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Boston Cream Cupcakes
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Boston Cream Cupcakes

Love Boston cream pie? Make these Boston Cream Cupcakes for a delicious version of the classic dessert in a perfect individual serving. Homemade vanilla cupcakes filled with rich pastry cream and topped with dreamy chocolate ganache--all the big flavor in every cupcake!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: boston cream pie, chocolate, pastry cream, pudding
Servings: 16
Author: Jill

Ingredients

Pastry Cream

  • 1 1/2 cups heavy whipping cream
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter cubed
  • 1 1/2 teaspoons vanilla extract

Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 12 tablespoons unsalted butter softened and cubed
  • 3 eggs
  • 3/4 cup whole milk
  • 1 1/2 teaspoons vanilla extract

Chocolate Ganache Frosting

  • 3/4 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 8 ounces semi-sweet chocolate
  • 1/2 teaspoon vanilla extract

Instructions

Pastry Cream

  • Heat the heavy whipping cream in a medium saucepan over medium heat until it begins to simmer, stirring often.
  • In a medium mixing bowl, whisk together the egg yolks, sugar, and salt. Add the cornstarch and whisk until well combined.
  • Once the cream is simmering, very slowly whisk it into the egg and sugar mixture a small amount at a time. Be sure to whisk as you add the cream to incorporate it quickly.
  • Return the pastry cream to the saucepan, add the butter and vanilla extract, and cook over medium heat until thickened, stirring constantly. In 1-2 minutes the cream should reach a pudding-like consistency.
  • Pour the pastry cream into a small bowl, cover with plastic wrap, and place in the refrigerator to chill.

Cupcakes

  • Preheat oven to 350F. Line a muffin pan with paper liners.
  • Using an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and mix until it resembles coarse sand. Add the eggs and beat just until incorporated.
  • Mix in the milk and vanilla and beat until smooth.
  • Fill the prepared muffin cups 3/4 full of the batter. Bake at 350F for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely to room temperature.

Chocolate Ganache

  • In a medium saucepan, combine the heavy cream, corn syrup, chocolate, and vanilla extract and cook over medium heat, stirring often until smooth. Set the glaze aside to thicken at room temperature.

Assemble the Cupcakes

  • Using a small paring knife, cup the center out of the cupcake in the shape of a cone. Cut away the tip of the cone leaving just a thin "cap" of cupcake that will be placed back onto the cupcake to cover the pastry cream after the cupcake is filled.
  • Spoon the pastry cream into the center of each cupcake then top with the cupcake disk.
  • Spoon the chocolate ganache frosting over top of the cupcakes.
  • Refrigerate the cupcakes for 10 minutes before serving.