Boston Cream Pie Cupcakes (Print Version)
Moist vanilla cupcakes with creamy custard centers, topped with rich chocolate ganache for a sweet indulgence.
# Ingredients:
→ Pastry Cream Filling
01 -
¼ cup granulated sugar
02 -
1 tablespoon cornstarch
03 -
1 cup milk
04 -
2 egg yolks
05 -
1 tablespoon unsalted butter
06 -
1 teaspoon pure vanilla extract
→ Vanilla Cupcakes
07 -
13.25 ounces yellow cake mix
08 -
1 cup water
09 -
⅓ cup unsalted butter, melted
10 -
3 large eggs
→ Chocolate Ganache Frosting
11 -
½ cup semisweet chocolate chips
12 -
¼ cup heavy cream
13 -
2 tablespoons powdered sugar
# Steps:
01 -
Mix sugar, cornstarch, and milk in a large saucepan until smooth. Cook over medium heat, stirring continuously, until thickened and boiling. Reduce heat and simmer for 1 minute, then remove from heat.
02 -
Whisk a small amount of the hot mixture into the egg yolks. Combine egg mixture with the remaining milk mixture and return saucepan to heat.
03 -
Bring the mixture to a light boil, stirring continuously for 2 minutes. Remove from heat, then stir in butter and vanilla until smooth. Allow to cool to room temperature.
04 -
Preheat oven to 350°F. Line two 12-count cupcake tins with liners. Whisk together cake mix, water, melted butter, and eggs until smooth.
05 -
Fill each liner halfway with batter and bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
06 -
Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring, until smooth. Sift in powdered sugar and let cool for 10 minutes.
07 -
Cut 1-inch wide and deep centers in cupcakes. Fill with pastry cream using a spoon or piping bag. Top with cooled ganache.
# Notes and Tips:
01 -
Allow ganache to cool for 10–15 minutes before adding to cupcakes to ensure proper texture.
02 -
Store filled cupcakes in the refrigerator for up to 4 days. Freezing is not recommended.
03 -
Using a piping bag for filling provides cleaner and neater results than a spoon.