If you adore Boston Cream Pie but want a handheld version, these Boston Cream Pie Cupcakes are your answer! Featuring a soft and moist vanilla cake, a creamy custard filling, and a glossy chocolate glaze on top, these cupcakes are an irresistible treat that combines all the flavors of the beloved dessert in a convenient, bite-sized form. Perfect for parties, potlucks, or any time you want to impress!
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Pastry Cream Filling:
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Glaze:
4 oz semi-sweet chocolate, chopped
1/4 cup heavy cream
2 tablespoons unsalted butter
Equipment Needed
Muffin tin
Cupcake liners
Mixing bowls
Whisk
Saucepan
Electric mixer (optional)
Pastry bag (optional)
Instructions
1. Make the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Scoop the batter into the prepared cupcake liners, filling each about 2/3 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, then transfer them to a wire rack to cool completely.
2. Make the Pastry Cream:
In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Once the milk mixture is hot but not boiling, gradually whisk it into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2–3 minutes. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool to room temperature, then cover and refrigerate for at least 1 hour to set.
3. Make the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
4. Assemble the Cupcakes:
Once the cupcakes are cool, use a small knife or cupcake corer to create a well in the center of each cupcake. Fill a pastry bag with the chilled pastry cream and pipe it into the well of each cupcake until it’s full.
5. Glaze the Cupcakes:
Once all the cupcakes are filled, spoon the chocolate glaze over the top of each one, letting it drip down the sides.
Tips for Success
For extra smooth pastry cream, make sure to strain it before refrigerating. If you don’t have a pastry bag, you can also use a spoon or small zip-top bag with the tip cut off to fill the cupcakes.
These Boston Cream Pie Cupcakes are a showstopper dessert that perfectly balances the flavors of vanilla, chocolate, and custard in every bite. Whether you’re serving them at a party or just treating yourself, these cupcakes are sure to delight. Give them a try and experience the magic of this classic dessert in a fun, bite-sized form!
Irresistible Boston Cream Pie Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Saucepan
- Electric mixer (optional)
- Pastry bag (optional)
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Pastry Cream Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- For the Chocolate Glaze:
- 4 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Scoop the batter into the prepared cupcake liners, filling each about 2/3 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, then transfer them to a wire rack to cool completely.
- Make the Pastry Cream:
- In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Once the milk mixture is hot but not boiling, gradually whisk it into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2–3 minutes. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool to room temperature, then cover and refrigerate for at least 1 hour to set.
- Make the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
- Assemble the Cupcakes:
- Once the cupcakes are cool, use a small knife or cupcake corer to create a well in the center of each cupcake. Fill a pastry bag with the chilled pastry cream and pipe it into the well of each cupcake until it's full.
- Glaze the Cupcakes:
- Once all the cupcakes are filled, spoon the chocolate glaze over the top of each one, letting it drip down the sides.
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