Boston Cream Pie Cupcakes bring together the best parts of the traditional Boston Cream Pie in a convenient cupcake form. With their soft vanilla base, smooth custard center, and decadent chocolate topping, they’re the perfect treat for any occasion. Easy to make and absolutely delicious, these cupcakes will impress your family and friends!
Ingredients
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
For the custard filling:
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Saucepan
- Whisk
- Electric mixer
- Piping bag or small spoon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the cupcake batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla. Gradually add dry ingredients, alternating with milk, until just combined.
- Bake the cupcakes: Fill cupcake liners about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make the custard filling: Heat milk in a saucepan over medium heat until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in vanilla. Let cool completely.
- Prepare the ganache: Heat heavy cream in a small saucepan until steaming (do not boil). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
- Assemble the cupcakes: Using a knife or a cupcake corer, cut out a small hole in the center of each cupcake. Fill with custard using a piping bag or small spoon. Replace the top of the cupcake (trimming if needed).
- Top with ganache: Spoon or dip the tops of the cupcakes into the chocolate ganache. Let set at room temperature or in the refrigerator for a few minutes.
Tips
- Make the custard a day ahead to save time.
- If you don’t have heavy cream for the ganache, use a mix of butter and milk as a substitute.
- Store cupcakes in the refrigerator for up to 3 days.
These Boston Cream Pie Cupcakes are a bite-sized take on a classic dessert. Perfectly balanced with their creamy custard filling and rich chocolate topping, they’ll quickly become a favorite in your recipe collection. Give them a try for your next party or gathering—you won’t regret it!
Boston Cream Pie Cupcakes Recipe – Delicious and Easy
These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Moist vanilla cupcakes, creamy custard filling, and a rich chocolate ganache make them irresistible!
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Saucepan
- Whisk
- Electric mixer
- Piping bag or small spoon
Ingredients
- For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- For the custard filling:
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the cupcake batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla. Gradually add dry ingredients, alternating with milk, until just combined.
- Bake the cupcakes: Fill cupcake liners about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make the custard filling: Heat milk in a saucepan over medium heat until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in vanilla. Let cool completely.
- Prepare the ganache: Heat heavy cream in a small saucepan until steaming (do not boil). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
- Assemble the cupcakes: Using a knife or a cupcake corer, cut out a small hole in the center of each cupcake. Fill with custard using a piping bag or small spoon. Replace the top of the cupcake (trimming if needed).
- Top with ganache: Spoon or dip the tops of the cupcakes into the chocolate ganache. Let set at room temperature or in the refrigerator for a few minutes.
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