Boston Cream Pie Cupcakes (Printable version)
Moist vanilla cupcakes filled with creamy custard and chocolate topping
# What You’ll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tsp 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 tbsp cornstarch
13 - 1/4 tsp salt
14 - 1 tsp pure vanilla extract
15 - 1 tbsp unsalted butter
→ Chocolate Ganache
16 - 1/2 cup heavy cream
17 - 4 oz semi-sweet chocolate, finely chopped
# How to Make It:
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, 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 18–20 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 2–3 minutes. Remove from heat; 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 1–2 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 contrast of cool, creamy filling against rich chocolate topping creates that perfect restaurant style dessert moment at home
- These cupcakes capture everything you love about the classic cake but are infinitely easier to serve and share
02 -
- Pressing plastic wrap directly onto the pastry cream surface prevents a skin from forming while chilling
- The ganache must cool slightly but still be pourable when dipping, or it will slide right off the cupcakes
03 -
- Temper your egg yolks slowly by adding just a tablespoon of hot milk at a time initially to prevent scrambling
- Use a piping bag with a round tip for the neatest filling experience, though a teaspoon works in a pinch