Name: Boston Cream Pie Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1¾ cups (220g) all-purpose flour; 1 cup (200g) granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup (113g) unsalted butter, softened; 2 large eggs, room temperature; ½ cup (120ml) milk; 2 tsp vanilla extract; 2 cups (480ml) whole milk; ¼ cup (50g) granulated sugar; 3 tbsp cornstarch; 3 large egg yolks; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1 cup (170g) semi-sweet chocolate chips; ½ cup (120ml) heavy cream

Light, fluffy vanilla cupcakes filled with smooth pastry cream and topped with a glossy chocolate ganache — Boston Cream Pie Cupcakes take everything I love about the traditional dessert and turn it into a perfectly portioned treat. These cupcakes are rich, creamy, and indulgent while still feeling light and not overly sweet. Whether I’m making them for a celebration or just to enjoy a classic in a fun, new way, they never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes:

1¾ cups (220g) all‑purpose flour

1 cup (200g) granulated sugar

2 tsp baking powder

½ tsp salt

½ cup (113g) unsalted butter, softened

2 large eggs, room temperature

½ cup (120ml) milk

2 tsp vanilla extract

Pastry Cream Filling:

2 cups (480ml) whole milk

¼ cup (50g) granulated sugar

3 tbsp cornstarch

3 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

Chocolate Ganache Topping:

1 cup (170g) semi‑sweet chocolate chips

½ cup (120ml) heavy cream

Directions

Make the Cupcakes: I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.

I add the softened butter, eggs, milk, and vanilla extract, then beat everything together until the batter is smooth and combined.

Then I divide the batter evenly into the liners, filling them about two-thirds full.

I bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean, then let them cool completely.

Prepare the Pastry Cream: In a medium saucepan, I heat the milk just until it starts to simmer.

In a separate bowl, I whisk together the sugar and cornstarch, then whisk in the egg yolks.

I slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

I return the mixture to the saucepan and cook it over medium heat, stirring, until thickened.

Once off the heat, I stir in the butter and vanilla, then cover the surface directly with plastic wrap and cool completely.

Make the Ganache: I place the chocolate chips in a heatproof bowl.

I heat the cream until it’s steaming but not boiling, then pour it over the chocolate and let it sit for 2 minutes.

I stir until the mixture is smooth and glossy.

Assemble the Cupcakes: Once everything is cool, I core the center of each cupcake and pipe in the pastry cream.

I then spoon or drizzle the chocolate ganache over the top of each cupcake.

Servings and timing

This recipe makes 12 cupcakes.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Calories: Approximately 320 kcal per cupcake

Variations

I sometimes add a touch of espresso powder to the ganache to deepen the chocolate flavor.

For a twist, I use dark chocolate instead of semi-sweet for a richer topping.

When I want to skip making pastry cream from scratch, I’ll use a high-quality store-bought vanilla pudding — not traditional, but still delicious.

Mini cupcakes work great for parties — I just adjust the bake time to 10–12 minutes.

Storage/Reheating

I store these cupcakes in the refrigerator in an airtight container for up to 3 days. The pastry cream and ganache hold up well when chilled. Before serving, I like to let them sit at room temperature for about 15–20 minutes so the ganache softens slightly. I don’t recommend reheating them, as the cream filling can become runny.

FAQs

How do I core the cupcakes for filling?

I use a small knife, apple corer, or even a piping tip to remove the center of each cupcake. I try not to cut too deep — just enough to hold a spoonful of pastry cream.

Can I make these cupcakes in advance?

Yes, I often bake the cupcakes and prepare the pastry cream a day ahead. I store them separately and assemble them just before serving for the best texture.

What kind of chocolate should I use for the ganache?

I usually go with semi-sweet chocolate chips, but high-quality baking chocolate works just as well. I avoid milk chocolate since it can make the ganache too sweet.

Can I freeze these cupcakes?

I don’t recommend freezing them once assembled, as the pastry cream and ganache can separate. However, I can freeze the plain cupcakes (without filling or topping) for up to 2 months.

Why did my pastry cream turn out lumpy?

Lumps can happen if the egg mixture cooks too quickly. I make sure to whisk constantly and temper the eggs slowly by adding the hot milk gradually.

Conclusion

Boston Cream Pie Cupcakes are a fun and impressive way to enjoy a classic dessert. I love how each bite combines tender vanilla cake, smooth pastry cream, and rich chocolate ganache. These cupcakes are just the right balance of elegant and comforting — a perfect treat to make any occasion feel a little more special.

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