If you’re looking for a show-stopping dessert that balances light, fluffy cake with a rich filling and decadent topping, look no further than Boston Cream Cupcakes. Inspired by the classic Boston Cream Pie, these cupcakes take everything you love about the original and transform it into perfect handheld treats. Each cupcake is filled with luscious pastry cream and finished with a glossy chocolate ganache, making them as elegant as they are delicious.
Whether you’re baking for a special occasion, a party, or just because you’re craving a bakery-worthy dessert, these cupcakes will impress every time.
Why You’ll Love This Boston Cream Cupcakes
- Cupcake perfection: Light and fluffy vanilla cupcakes act as the perfect vessel for the filling and topping.
- Creamy surprise: The homemade pastry cream inside adds a luxurious texture and flavor that store-bought pudding just can’t match.
- Decadent topping: Silky chocolate ganache gives each cupcake a bakery-quality finish.
- Portable dessert: Unlike a full cake, these cupcakes are easy to serve, share, and enjoy anywhere.
Ingredients
To make Boston Cream Cupcakes, you’ll need three main components:
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Pastry Cream
- 4 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Ganache Topping
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon corn syrup (optional, for extra shine)
- 2 tablespoons powdered sugar
Step-by-Step Instructions
Step 1: Make the Pastry Cream
Start with the cream filling, as it needs time to chill before being used. Whisk together egg yolks, sugar, and cornstarch in a saucepan, then slowly add warm milk while stirring constantly. Cook over medium heat until the mixture thickens into a silky custard. Remove from heat, stir in butter and vanilla, then transfer to a bowl. Cover with plastic wrap pressed against the surface to prevent a skin from forming, and refrigerate for at least 2–3 hours.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Prepare the batter by creaming together butter and sugar, then beating in eggs, milk, and vanilla. Whisk in the dry ingredients until the batter is smooth. Divide evenly into cupcake liners, filling each about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18–20 minutes. Allow cupcakes to cool completely before filling.
Step 3: Fill the Cupcakes
Once the cupcakes have cooled, use a small knife to cut a shallow cone-shaped cavity in the center of each. Remove the piece, slice off the bottom, and save the top “cap.” Fill the cavity with chilled pastry cream using a piping bag, zip-top bag, or spoon. Replace the cap to seal in the cream.
Step 4: Make the Ganache
In a heatproof bowl, combine chopped chocolate, cream, and corn syrup. Microwave in short bursts or heat gently over a double boiler until smooth. Stir in a little powdered sugar for sweetness and thickness. Let the ganache rest for 10–15 minutes until slightly thickened.
Step 5: Assemble the Cupcakes
Spoon or drizzle the ganache over the tops of the filled cupcakes, letting it gently flow to the edges. The glossy finish gives them an irresistible bakery-style look.
Tips for Success
- Make the pastry cream in advance—it can be stored in the fridge for up to 3 days.
- Be sure the cupcakes are fully cooled before filling, or the cream may soften too much.
- Don’t rush the ganache; letting it thicken slightly ensures it sits beautifully on top without running.
- For neatness, place the cupcakes on parchment paper before spooning on the ganache to catch any drips.
Variations
- Mini Boston Cream Cupcakes: Use a mini muffin pan for bite-sized desserts.
- Extra flavor: Add a splash of coffee or almond extract to the ganache for a fun twist.
- Whipped topping: Pipe a swirl of whipped cream under the ganache for a layered look.
Storage
Because of the cream filling, these cupcakes should be stored in an airtight container in the refrigerator. They’ll keep for 4–5 days, but are best enjoyed fresh. Let them sit at room temperature for 10–15 minutes before serving to take the chill off the cream.
Final Thoughts
These Boston Cream Cupcakes are everything a dessert should be—light, creamy, chocolatey, and completely satisfying. They take the beloved flavors of Boston Cream Pie and pack them into perfect cupcake form, ensuring that every bite is a balance of fluffy cake, rich pastry cream, and silky ganache. Once you’ve tried them, they’re bound to become a go-to recipe whenever you need a truly memorable dessert.
