Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie, featuring fluffy vanilla cupcakes filled with creamy pastry cream and topped with a rich, glossy chocolate ganache. These bite-sized treats offer the perfect combination of light cake, smooth custard, and decadent chocolate, making them a favorite for any dessert lover!

Ingredients

For the Cupcakes:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup (120 ml) milk

For the Pastry Cream Filling:

• 1 cup (240 ml) whole milk
• 2 large egg yolks
• ¼ cup (50 g) granulated sugar
• 2 tbsp (15 g) cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup (120 ml) heavy cream
• ½ cup (85 g) semi-sweet chocolate chips
• 1 tsp corn syrup (optional, for extra shine)

Directions

Step 1: Bake the Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely before filling.

Step 2: Make the Pastry Cream

9. In a small saucepan, heat the milk over medium heat until warm but not boiling.
10. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
11. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
12. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes).
13. Remove from heat and stir in the vanilla extract and butter until smooth.
14. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely cool.

Step 3: Fill the Cupcakes

15. Using a sharp knife or cupcake corer, cut a small hole in the center of each cupcake.
16. Spoon or pipe the pastry cream into the center of each cupcake.

Step 4: Make the Chocolate Ganache

17. In a small saucepan, heat the heavy cream until steaming but not boiling.
18. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes.
19. Stir until smooth and glossy. Add corn syrup for extra shine, if desired.
20. Let the ganache cool slightly before topping the cupcakes.

Step 5: Assemble and Serve

21. Spoon or dip the cupcakes into the chocolate ganache, letting excess drip off.
22. Allow the ganache to set for about 15 minutes before serving.

Notes

• Make-Ahead: Pastry cream can be made 1-2 days in advance and stored in the refrigerator.
• Storage: Store cupcakes in an airtight container in the fridge for up to 3 days.
• Alternative Filling: Swap vanilla pastry cream for whipped cream or pudding for a quicker version.

Why This Recipe Works

The combination of moist vanilla cake, silky custard, and rich chocolate topping creates a perfect balance of flavors and textures. The lightness of the cake complements the creamy filling and smooth ganache, making every bite irresistible.

Conclusion

These Boston Cream Cupcakes are a fun, delicious way to enjoy a classic dessert in cupcake form. Whether for a party, special occasion, or just a sweet treat, they’re sure to impress! Try them today and enjoy a bakery-style dessert right at home! 🧁🍫✨