Boston Cream Pie Cupcakes

Boston cream pie cupcakes are the perfect combination of fluffy cake rich vanilla custard and silky chocolate ganache all in a single bite. I make them for birthdays and special weekends when everyone wants a little taste of nostalgic bakery flavor at home. You can prep these ahead of time and they always disappear fast at any gathering.

I first started baking these for family movie nights and now even my friends beg for a batch when they drop by

Ingredients

• Granulated sugar: gives sweetness and structure to the pastry cream choose fine white sugar for best texture
• Cornstarch: thickens the pastry cream select fresh for lump free results
• Milk: creates that creamy custard whole milk is best for a rich flavor
• Egg yolks: add body and a classic custard consistency use bright yellow yolks from farm fresh eggs if possible
• Unsalted butter: makes everything silky smooth pick high quality for deeper flavor
• Pure vanilla extract: brings pure aroma use real extract for the most authentic taste
• Yellow cake mix: is the baking shortcut select a trusted brand for a moist crumb
• Water: helps activate the cake mix filtered water is ideal
• Unsalted butter for the cupcakes: boosts flavor use well softened or melted for easy mixing
• Large eggs: bind the cupcakes and give rise choose eggs at room temperature for a fluffier cake
• Semisweet chocolate chips: are the ganache base look for glossy chips with strong cocoa smell
• Heavy cream: makes the ganache shiny and smooth fresher cream whips up glossier ganache
• Powdered sugar: sweetens the chocolate frosting sift before adding to avoid lumps

Step-by-Step Instructions

Make Pastry Cream:

Combine sugar cornstarch and milk in a large saucepan Mix well and cook over medium heat stirring often Watch for small bubbles to appear and the mixture to start thickening This can take about five minutes When bubbles start reduce heat and let simmer for just one minute Take the pan off the stove

Temper the Eggs:

Spoon a few tablespoons of the hot milk mixture into the egg yolks in a separate bowl Whisk quickly to temper and avoid scrambling the eggs Pour this egg mixture back into the saucepan and whisk gently

Cook the Custard:

Return saucepan to the heat and cook just until tiny bubbles appear on the surface This next boiling step takes about two minutes Keep stirring to avoid burning and ensure the custard becomes thick and glossy

Finish Pastry Cream:

Remove from heat Add soft butter and vanilla Stir patiently until the cream is smooth and a bit shiny Transfer to a bowl and let it cool completely at room temperature

Prepare Cupcakes:

Preheat your oven to 350 degrees Fahrenheit and place liners in cupcake tins In a large bowl whisk together yellow cake mix water melted butter and eggs Stir hard until you have a smooth batter

Bake Cupcakes:

Fill each cupcake liner halfway for the perfect size Place in the oven and bake about fifteen minutes The cupcakes are ready when a toothpick comes out clean Cool the cupcakes fully on a wire rack

Make Ganache:

Add chocolate chips and heavy cream to a microwave safe bowl Heat in short fifteen second bursts stirring each time until melted and smooth Sift in powdered sugar and stir until thick Let cool for at least ten minutes so it is easier to spread

Fill and Assemble Cupcakes:

Once cupcakes and pastry cream are cool use a knife or piping tip to carefully remove a one inch section from the center of each cupcake Spoon or pipe in the cooled pastry cream Replace the cake top if you want a neat finish

Top with Ganache:

Spread or pipe the cooled ganache over the cupcakes letting it gently drip over the edges Let stand so the ganache sets up and turns glossy

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My favorite part is always that first rich bite into the creamy center It reminds me of making cream puffs with my grandmother and waiting for the vanilla custard to cool just enough to taste

Storage Tips

Cream filled cupcakes must be stored in the refrigerator Cover well to stop them from drying out I find they taste best when allowed to sit at room temperature for five minutes before serving This softens both the cake and the ganache slightly for a perfect texture Never freeze these as the cream filling will separate and become runny

Ingredient Substitutions

If you need to skip dairy try using oat milk for the custard and a plant based butter The texture remains creamy and delicious For chocolate you can use chopped bars instead of chips as long as it is semisweet For a gluten free version use your favorite yellow cake mix swap

Serving Suggestions

These cupcakes look beautiful on a platter Pipeline or swirl the ganache on top for a bakery style finish For a fun twist sprinkle with a few chocolate curls or serve with fresh berries on the side For parties I sometimes make these mini sized using a mini cupcake pan and pipe a tiny dab of ganache

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Cultural Notes

Boston cream pie is a classic American dessert with a rich East Coast bakery history It is called a pie but traditionally is two layers of sponge cake sandwiching vanilla custard and topped with chocolate glaze These cupcakes pay tribute to the original dessert invented at Boston’s Parker House Hotel in the 1800s with a playful single serve twist

Recipe FAQs

→ How do you fill the cupcakes with custard?

After the cupcakes cool, use a knife to cut a small well in the center of each. Pipe or spoon the pastry cream inside, ensuring an even amount for each cupcake.

→ How should the chocolate ganache be prepared?

Melt chocolate chips with heavy cream in short microwave intervals, stirring until smooth. Sift in powdered sugar and let cool briefly before topping cupcakes.

→ What is the best way to store cream-filled cupcakes?

Keep filled and frosted cupcakes refrigerated in an airtight container for up to four days to maintain freshness and texture.

→ Can you use a spoon instead of a piping bag for filling?

Yes, although a piping bag offers cleaner results, a spoon works fine. Simply fill the centers with pastry cream and smooth the surface before frosting.

→ Why let the ganache cool before frosting?

Cooling thickens the ganache, ensuring it sits neatly atop each cupcake without running off, resulting in a glossy, luscious finish.

→ Can you make these cupcakes in advance?

Yes, baked cupcakes and pastry cream can be made ahead and stored separately. Assemble and frost just before serving for best texture.