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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, featuring soft cupcakes filled with creamy pastry cream and topped with rich chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 3/4 Cup Butter, Softened Make sure it's softened for easier creaming.
  • 1 Cup White Sugar
  • 2 Teaspoons Vanilla Extract Used in the cupcake batter.
  • 3 Eggs Eggs Room temperature for better mixing.
  • 1 1/2 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 2/3 Cup Buttermilk Room temperature recommended.
Pastry Cream Ingredients
  • 3 Egg Yolks Egg Yolks
  • 3 Cups Whole Milk
  • 1/2 Cup Sugar For the pastry cream.
  • 1/3 Cup Cornstarch
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract For flavoring the pastry cream.
Ganache Ingredients
  • 1 1/3 Cup Chocolate Chips Use semi-sweet or dark chocolate.
  • 1 Cup Heavy Whipping Cream Bring to a simmer.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line a cupcake pan with paper liners.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Stir in the vanilla extract, eggs, and baking powder.
  4. Gradually add the all-purpose flour and buttermilk a little at a time until just combined.
  5. Fill the prepared liners three-quarters full with the batter.
  6. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Making Pastry Cream
  1. In a medium bowl, beat the egg yolks and then stir in the milk until well combined.
  2. In a large saucepan over medium-low heat, combine the sugar, cornstarch, and salt.
  3. Gradually whisk in the milk mixture and boil, stirring constantly, for 1 minute.
  4. Remove from heat and place the saucepan into an ice bath. Let it cool slightly before stirring in the vanilla extract.
Preparing Ganache
  1. Place the chocolate chips in a large bowl.
  2. In a medium saucepan, bring the heavy cream to a simmer.
  3. Remove from heat and pour the hot cream over the chocolate chips. Cover for 5 minutes, then stir until smooth.
Assembly
  1. Core out the center of each cupcake using a cupcake corer or knife.
  2. Fill each cupcake with the pastry cream and dip them into a generous amount of ganache.
  3. Allow to set for 30-60 minutes.

Notes

Store the cupcakes in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze without ganache and thaw before serving.