Why You’ll Love This Recipe

• Combines the timeless flavors of Boston Cream Pie into a handheld dessert.
• Easy-to-follow instructions for a show-stopping result.
• Perfect balance of fluffy cake, creamy filling, and rich chocolate topping.
• Make-ahead friendly for stress-free entertaining.

Ingredients

For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk

For the Pastry Cream Filling
2 cups whole milk
1/3 cup granulated sugar
3 tbsp cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Chocolate Ganache
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

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

Directions

Step 1: Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Gradually add dry ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 2: Prepare the Pastry Cream

1. In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
2. In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking constantly to temper them.
3. Return the egg mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
4. Remove from heat, stir in butter and vanilla extract, and transfer to a bowl. Cover with plastic wrap pressed directly onto the surface and refrigerate until chilled.

Step 3: Make the Ganache

1. Heat heavy cream in a saucepan or microwave until hot but not boiling.
2. Pour the cream over chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Let cool slightly.

Step 4: Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cupcake. Fill with chilled pastry cream.
2. Spoon or dip the tops of the cupcakes into the ganache. Allow the ganache to set before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (plus chilling time for pastry cream)

Variations

• Chocolate Cupcakes: Swap the vanilla cupcakes for chocolate ones for a richer dessert.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Fruit-Filled Twist: Add a dollop of fruit jam in the cupcake center along with the custard for added flavor.
• White Chocolate Ganache: Replace semi-sweet chocolate with white chocolate for a twist.

Storage/Reheating

• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Allow cupcakes to come to room temperature before serving for the best flavor.
• Freezing is not recommended as the custard filling may lose its texture.

FAQs

1. Can I make the cupcakes in advance?

Yes, bake the cupcakes and prepare the pastry cream up to 1 day ahead. Assemble them closer to serving time.

2. What’s the best way to core the cupcakes?

A cupcake corer or a small paring knife works best to create a neat cavity for the filling.

3. Can I use store-bought custard?

Yes, store-bought custard can be used in a pinch, but homemade provides the best flavor and texture.

4. How do I prevent the ganache from being too runny?

Allow the ganache to cool slightly before using. If it’s still runny, let it sit longer at room temperature.

5. Can I double the recipe?

Absolutely! Double the ingredients for larger batches, but bake in separate batches for even cooking.

6. What if my pastry cream turns lumpy?

Strain the cream through a fine sieve to remove any lumps for a smooth texture.

7. Can I use milk chocolate instead of semi-sweet chocolate?

Yes, but milk chocolate will result in a sweeter ganache.

8. What can I use instead of cornstarch in the pastry cream?

Flour or arrowroot powder can be used as substitutes, but adjust quantities accordingly.

9. How long does it take for the ganache to set?

The ganache typically sets within 15-20 minutes at room temperature.

10. Can I use this recipe to make a cake instead of cupcakes?

Yes, the batter, filling, and ganache can be adapted for a Boston Cream layer cake. Adjust the baking time accordingly.

Conclusion

Boston Cream Cupcakes are a delightful fusion of classic flavors and modern convenience. These moist, custard-filled treats topped with luscious ganache are sure to become a favorite. Whether for a special occasion or a sweet indulgence, they promise to impress every dessert lover. Give them a try and savor the irresistible charm of Boston Cream Pie in cupcake form!