Name: Boston Cream Pie Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix (15.25 oz), plus ingredients listed on box (typically eggs, oil, and water); 1 cup whole milk; 1/2 cup heavy cream; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 4 oz semi-sweet chocolate (chopped or chips)

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If you’re searching for a dessert that’s equal parts classic comfort and elegant showstopper, Boston Cream Pie Cupcakes are here to steal the spotlight. Imagine fluffy vanilla cupcakes filled with silky pastry cream and topped with the glossiest chocolate ganache—the iconic flavors of Boston cream pie packed into a hand-held treat. Every bite layers soft cake, creamy custard, and rich chocolate, and they’re as delightful to bake as they are to devour.

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Boston Cream Pie Cupcakes begins with simple ingredients that each play their own delicious role. From the pillowy cake to the luscious cream filling and glossy ganache, here’s what you’ll need and why it matters.

Yellow cake mix (1 box, 15.25 oz): An easy shortcut to a tender, golden cupcake that becomes the soft base for all those luscious fillings.
Eggs, oil, and water (as called for on box): The classic wet ingredients that give your cake moisture, structure, and lift.
Whole milk (1 cup): For rich, creamy pastry cream that makes every bite velvety.
Heavy cream (for pastry cream, 1/2 cup and ganache, 1/2 cup): Adds a touch of luxury to both the filling and the glaze.
Granulated sugar (1/4 cup): Sweetens the pastry cream just right, so it balances perfectly with the chocolate topping.
Cornstarch (2 tablespoons): Thickens the pastry cream until it’s delightfully spoonable and won’t drip out of your cupcakes.
Large egg yolks (3): Essential for a custardy, smooth cream filling; they give that classic yellow hue and flavor.
Unsalted butter (1 tablespoon): Rounds out the pastry cream, making it silky and rich.
Vanilla extract (1 teaspoon): A splash of warmth and aroma that brings the cream to life.
Semi-sweet chocolate (4 oz, chopped or chips): Melts into a glossy ganache that’s not too sweet, not too bitter—just right.

How to Make Boston Cream Pie Cupcakes

Step 1: Bake the Cupcakes

Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Prepare the yellow cake mix by following the directions on the box—don’t forget to use the eggs, oil, and water as specified. Portion the batter evenly into the liners. Bake for about 18 to 20 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool completely before moving on. This step sets the stage for all the beautiful flavors you’ll soon assemble!

Step 2: Prepare the Pastry Cream

While the cupcakes cool, it’s time to whip up that signature cream filling. In a medium saucepan, gently heat the whole milk, half a cup of heavy cream, and half the sugar, stirring occasionally until the mixture is steaming but not boiling. In another bowl, whisk together the egg yolks, remaining sugar, and cornstarch until super smooth. Gradually pour some of the hot milk into the yolk mixture (this tempers the eggs), whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring nonstop, until it thickens. Remove from heat, add butter and vanilla extract, and stir until combined. Press plastic wrap directly on the surface of the cream and chill it until you’re ready to fill.

Step 3: Make the Chocolate Ganache

Your ganache topping is pure decadence. In a small saucepan or microwave-safe bowl, bring half a cup of heavy cream just to a simmer. Pour it over the semi-sweet chocolate (either chips or chopped bars) and let it sit for about 2 minutes. Then, stir until the mixture is completely glossy and smooth. Let the ganache sit at room temperature to thicken just slightly—it should be pourable but not runny.

Step 4: Assemble the Cupcakes

When the cupcakes are cool and the pastry cream is chilled, use a small knife to cut a circular “well” in the center of each cupcake (roughly the size of a nickel, about halfway deep). Gently fill each cupcake with about a tablespoon of pastry cream—don’t overfill to avoid overflow! Carefully replace a piece of the removed cake to plug each opening. Let the filled cupcakes rest while you get ready for the final flourish.

Step 5: Top with Ganache

Using a spoon or small offset spatula, spread or drizzle the chocolate ganache generously over each cupcake, letting it ooze a bit down the sides. The combination of tender cake, creamy filling, and shiny ganache comes together in a moment of pure cupcake bliss. Let the ganache set slightly before serving, and get ready to wow your guests (or just yourself!).

How to Serve Boston Cream Pie Cupcakes

Garnishes

To add a touch of flair, try sprinkling the tops of your cupcakes with chocolate shavings, a dusting of powdered sugar, or a few delicate vanilla sprinkles. For a classic bakery look, a thin slice of strawberry perched on top makes these Boston Cream Pie Cupcakes even more inviting.

Side Dishes

Although these cupcakes shine on their own, they’re particularly delicious alongside a scoop of vanilla ice cream or some bright, fresh berries. To balance the richness, consider serving with hot coffee or a fruity herbal tea for a soothing combo.

Creative Ways to Present

For parties, display your Boston Cream Pie Cupcakes on a tiered dessert stand for an eye-catching centerpiece. You can also serve them in decorative cupcake wrappers, or plate them with a drizzle of extra ganache around the edges. If you’re feeling fancy, group a few cupcakes together on individual plates with a festive flag pick for each guest.

Make Ahead and Storage

Storing Leftovers

If you end up with extras (a rare occasion, but possible!), store your Boston Cream Pie Cupcakes in an airtight container in the refrigerator. They’ll be freshest within 2 to 3 days, keeping the pastry cream filling safe and the cake moist.

Freezing

You can freeze unfilled cupcakes for up to 2 months—just let them cool completely first. For filled and finished cupcakes, freezing is not recommended, as the pastry cream may change texture. If necessary, freeze the cupcakes and filling separately, then thaw and assemble fresh before serving.

Reheating

Boston Cream Pie Cupcakes should be served chilled or at room temperature. If you want them slightly warmer, just let them sit out for 20 minutes before enjoying. Avoid microwaving once filled, as the cream may melt and the ganache can become too runny.

FAQs

Do I need special equipment to fill the cupcakes?

Not at all! A sharp paring knife works beautifully to cut out the centers, and you can spoon or pipe the pastry cream right in. If you have a cupcake corer, that’ll make the job even faster, but it’s absolutely not required.

Can I use instant pudding instead of homemade pastry cream?

Absolutely! Instant vanilla pudding is a great shortcut if you’re pressed for time. While the flavor of homemade pastry cream is hard to beat, the pudding-rich version is still delicious and crowd-pleasing.

Why did my ganache turn out grainy?

Grainy ganache is usually a temperature issue—either the cream was too hot or not hot enough to fully melt the chocolate. Be sure your cream is just simmering (not boiling) and let the chocolate sit in the cream for a couple of minutes before stirring until glossy and smooth.

Can I make the components in advance?

Definitely! Bake the cupcakes a day ahead and store in an airtight container. Both the pastry cream and ganache can be made in advance and refrigerated; just be sure to bring them to room temperature before assembling your Boston Cream Pie Cupcakes.

How do I get my pastry cream thick enough?

If your pastry cream seems runny, keep cooking it over medium heat, stirring constantly—it should thicken to a soft pudding-like consistency. Don’t worry if it takes a few extra minutes, and remember it will set up even more as it cools in the fridge.

Final Thoughts

There’s something utterly charming about transforming a classic dessert into a playful, portable treat like Boston Cream Pie Cupcakes. Each one is a show of love in three delicious layers, ready to impress family, friends, or just your own sweet tooth. Give them a try—you might just discover your new favorite way to enjoy this timeless flavor.

Boston Cream Pie Cupcakes Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 24 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Boston Cream Pie Cupcakes that feature a moist yellow cake filled with luscious pastry cream and topped with a rich chocolate ganache. A miniature version of the classic dessert!

Ingredients

Scale

Cupcakes:

1 box yellow cake mix (15.25 oz), plus ingredients listed on box (typically eggs, oil, and water)

Pastry Cream Filling:

1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 tablespoons cornstarch
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Chocolate Ganache:

1/2 cup heavy cream
4 oz semi-sweet chocolate (chopped or chips)

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Instructions

Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare and bake the yellow cake mix according to package instructions. Let the cupcakes cool completely.
Pastry Cream Filling: Combine the milk, cream, and half the sugar in a medium saucepan and heat over medium heat until steaming. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour some of the hot milk into the egg mixture to temper, whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until cool.
Chocolate Ganache: Heat the heavy cream until just simmering. Pour over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
Assembly: Cut a small hole in the center of each cupcake and fill with cooled pastry cream. Spoon or drizzle chocolate ganache over the top of each cupcake. Let set slightly before serving.