Print

Foolproof Boston Cream Pie Cupcakes with Pastry Cream Filling

A close-up of a boston cream pie cupcakes with a bite taken out, revealing rich yellow pastry cream filling and dark chocolate ganache topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Boston Cream Pie flavors in individual cupcake form using a fluffy vanilla cake, rich homemade pastry cream, and a smooth chocolate ganache topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup whole milk (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 2 tablespoons cornstarch (for pastry cream)
  • 1/4 teaspoon salt (for pastry cream)
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
  5. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  6. Prepare the pastry cream: Whisk the whole milk, sugar, egg yolks, cornstarch, and salt in a saucepan until smooth.
  7. Cook the pastry cream over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute while continuing to whisk. Remove from heat.
  8. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
  9. Prepare the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it thickens to a spreadable consistency.
  10. Once cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake.
  11. Fill the cavity of each cupcake generously with the chilled pastry cream.
  12. Top the filled cupcakes with the chocolate ganache, allowing some to drip down the sides.

Notes

  • For a glossy mirror glaze effect, ensure your ganache is slightly warm but not hot when pouring over the cooled cupcakes.
  • If you prefer a simpler filling, you can substitute stabilized whipped cream for the homemade pastry cream.
  • To make the cupcakes look like miniature pies, use a small offset spatula to spread the ganache evenly across the top.

Nutrition

Find it online: https://cookifyme.com/boston-cream-pie-cupcakes/