Description

Light, fluffy vanilla cupcakes filled with homemade pastry cream and topped with a rich chocolate ganache. These Boston Cream Pie Cupcakes are a handheld version of the classic dessert, perfect for parties or special occasions.

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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter, eggs, milk, and vanilla extract. Beat until the batter is smooth and well combined.
Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
To make the pastry cream, heat milk in a saucepan until just simmering.
In a bowl, whisk together sugar and cornstarch, then whisk in the egg yolks.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.
Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap touching the surface and cool completely.
For the ganache, place chocolate chips in a heatproof bowl.
Heat cream until steaming (not boiling), pour over the chocolate, and let sit for 2 minutes.
Stir until the mixture is smooth and glossy.
Core each cooled cupcake and fill with pastry cream using a piping bag or spoon.
Spoon or drizzle chocolate ganache over the top of each cupcake.

Notes

Add a touch of espresso powder to the ganache to enhance the chocolate flavor.

Dark chocolate can be used instead of semi-sweet for a richer topping.

Store-bought vanilla pudding can substitute pastry cream in a pinch.

Mini cupcakes work great for parties—reduce bake time to 10–12 minutes.

Store in the fridge for up to 3 days; let sit at room temperature before serving for best texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 22g
Sodium: 140mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg