Boston Cream Pie Cupcakes (Printable)

Vanilla cupcakes filled with smooth pastry cream and chocolate ganache topping.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk

→ Pastry Cream Filling

09 - 1 cup whole milk
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1/4 teaspoon salt
14 - 1 teaspoon pure vanilla extract
15 - 1 tablespoon unsalted butter

→ Chocolate Ganache

16 - 1/2 cup heavy cream
17 - 4 ounces semi-sweet chocolate, finely chopped

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a bowl. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla. Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
03 - Divide batter evenly among cupcake liners. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
04 - Heat milk in a saucepan over medium heat until just simmering. Whisk egg yolks, sugar, cornstarch, and salt until pale and smooth. Gradually whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2 to 3 minutes. Remove from heat and stir in vanilla and butter until smooth. Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold.
05 - Heat cream in a small saucepan until just simmering. Pour over chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Allow to cool until slightly thickened but still pourable.
06 - Using a small knife or cupcake corer, cut a small hole in the center of each cupcake about 1 inch deep. Fill each with chilled pastry cream, about 1 to 2 teaspoons per cupcake. Replace the cut-out piece of cake on top. Spoon or dip the tops of the cupcakes in chocolate ganache. Let set before serving.

# Expert Tips:

01 -
  • The combination of moist vanilla cake, silky custard, and glossy chocolate is pure happiness in every bite
  • They look impressive but are actually quite manageable to make at home
  • Everyone will think you spent hours in the kitchen when it only takes about 90 minutes
02 -
  • Room temperature ingredients blend together much better for the cupcake batter
  • Press the plastic wrap directly onto the pastry cream to prevent a skin from forming
  • The ganache should be slightly cooled but still pourable when dipping
03 -
  • Use a piping bag fitted with a round tip to easily fill the cupcakes without making a mess
  • Warm your knife slightly before cutting out the cupcake centers for cleaner holes
  • If the ganache becomes too thick, microwave it for 5 seconds to loosen it up

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