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Hannah Cooking

Boston Cream Pie Cupcakes

Soft vanilla cupcakes filled with silky pastry cream and topped with glossy chocolate ganache. These homemade Boston cream pie cupcakes taste like a bakery classic made with love.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, French-inspired
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour for cupcake base
  • 1.5 teaspoon baking powder helps cupcakes rise
  • 0.25 teaspoon salt enhances flavor
  • 0.5 cup unsalted butter, softened creamed with sugar
  • 0.75 cup granulated sugar for sweetness
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract divided use
  • 0.5 cup whole milk adds moisture
Pastry Cream
  • 2 cups whole milk for pastry cream
  • 0.5 cup granulated sugar for pastry cream
  • 0.25 cup cornstarch thickens cream
  • 4 large egg yolks for richness
  • 2 tablespoon butter stirred into cream
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips for ganache
  • 0.5 cup heavy cream heated for ganache
  • 1 tablespoon butter adds shine

Equipment

  • 1 12-cup muffin tin for baking cupcakes
  • 12 cupcake liners paper or foil
  • 1 Electric mixer for creaming butter and sugar
  • 1 Saucepan for making pastry cream
  • 1 Piping bag to fill cupcakes neatly
  • 1 Apple corer or paring knife to hollow cupcake centers
  • 1 Cooling rack for cooling and setting ganache

Method
 

  1. Preheat to 350°F and line muffin tin.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter and sugar until fluffy.
  4. Mix in eggs and vanilla extract.
  5. Alternate adding milk and dry ingredients.
  6. Fill liners ⅔ full and bake 18–20 minutes.
  7. Let cool completely before filling.
  8. Whisk milk, sugar, cornstarch, and yolks; cook until thick.
  9. Stir in butter and vanilla; chill until cold.
  10. Pour hot cream over chocolate; stir until smooth.
  11. Core centers and pipe in chilled pastry cream.
  12. Dip cupcake tops into ganache and let set.
  13. Refrigerate 30 minutes for best texture.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used