Boston Cream Pie Cupcakes

If there’s a dessert that embodies classic indulgence, it has to be the Boston Cream Pie Cupcake. Imagine a soft, moist vanilla cupcake, hollowed out and filled with rich, silky pastry cream, then topped with a glossy chocolate ganache. It’s essentially a handheld version of the iconic Boston Cream Pie, but with the convenience of a cupcake.

These cupcakes are perfect for birthdays, dinner parties, or a special treat for yourself. With layers of flavor and texture, each bite is an experience: tender cake, creamy custard, and a firm yet velvety chocolate topping. This recipe is approachable, foolproof, and produces bakery-quality cupcakes from your home kitchen.

Why You’ll Love This Recipe

• Moist Vanilla Cupcake Base: Soft, tender, and slightly sweet, providing the perfect foundation.
• Silky Pastry Cream Filling: Creamy, smooth, and decadent, adding an element of surprise inside each cupcake.
• Chocolate Ganache Topping: Glossy, firm, and rich, completing the classic Boston Cream Pie flavor.
• Visual Appeal: Perfectly piped ganache or decorative swirls make these cupcakes stunning for any occasion.
• Make-Ahead Friendly: Each component can be prepared in advance, allowing stress-free assembly.

Whether you’re an experienced baker or trying your hand at a more advanced dessert, these cupcakes are approachable and rewarding.

Ingredients Breakdown

This recipe yields 12–14 cupcakes. Follow these exact measurements for best results.

Vanilla Cupcakes

• 6 tbsp (84 g) unsalted butter, room temperature
• 3/4 cups (155 g) sugar
• 6 tbsp (86 g) sour cream, room temperature
• 2 tsp (10 ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/4 tsp salt
• 6 tbsp (90 ml) milk, room temperature
• 2 tbsp (30 ml) water, room temperature

Pastry Cream Filling

• 2 egg yolks
• 6 tbsp (78 g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270 ml) milk
• 1 tbsp (14 g) salted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz (338 g) semi-sweet chocolate chips
• 2 tbsp (30 ml) light corn syrup
• 3/4 cup + 2 tbsp (210 ml) heavy whipping cream

Tools & Equipment Needed

• Cupcake pan with liners
• Large, medium, and small mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Saucepan
• Oven thermometer (optional for accuracy)
• Toothpick for testing cupcakes
• Cupcake corer or small knife
• Piping bag with Ateco tip 844, Wilton 2D, or 1M

Proper tools make baking easier and ensure professional results.

Step-by-Step Instructions

1. Make the Vanilla Cupcakes

1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
2. Cream butter and sugar in a large bowl for 3–4 minutes until light and fluffy.
3. Mix in sour cream and vanilla extract until smooth.
4. Add egg whites in two batches, beating after each addition. Scrape down the sides to combine fully.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Combine milk and water in a small measuring cup.
7. Alternately add dry ingredients and milk mixture to the batter: half dry, then milk, then remaining dry, mixing until fully combined. Scrape sides as needed.
8. Fill cupcake liners about halfway. Bake 15–17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Cool cupcakes for 2–3 minutes in the pan, then transfer to a cooling rack.

2. Make the Pastry Cream Filling

1. Beat egg yolks in a medium bowl; set aside.
2. In a large saucepan, whisk sugar, cornstarch, and milk until smooth.
3. Cook over medium-high heat, stirring constantly, until thickened and starting to bubble. Reduce heat and simmer 2 minutes.
4. Temper the egg yolks by adding a small amount of hot milk mixture to the yolks, whisking continuously. Then return yolk mixture to saucepan.
5. Bring to a light boil for 2 minutes while stirring constantly. Remove from heat.
6. Stir in butter and vanilla extract until smooth. Cool to room temperature.

3. Make the Chocolate Ganache

1. Place chocolate chips and corn syrup in a large bowl.
2. Bring heavy cream to a boil, then pour over chocolate. Let sit 3–5 minutes.
3. Whisk until smooth, then refrigerate 1–2 hours until firm.

4. Assemble the Cupcakes

1. Core each cooled cupcake using a cupcake corer or knife.
2. Fill each cupcake with pastry cream.
3. Top with chocolate ganache, piping swirls if desired.
4. Refrigerate until serving. Serve closer to room temperature for the best texture. Cupcakes are best eaten within 3–4 days.

Tips & Variations

• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Dairy-Free Version: Substitute butter, milk, and cream with plant-based alternatives.
• Flavor Additions: Add a teaspoon of espresso powder to the ganache for deeper chocolate flavor.
• Mini Cupcakes: Bake for 12–14 minutes for smaller, bite-sized treats.
• Decorative Tips: Use different piping tips to create unique ganache swirls or rosettes.

Flavor Profile & Pairings

These cupcakes are rich, sweet, and creamy, with a balance between soft vanilla cake, smooth pastry cream, and a firm chocolate topping.

Side Dish Ideas

• Fresh berries to contrast the richness
• Light sponge or shortbread cookies for texture
• Vanilla ice cream for added indulgence

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	364 kcal
Protein	5.6 g
Carbohydrates	46.2 g
Sugars	34.2 g
Fat	18.8 g
Cholesterol	58.3 mg
Sodium	82.5 mg
Fiber	~1 g

Dietary Considerations: Contains dairy, egg, and gluten.

Make-Ahead & Meal Prep Tips

• Pastry Cream: Can be made 1 day in advance; cover and refrigerate.
• Chocolate Ganache: Make in advance and refrigerate.
• Cupcakes: Bake a day ahead and store in an airtight container. Assemble with filling and ganache when ready to serve.

FAQs

1. Can I use whole eggs instead of egg whites for the cupcake?
Yes, but it may slightly alter the texture. Egg whites give a lighter, airier cupcake.

2. How do I prevent the pastry cream from curdling?
Always temper the yolks by slowly adding hot milk before combining. Stir constantly.

3. Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes and pastry cream separately. Ganache can also be frozen. Thaw completely before assembly.

4. What if the ganache is too soft?
Refrigerate until firm, or add a small amount of melted chocolate to thicken.

5. How long will assembled cupcakes keep?
Store in the fridge in an airtight container; best consumed within 3–4 days.

Cooking Timeline (At a Glance)

Task	Time
Prepare cupcake batter	10 min
Bake cupcakes	15–17 min
Cool cupcakes	15 min
Make pastry cream	15 min
Make ganache	10 min + chilling
Assemble cupcakes	10–15 min

Serving Suggestions

• Pipe ganache elegantly with swirls or rosettes.
• Top with chocolate shavings for added texture.
• Serve at room temperature for best flavor.

Recipe Variations

1. Boston Cream Pie Mini Cupcakes: Perfect bite-sized portions.
2. Vanilla Raspberry Cream: Add raspberry puree to the pastry cream for a fruity twist.
3. Coffee Infused Ganache: Mix 1 tsp espresso powder into ganache for a mocha flavor.
4. Layered Cupcake Dessert: Create a layered cup with crumbled cupcake, pastry cream, and ganache.

Ingredient Spotlight

Pastry Cream: Silky custard that’s the heart of this cupcake. Use fresh eggs and whisk continuously to prevent lumps.

Chocolate Ganache: Provides richness and shine. Using corn syrup ensures a smooth, glossy finish.

Pro Cooking Tips

• Room Temperature Ingredients: Ensure butter, sour cream, egg whites, and milk are at room temperature.
• Baking: Test cupcakes at the minimum time to avoid overbaking. Moist crumbs are ideal.
• Ganache Piping: Chill slightly for better control when creating decorative swirls.

Storage & Freezing Guide

• Cupcakes: Store unfrosted for 1–2 days; refrigerate for longer.
• Pastry Cream: Refrigerate up to 3 days.
• Ganache: Refrigerate until firm; re-whip if needed.
• Assembled Cupcakes: Store in airtight container in fridge. Bring to room temperature before serving.

Expanded Conclusion

These Boston Cream Pie Cupcakes are an elegant twist on a classic dessert. From moist vanilla cake to creamy pastry cream and glossy chocolate ganache, they deliver layers of flavor and texture in every bite. Perfect for celebrations or a decadent treat, these cupcakes are as impressive as they are delicious.

With careful preparation and a bit of patience, you can recreate this bakery-quality dessert at home. Decorate beautifully, share with friends and family, and enjoy the classic Boston Cream Pie experience in a convenient, handheld format. Once you try these cupcakes, they’ll quickly become a favorite go-to dessert recipe in your baking repertoire.

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