If you adore the classic Boston Cream Pie, you’ll love these Boston Cream Pie Cupcakes. This delightful dessert combines moist cupcakes filled with velvety vanilla pastry cream and topped with a rich chocolate ganache frosting. Perfect for special occasions or as an indulgent treat, these cupcakes are sure to impress your guests and satisfy your sweet tooth. The combination of textures—the light, fluffy cupcake with the creamy filling and the glossy ganache—creates an irresistible dessert that is as beautiful as it is delicious.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened to room temperature
2 large eggs
1 teaspoon pure vanilla extract
½ cup buttermilk
1 cup whole milk
¼ cup granulated sugar (for pastry cream)
2 large egg yolks
2 tablespoons cornstarch
1 tablespoon unsalted butter (for pastry cream)
1 teaspoon pure vanilla extract (for pastry cream)
1 cup heavy cream (for ganache)
8 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter (for ganache)
Instructions
Preheat the oven: Set your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Mix the wet ingredients: In another bowl, beat the softened butter until creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and buttermilk until smooth.
Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Fill the cupcake liners: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Make the vanilla pastry cream: In a saucepan, combine the milk and half of the sugar over medium heat. In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar. Slowly pour hot milk into the egg mixture while whisking. Return to saucepan and cook until thickened. Stir in butter and vanilla extract.
Prepare the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour over chocolate. Stir until smooth, then add butter.
Assemble the cupcakes: Once cooled, remove a small section from the center of each cupcake and fill with pastry cream. Top with chocolate ganache.
Chill and serve: Refrigerate for about 30 minutes before serving.
