Boston Cream Cupcakes

Boston Cream Cupcakes are a miniature version of the iconic Boston Cream Pie, featuring a soft and moist cupcake base filled with a rich vanilla custard and topped with a smooth, glossy chocolate ganache. These cupcakes are perfect for any occasion, offering a decadent combination of flavors and textures in a portable, individual-sized treat. Whether you’re hosting a party, looking for an indulgent dessert, or just want a sweet snack, these cupcakes are sure to delight.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 12

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Cupcake Batter
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup whole milk
For the Vanilla Pastry Cream Filling
1 ½ cups whole milk
3 large egg yolks
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Chocolate Ganache Topping
4 ounces semisweet chocolate chopped
½ cup heavy cream
1 tablespoon unsalted butter

Equipment

Muffin tin (12-cup capacity)
Cupcake liners
Mixing bowls
Whisk
Saucepan
Heatproof spatula
Piping bag or pastry bag
Cooling rack
Sharp knife (for hollowing out cupcakes)

Method

Preheat the Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Batter: Cream butter and sugar, add eggs and vanilla, then mix in flour, baking powder, salt, and milk.
Bake the Cupcakes: Fill liners and bake for 18-20 minutes. Cool completely.
Make Pastry Cream: Heat milk, whisk with sugar, egg yolks, and cornstarch, cook until thick, then stir in butter and vanilla. Chill.
Make Ganache: Heat cream, pour over chopped chocolate, stir until smooth, and add butter.
Assemble: Hollow out cooled cupcakes, fill with pastry cream, top with ganache, and let set..

Notes

Make-Ahead Option: The pastry cream can be made ahead of time and stored in the refrigerator for up to 2 days.

Dietary Adjustments: To make a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend. For a dairy-free version, replace the butter, milk, and cream with plant-based alternatives like coconut milk or almond milk.