Boston Cream Pie Cupcakes (Print version)

Classic vanilla cupcakes with silky pastry cream filling and chocolate topping

# What you need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tsp pure vanilla extract
08 - 1/2 cup whole milk

→ Pastry Cream Filling

09 - 1 cup whole milk
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tbsp cornstarch
13 - 1/4 tsp salt
14 - 1 tsp pure vanilla extract
15 - 1 tbsp unsalted butter

→ Chocolate Ganache

16 - 1/2 cup heavy cream
17 - 4 oz semi-sweet chocolate, finely chopped

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
04 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among cupcake liners. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - Heat milk in a saucepan over medium heat until just simmering.
07 - Whisk egg yolks, sugar, cornstarch, and salt until pale and smooth.
08 - Gradually whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes. Remove from heat; stir in vanilla and butter until smooth. Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold.
09 - Heat cream in a small saucepan until just simmering. Pour over chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Allow to cool until slightly thickened but still pourable.
10 - Using a small knife or cupcake corer, cut a small hole in the center of each cupcake about 1 inch deep. Fill each with chilled pastry cream, about 1–2 teaspoons per cupcake. Replace the cut-out piece of cake on top.
11 - Spoon or dip the tops of the cupcakes in chocolate ganache. Let set before serving.

# Expert advice:

01 -
  • These capture everything wonderful about Boston cream pie but in handheld form that people actually finish
  • The three distinct textures make every bite feel like a tiny celebration
  • They look incredibly impressive but come together faster than youd expect
02 -
  • Press that plastic wrap directly onto the pastry cream surface or youll end up with a weird skin that ruins the texture
  • The ganache needs to cool slightly but still be pourable, otherwise it either runs off completely or sets too thick to dip
  • Room temperature ingredients for the cupcakes are non negotiable if you want that bakery texture
03 -
  • A piping bag with a round tip makes filling the cupcakes so much faster and less messy than using a spoon
  • Make a tiny divot in the cut-out cake top before replacing it so it sits flush with the ganache
  • Dark chocolate ganache creates a more sophisticated flavor profile if you want to elevate these further

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