If you love the classic Boston Cream Pie, then you’ll adore these Boston Cream Pie Cupcakes! Fluffy vanilla cupcakes are filled with a rich pastry cream and topped with a silky smooth chocolate ganache—every bite is pure indulgence! These cupcakes are perfect for special occasions or just when you’re craving a bakery-style treat.
Why You’ll Love This Recipe
Classic Flavors in Cupcake Form – All the goodness of Boston Cream Pie, but handheld!
Decadent Yet Light – A balance of creamy filling, soft cake, and rich chocolate topping.
Perfect for Parties – Easy to serve and always a crowd favorite.
Ingredients You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tsp vanilla extract
Tools You’ll Need
Muffin tin & cupcake liners
Mixing bowls
Hand mixer or stand mixer
Saucepan & whisk
Piping bag or zip-top bag
How to Make Boston Cream Pie Cupcakes
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing just until combined.
- Divide batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
Step 2: Make the Pastry Cream
- In a saucepan, heat milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and chill until cool.
Step 3: Fill the Cupcakes
- Use a small knife or cupcake corer to cut a small hole in the center of each cupcake.
- Spoon or pipe the chilled pastry cream into each hole, filling to the top.
Step 4: Make the Ganache & Top the Cupcakes
- Heat heavy cream in a saucepan until just steaming. Remove from heat and pour over chopped chocolate.
- Let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
- Spoon or dip each cupcake into the ganache, letting it set before serving.
What to Serve with These Cupcakes
Coffee or Espresso – Perfectly balances the sweetness.
Fresh Berries – Adds a bright, fresh contrast.
Cold Milk – A classic pairing with chocolate desserts.
Pro Tips for the Best Cupcakes
Don’t Overmix – Mix the batter just until combined to keep cupcakes soft.
Let the Pastry Cream Cool – If it’s too warm, it will melt into the cupcake.
Use High-Quality Chocolate – This makes the ganache extra rich and smooth.
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Cupcakes (without ganache) can be frozen for up to 2 months.
- Reheat: Let frozen cupcakes thaw at room temperature before adding ganache.
Frequently Asked Questions
Can I use a cake mix instead?
Yes! Use a vanilla or yellow cake mix and prepare according to package instructions.
Can I make mini cupcakes?
Yes! Bake for 10-12 minutes instead of 18-20.
What if I don’t have heavy cream?
Use half-and-half for a lighter ganache, but it won’t be as rich.
Final Thoughts
These Boston Cream Pie Cupcakes are the perfect combination of soft vanilla cake, luscious pastry cream, and glossy chocolate ganache. Whether for a party, birthday, or just a sweet treat, they’re always a hit!
Try them out and let me know what you think! Don’t forget to share your photos and tag me on social media!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Cupcake)
Calories: 280 | Protein: 5g | Carbohydrates: 32g | Fat: 15g | Fiber: 1g | Sugar: 20g
Print
Boston Cream Pie Cupcakes with Chocolate Ganache
- Total Time: 40 minutes
Description
If you love the classic Boston Cream Pie, then you’ll adore these Boston Cream Pie Cupcakes! Fluffy vanilla cupcakes are filled with a rich pastry cream and topped with a silky smooth chocolate ganache—every bite is pure indulgence! These cupcakes are perfect for special occasions or just when you’re craving a bakery-style treat.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tsp vanilla extract
Instructions
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing just until combined.
- Divide batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
Step 2: Make the Pastry Cream
- In a saucepan, heat milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and chill until cool.
Step 3: Fill the Cupcakes
- Use a small knife or cupcake corer to cut a small hole in the center of each cupcake.
- Spoon or pipe the chilled pastry cream into each hole, filling to the top.
Step 4: Make the Ganache & Top the Cupcakes
- Heat heavy cream in a saucepan until just steaming. Remove from heat and pour over chopped chocolate.
- Let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
- Spoon or dip each cupcake into the ganache, letting it set before serving.
Notes
Don’t Overmix – Mix the batter just until combined to keep cupcakes soft.
Let the Pastry Cream Cool – If it’s too warm, it will melt into the cupcake.
Use High-Quality Chocolate – This makes the ganache extra rich and smooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American
