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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.
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Course: Dessert
Cuisine: American, French-inspired
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 cupcakes
Calories: 370kcal
Author: Hannah Cooking
Cost: $8

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)

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

Instructions 

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

Notes

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

Nutrition

Serving: 1cupcake | Calories: 370kcal (19%) | Carbohydrates: 39g (13%) | Protein: 5g (10%) | Fat: 21g (32%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 110mg (37%) | Sodium: 120mg (5%) | Potassium: 160mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 520IU (10%) | Calcium: 90mg (9%) | Iron: 1mg (6%)