Boston Cream Pie Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes bring all the flavor and nostalgia of traditional Boston cream pie without the fuss of making a full layer cake. The custard is smooth and creamy, the cake is moist and tender, and the ganache adds that rich chocolate finish I always crave. They’re just right for special occasions or when I want to impress without going overboard.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 1/4 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 cup whole milk

For the Pastry Cream Filling:

• 1 1/4 cups whole milk

• 1/4 cup granulated sugar

• 3 tablespoons cornstarch

• Pinch of salt

• 3 large egg yolks

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate, finely chopped

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I beat the butter and sugar until they’re light and fluffy. I add the eggs one at a time, mixing well after each, and stir in the vanilla.

4. I alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. I mix until just combined.

5. I divide the batter among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Then I let them cool completely.

6. For the pastry cream, I heat the milk in a saucepan until steaming. In a bowl, I whisk together the sugar, cornstarch, salt, and egg yolks until smooth, then slowly whisk in the hot milk.

7. I return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. I remove it from the heat, stir in the butter and vanilla, then chill it covered.

8. For the ganache, I heat the cream until just simmering, then pour it over the chopped chocolate. After letting it sit for a minute, I stir until smooth and glossy.

9. Once the cupcakes are cool, I use a paring knife or corer to remove the centers. I fill them with chilled pastry cream.

10. I spoon the ganache over each cupcake and let them set before serving.

Servings and timing

• Servings: 12 cupcakes

• Prep time: 30 minutes

• Cook time: 20 minutes

• Total time: 50 minutes

• Calories per serving: 310 kcal

Variations

Sometimes I add a splash of espresso to the ganache for a mocha twist or flavor the pastry cream with almond or orange extract for something a little different. If I want to save time, I’ve also used store-bought custard or pudding as a quick substitute for the filling. A white chocolate ganache makes a fun and elegant variation too.

Storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. I let them come to room temperature before serving so the ganache softens just right. I avoid microwaving them so the pastry cream stays intact and the chocolate doesn’t melt unevenly.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes and make the pastry cream a day ahead. I fill and top them with ganache on the day I’m serving for the best texture and flavor.

How do I keep the pastry cream from curdling?

I whisk constantly and temper the egg yolks slowly with hot milk. If it ever gets too thick too fast, I pull it off the heat and stir vigorously to bring it back together.

Can I freeze Boston Cream Pie Cupcakes?

I don’t recommend freezing them after they’re filled and topped, but the plain cupcakes freeze well. I thaw and then fill and top just before serving.

What’s the best chocolate to use for ganache?

I like using a high-quality semi-sweet chocolate bar and chopping it finely for a smooth ganache. Chocolate chips work too, but they may not melt quite as evenly.

How do I prevent soggy cupcakes?

I let the pastry cream cool completely before filling and avoid overfilling the centers. I also keep them chilled until just before serving.

Conclusion

These Boston Cream Pie Cupcakes are a beautiful twist on a classic dessert. I get all the flavor of the original cake in a convenient and crowd-pleasing form. They’re creamy, chocolatey, and totally irresistible — perfect for parties, holidays, or simply treating myself to something special.