Description

Boston Cream Cupcakes are a delightful miniature version of the classic Boston Cream Pie. Each cupcake features a soft, fluffy vanilla cake filled with smooth, rich pastry cream and topped with a glossy chocolate ganache. These cupcakes are the perfect blend of flavors and textures—light cake, creamy filling, and decadent chocolate—making them a crowd-pleasing dessert for any occasion.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract

For the Custard Filling:

1 cup whole milk
3 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla; beat until smooth.

Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

For the custard: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Chill until cool.

For the ganache: Heat the heavy cream until just boiling. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.

Cut a small hole in the top of each cupcake and fill with custard. Top with chocolate ganache.

Notes

Cupcake Texture: To achieve the ideal cupcake texture, it’s important to mix the batter just until the ingredients are combined. Overmixing can result in dense cupcakes.
Pastry Cream Consistency: Cook the pastry cream until it thickens properly. Be patient—this will ensure a firm filling that holds up well inside the cupcake.
Ganache Finish: For a perfectly smooth ganache, allow the chocolate and cream to sit for a couple of minutes before stirring, and mix until the chocolate is fully melted and glossy. Let it cool slightly before applying to the cupcakes to avoid a runny texture.
Make-Ahead Tips: You can make the cupcakes, pastry cream, and ganache a day in advance. Store the cupcakes in an airtight container at room temperature, while the pastry cream and ganache should be refrigerated. Assemble the cupcakes just before serving to ensure freshness.
Filling the Cupcakes: Use a piping bag with a round tip to easily fill the cupcakes with pastry cream. Be careful not to overfill to avoid making them messy.
Serving Suggestions: These cupcakes are best served at room temperature, allowing the flavors and textures to fully shine. They pair well with coffee, tea, or a glass of milk.