Irresistible Boston Cream Pie Cupcakes: A Classic Treat in Miniature Form

by

Boston Cream Pie is a classic American dessert that has delighted sweet tooths for generations. With its origins rooted in the mid-19th century, this cake—not a pie—features layers of tender sponge cake, filled with rich vanilla pastry cream, and topped with a glossy chocolate ganache. Now imagine all that deliciousness, but in a perfectly portable, individually sized cupcake form. That’s exactly what you get with Boston Cream Pie Cupcakes—an irresistible fusion of flavors and textures in every bite.

The Magic of Miniature Desserts

There’s something undeniably charming about cupcakes. They’re easy to share, perfect for parties, and offer just the right amount of sweetness to satisfy your cravings. Boston Cream Pie Cupcakes take all the elements you love about the classic dessert and package them into a handheld treat, complete with soft cake, creamy filling, and a decadent chocolate topping.

Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

For the Pastry Cream Filling:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, finely chopped
  • 1 tbsp unsalted butter

Instructions

Step 1: Prepare the Cupcakes

  1. Preheat Your Oven:
    • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Bake the Cupcakes:
    • Divide the batter evenly among the prepared muffin cups, 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 pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Pastry Cream

  1. Heat the Milk and Cream:
    • In a medium saucepan, combine the milk and heavy cream and bring to a gentle simmer over medium heat.
  2. Mix the Egg Yolks:
    • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
  3. Temper the Eggs:
    • Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan.
  4. Cook the Pastry Cream:
    • Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Cook for 1-2 more minutes, then remove from heat. Stir in the butter and vanilla extract.
  5. Cool the Pastry Cream:
    • Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.

Step 3: Fill the Cupcakes

  1. Create the Holes:
    • Once the cupcakes have cooled, use a small paring knife or a cupcake corer to cut a small hole in the center of each cupcake, reserving the cut-out pieces.
  2. Fill with Pastry Cream:
    • Spoon or pipe the chilled pastry cream into the holes, filling each cupcake generously. Replace the cut-out pieces on top, trimming to fit if necessary.

Step 4: Make the Chocolate Ganache

  1. Heat the Cream:
    • In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl.
  2. Make the Ganache:
    • Let the mixture sit for a minute to melt the chocolate, then stir until smooth and glossy. Stir in the butter until fully incorporated.

Step 5: Top the Cupcakes

  1. Glaze the Cupcakes:
    • Spoon the ganache over the tops of the filled cupcakes, allowing it to drip down the sides for a beautiful finish.
  2. Chill and Set:
    • Let the ganache set for about 10-15 minutes at room temperature, or place the cupcakes in the refrigerator for a few minutes to speed up the process.

Step 6: Serve and Enjoy

  • These Boston Cream Pie Cupcakes are best enjoyed fresh, but they can be stored in the refrigerator for up to two days. Bring them to room temperature before serving for the best texture and flavor.

A Decadent Treat Worth Every Bite

These Boston Cream Pie Cupcakes are a delightful combination of light, fluffy cake, creamy vanilla filling, and rich chocolate ganache. Whether you’re making them for a special occasion or just because, they’re sure to impress anyone who takes a bite.

Leave a Comment