.
Step 5: Assemble the Cupcakes
Once your cupcakes have cooled, carefully cut or core a small hole in the center of each one. Fill the holes with the chilled custard, taking care to pack it nicely without overflowing. Finally, spoon the chocolate ganache over the filled cupcakes, creating an irresistible glossy cap. Let the ganache set for about 15 minutes before indulging in these little slices of heaven.
How to Serve Boston Cream Pie Cupcakes Recipe
Garnishes
To elevate your Boston Cream Pie Cupcakes Recipe even further, consider sprinkling a few flecks of gold dust or edible glitter on top for festive occasions. Fresh berries, especially raspberries or sliced strawberries, can add a pop of color and a hint of tartness that beautifully contrasts the creamy sweetness. For a rustic rustic twist, a light dusting of powdered sugar around the edges can add visual interest and a touch of elegance.
Side Dishes
These cupcakes stand perfectly on their own, but if you want to serve them alongside something, pairing them with a simple cup of coffee or a rich hot chocolate can take the experience next level. For brunch or afternoon tea, consider a fresh fruit salad or a light citrus sorbet to balance the richness of the custard and chocolate.
Creative Ways to Present
Try placing the Boston Cream Pie Cupcakes Recipe on a tiered dessert stand for a charming display at gatherings. You can also pipe delicate rosettes of whipped cream around the edges or add a drizzle of salted caramel over the ganache for an unexpected flavor twist. Wrapping each cupcake in a decorative cupcake sleeve or topping with a miniature chocolate decoration can turn them into perfect party favors or gifts.
Make Ahead and Storage
Storing Leftovers
Once assembled, store any leftover Boston Cream Pie Cupcakes Recipe in an airtight container in the refrigerator. Because of the custard filling, these cupcakes benefit from being kept chilled to maintain freshness and prevent spoilage. They will stay delicious for up to three days when stored properly.
Freezing
If you want to save some for later, freeze the cupcakes before adding the custard and ganache. Wrap each cupcake individually in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to two months. When ready to enjoy, thaw them in the refrigerator overnight before filling and topping.
Reheating
Reheat refrigerated cupcakes slightly in the microwave for about 10-15 seconds to take the chill off before serving. Avoid heating too long to prevent melting the custard filling or ganache. For frozen cupcakes, allow them to thaw fully in the fridge before gently warming if desired.
FAQs
Can I use low-fat milk instead of whole milk for the custard?
Whole milk is preferred for the creamy texture and richness it brings to the custard, but you can use low-fat milk if needed. Just be aware that the custard may be less rich and slightly thinner in texture.
Is it necessary to refrigerate the cupcakes after assembling?
Yes, refrigeration is important because of the custard filling. It keeps the filling fresh and safe to eat while also helping the ganache set nicely on top.
Can I make the chocolate ganache ahead of time?
Absolutely! The ganache can be made a day in advance and stored covered in the refrigerator. You’ll just want to gently rewarm it to a pourable consistency before topping the cupcakes.
What if I don’t have a cupcake corer – how else can I fill the cupcakes?
You can use a small knife to carefully cut out a cone-shaped section from the center of each cupcake. Just be sure to remove enough to hold a good amount of custard without breaking the cupcake apart.
Can this Boston Cream Pie Cupcakes Recipe be made gluten-free?
Yes, by substituting the all-purpose flour for a gluten-free flour blend suitable for baking, you can make this recipe gluten-free. Make sure your blend contains xanthan gum or another binder for the best texture.
Final Thoughts
This Boston Cream Pie Cupcakes Recipe is one of those delightful desserts that can bring so much joy with every bite. From the tender vanilla cupcake to the luscious custard filling and rich chocolate ganache, it’s a perfect harmony of textures and flavors. So why wait? Gather your ingredients and treat yourself and your loved ones to this timeless classic reinvented in cupcake form—you won’t regret it!
Print
Boston Cream Pie Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring light and fluffy vanilla cupcakes filled with a rich, creamy custard and topped with a smooth dark chocolate ganache. Perfect for special occasions or an indulgent treat, this recipe combines baking and stovetop cooking methods to create a decadent dessert that impresses with every bite.
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 flour, sugar, baking powder, and salt. Add softened butter, eggs, vanilla extract, and milk, then blend with an electric mixer until smooth and creamy. Spoon batter evenly into liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Custard Filling: Heat 1 ½ cups milk in a medium saucepan over medium heat until just about to simmer, then remove from heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to pudding consistency. Remove from heat, stir in vanilla extract and butter until smooth. Cover with plastic wrap and refrigerate for about 1 hour until cool and firm.
- Make the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just about to simmer, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and fully melted. Allow ganache to cool slightly before assembling.
- Assemble the Cupcakes: Once cooled, core the center of each cupcake using a small knife or cupcake corer to create a hole. Fill each cavity with chilled custard, packing it in carefully. Spoon the chocolate ganache over the top of each cupcake, covering the custard completely. Allow ganache to set for 15 minutes before serving.
Notes
- Ensure eggs are tempered properly to avoid scrambling when making custard.
- You can substitute the dark chocolate with semi-sweet chocolate if preferred.
- For easier coring, use a specialized cupcake corer tool or a small, sharp knife gently.
- Store assembled cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
- Allow cupcakes and custard to cool completely before assembling to prevent melting the ganache.
