Print

Boston Cream Pie Cupcakes with Homemade Custard Filling

Close-up of a boston cream pie cupcake cut in half showing vanilla cake, yellow pastry cream filling, and chocolate ganache.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bite-sized Boston Cream Pie Cupcakes featuring fluffy vanilla cake, creamy pastry cream filling, and a rich chocolate ganache topping. This is a bakery style cupcake recipe made from scratch.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Pastry Cream Filling:
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 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 together until light and fluffy. Beat in the eggs one at a time, then stir 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. Do not overmix.
  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. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  6. Make the Pastry Cream Filling: Heat the milk in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
  7. While the milk heats, whisk the sugar, egg yolks, and cornstarch together in a separate bowl until smooth and pale.
  8. Slowly pour about half of the hot milk into the yolk mixture while whisking constantly to temper the eggs.
  9. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Boil for 1 minute, still whisking.
  10. Remove from heat and stir in the vanilla extract. Pour the pastry cream into a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until cold and firm.
  11. Assemble the Filling: Once the cupcakes are cool, use an apple corer or small knife to cut a cone-shaped piece out of the center of each cupcake, leaving the bottom intact.
  12. Transfer the chilled pastry cream to a piping bag fitted with a large round tip. Fill the hollowed-out center of each cupcake generously with the pastry cream. Replace the removed cake piece on top if desired, or leave it open for the ganache.
  13. Prepare the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl.
  14. Heat the heavy cream in a small saucepan until it simmers. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  15. Add the butter and whisk gently until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to coat the back of a spoon, about 10 to 15 minutes at room temperature.
  16. Top the filled cupcakes with a spoonful of the chocolate ganache. Allow the ganache to set before serving your decadent cupcake recipes.

Notes

  • For the best texture, make the pastry cream a day ahead so it chills completely.
  • If you want a quicker filling, you can substitute the homemade pastry cream with a high-quality vanilla instant pudding mix prepared according to package directions.
  • Use good quality semi-sweet chocolate for the best flavor in your chocolate ganache topped cupcakes.

Nutrition

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