Why You’ll Love This Recipe

Classic Flavors in Cupcake Form: Enjoy the delicious taste of Boston Cream Pie in a handheld treat.
Perfect for Any Occasion: Great for parties, celebrations, or an indulgent snack.
Rich and Creamy Filling: The homemade vanilla custard adds a luscious texture.
Easy to Make Ahead: Prepare the components in advance and assemble when ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk

For the Vanilla Custard Filling:

1 cup whole milk
3 large egg yolks
¼ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For the Chocolate Ganache Topping:

½ cup heavy cream
1 cup semi-sweet chocolate chips (or chopped chocolate)
1 tablespoon unsalted butter (optional, for shine)

Directions

Step 1: Make the Cupcakes

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Vanilla Custard

Heat milk in a small saucepan over medium heat until it just begins to simmer (do not boil).
In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
Remove from heat and stir in vanilla extract and butter until smooth.
Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for at least 1 hour.

Step 3: Fill the Cupcakes

Once cupcakes are completely cool, use a paring knife or cupcake corer to cut a small hole in the center.
Spoon or pipe the chilled custard into the holes.

Step 4: Make the Chocolate Ganache

Heat heavy cream in a small saucepan or microwave until it begins to simmer.
Pour hot cream over the chocolate chips and let sit for 2-3 minutes.
Stir gently until smooth. Add butter for extra shine if desired.
Let ganache cool slightly until thick but pourable.

Step 5: Assemble and Serve

Dip the tops of the filled cupcakes into the ganache or spoon it over the cupcakes.
Let the ganache set for 10-15 minutes before serving.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus chilling time for custard)

Variations

Gluten-Free Option: Use a gluten-free all-purpose flour blend.
Dairy-Free Alternative: Substitute dairy-free butter, milk, and chocolate.
Extra Flavor: Add a splash of coffee or almond extract to the ganache for depth.
Different Fillings: Try flavored custards like chocolate or caramel for a fun twist.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unassembled cupcakes and custard separately for up to 2 months.
Serving Tip: Let refrigerated cupcakes sit at room temperature for 15 minutes before eating.

FAQs

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and prepare the custard in advance. Assemble them just before serving for the best texture.

What’s the best way to fill the cupcakes?

A piping bag with a round tip makes filling easier, but a small spoon works too.

Can I use store-bought custard?

Yes, but homemade custard has the best flavor and texture.

How do I make sure my ganache is smooth?

Let the hot cream sit on the chocolate for a couple of minutes before stirring. This helps it melt evenly.

Why did my custard turn lumpy?

This can happen if the eggs cook too quickly. Constant whisking and tempering the eggs slowly will help prevent lumps.

Can I use a different type of chocolate?

Yes! Dark chocolate will give a richer taste, while milk chocolate makes it sweeter.

Can I make mini versions of these cupcakes?

Absolutely! Adjust the baking time to around 10-12 minutes for mini cupcakes.

What’s the best way to store leftovers?

Keep them in the refrigerator, but allow them to come to room temperature before eating for the best flavor.

Can I add toppings to these cupcakes?

Yes! Sprinkles, chopped nuts, or a drizzle of caramel would be great additions.

How can I make a lighter version?

Use a sugar substitute in the custard and cupcakes, and opt for lower-fat milk.

Conclusion

Boston Cream Pie Cupcakes offer the perfect balance of fluffy cake, creamy filling, and rich chocolate topping. Whether you’re making them for a party or just treating yourself, they’re sure to impress. Enjoy this delicious homemade version of a bakery classic!

Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring soft vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache. Perfect for parties, celebrations, or an indulgent homemade treat, these cupcakes bring together the best flavors in a fun, handheld dessert.

Author: Amy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus chilling time)
Yield: 12 cupcakes
Category: Dessert, Cupcakes, Party Treats
Method: Baking, Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

1. Bake the Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Fill cupcake liners ⅔ full and bake for 18-20 minutes. Let cool completely.

2. Prepare the Custard:

Heat milk in a saucepan until simmering.
In a bowl, whisk egg yolks, sugar, cornstarch, and salt. Slowly pour hot milk into the egg mixture, whisking constantly.
Return to heat and cook until thickened (3-5 minutes). Remove from heat, stir in vanilla and butter, and chill for 1 hour.

3. Fill the Cupcakes:

Use a knife or cupcake corer to create a small hole in the center of each cupcake.
Fill with chilled custard using a spoon or piping bag.

4. Make the Ganache:

Heat heavy cream until it simmers, then pour over chocolate chips. Let sit for 2-3 minutes.
Stir until smooth, adding butter for shine if desired.

5. Assemble and Serve:

Dip or spoon ganache over the filled cupcakes. Let set for 10-15 minutes before serving.

Notes

Gluten-Free: Use a gluten-free all-purpose flour blend.
Dairy-Free: Substitute dairy-free butter, milk, and chocolate.
Flavor Twist: Add a splash of coffee or almond extract to the ganache.
Storage: Store in the fridge for up to 3 days or freeze cupcakes and custard separately for up to 2 months.