Irresistible Boston Cream Pie Cupcakes – Creamy, Chocolatey, and Impossible to Resist 🧁🍫
If you love the iconic flavors of Boston Cream Pie—vanilla cake, silky pastry cream, and rich chocolate ganache—you’re going to flip for these Boston Cream Pie Cupcakes. They’ve got everything you love about the classic dessert, in a perfect hand-held package.
With fluffy, buttery cake, a luscious vanilla custard center, and that glossy ganache cap, these cupcakes are ideal for birthdays, bake sales, or anytime you want to treat yourself to something extra.
Why I Love This Recipe
These cupcakes are a showstopper—visually stunning, flavor-packed, and surprisingly easy to make. The pastry cream is smooth and dreamy, the ganache adds that indulgent chocolate hit, and the cake base is tender and buttery. Plus, there’s something so satisfying about biting into a cupcake and hitting that hidden cream center.
Ingredients
For the Cupcake Base:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For the Filling:
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Swaps and Notes
- Chocolate: Use semisweet, milk, or even white chocolate depending on your preference.
- Milk: Whole milk makes the creamiest pastry filling, but 2% works in a pinch.
- No piping bag? Use a zip-top bag with the corner snipped or simply spoon the filling in.
- Add espresso powder to the ganache for a mocha twist.
Instructions
1. Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternately add dry ingredients and milk to the butter mixture. Stir until just combined.
- Divide the batter among liners and bake for 15–18 minutes, until a toothpick comes out clean.
- Cool completely before filling.
2. Make the Pastry Cream Filling
- In a saucepan, warm the milk over medium heat until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the pan and cook until thickened, whisking frequently.
- Remove from heat and stir in vanilla. Cool fully before using.
3. Make the Chocolate Ganache
- Heat the cream in a saucepan until it just begins to simmer.
- Pour over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth.
4. Assemble the Cupcakes
- Cut a small hole in the top center of each cupcake.
- Fill with pastry cream using a spoon or piping bag.
- Dip the top of each cupcake into the ganache, letting the excess drip off.
- Let the ganache set slightly before serving.
Tips for Success
- Cool everything completely before assembly to avoid melting the ganache or ruining the cream texture.
- Don’t overfill the cupcakes or the tops won’t seal well with the ganache.
- Use an apple corer or small knife to remove the center of the cupcakes cleanly.
Serving Suggestions and Pairings
These cupcakes are amazing on their own—but if you’re building a dessert spread, try:
- 🍫 Chocolate Chip Cookie Dough Brownie Bombs – for an even richer chocolate fix.
- 🥜 The Best Peanut Butter Brownies – to complement the vanilla-chocolate combo.
- 🍪 No-Bake Oreo Cream Pie – creamy and perfect for those who like cool contrasts.
- 🍫 Brownie Batter Dip – a super quick crowd-pleaser.
- 🐣 The Easter Cookies – fun, festive, and perfect for seasonal dessert tables.
Storage and Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days.
- Make-Ahead: Bake the cupcakes and prep the filling a day in advance. Assemble the day of serving.
- Freezer: Cupcakes (without filling) can be frozen for up to 1 month.
More Recipes You’ll Love
Love mini desserts and gooey surprises? Try these next:
- Chocolate Chip Cookie Dough Brownie Bombs – rich, layered, and totally over the top.
- No-Bake Oreo Cream Pie – the cool and creamy cousin to these cupcakes.
- Brownie Batter Dip – perfect for your next sweet table spread.
Final Thoughts
These Irresistible Boston Cream Pie Cupcakes are pure dessert joy. They’ve got the texture, flavor, and drama of the original pie—with none of the slicing stress. From the fluffy base to the creamy middle to the glossy ganache, every bite is just right.
If you make them, tag me—I’d love to see your gooey creations! And don’t forget to follow for more classic bakes with a fun twist. 🧁🍫✨
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