Go Back

Boston Cream Pie Cupcakes

Delightful cupcakes that combine the flavors of classic Boston Cream Pie in a moist, portable form topped with rich chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 8 tablespoons butter, room temperature Make sure the butter is at room temperature for easy creaming.
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
For the custard
  • 1/4 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1/8 teaspoon kosher salt
  • 1 cup milk
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
For the ganache
  • 6 ounces semi-sweet chocolate
  • 3/4 cup heavy whipping cream Heat until boiling.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and spray a 12-cup muffin tin with non-stick spray.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy; add eggs and vanilla.
  4. Alternate adding dry ingredients and milk to the mixture, beating well.
  5. Fill muffin cups 2/3 full and bake for 18-20 minutes. Cool.
Custard preparation
  1. Whisk egg yolks. In a saucepan, heat sugar, cornstarch, and salt with milk until thickened.
  2. Combine the egg mixture back into the saucepan and cook briefly. Add vanilla and cool.
Ganache preparation
  1. Heat cream to boiling and pour over chocolate, stirring until smooth.
Assembly
  1. Cut cupcakes in half, spread custard on the bottom, sandwich with the top, and drizzle ganache over.

Notes

Serve these cupcakes at room temperature or slightly chilled. Store them in an airtight container in the refrigerator for up to five days. Freeze them without ganache for up to three months.