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A close-up oBoston cream pie cupcakes with vanilla cream, topped with chocolate glaze and sprinkled with white sugar crystals, with one cupcake showing a bite taken out.

Boston cream pie cupcakes

Bakery-style Boston Cream Pie Cupcakes with moist vanilla cake, creamy custard filling, and glossy chocolate ganache. A homemade version of the classic dessert—rich, elegant, and surprisingly simple to make.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cupcakes
Course: Dessert, Baking
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Cupcakes:
  • 1 ½ cups All-purpose flour - spooned and leveled
  • 1 cup Granulated sugar -
  • ½ cup Butter -softened
  • 2 large Eggs -room temperature
  • ½ cup Whole milk -
  • 2 teaspoon Vanilla extract -pure
  • 1 ½ teaspoon Baking powder -
  • ¼ teaspoon Salt -
Pastry Cream Filling:
  • 2 cups Whole milk -
  • ½ cup Granulated sugar -
  • 4 large -Egg yolks
  • 3 tablespoon Cornstarch -thickener
  • 2 tablespoon Butter -
  • 1 teaspoon Vanilla extract -
  • 1 pinch Salt -
Chocolate Ganache:
  • 1 cup Semi-sweet -chocolate chips
  • ½ cup Heavy cream -
  • 1 tablespoon Butter - for shine
  • 1 teaspoon Vanilla extract - optional

Equipment

  • 1 Standard 12-cup cupcake tin (For baking cupcakes evenly )
  • 1 Cupcake liners (Prevent sticking)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Medium saucepan (For pastry cream)
  • 1 Mixing Bowls (Separate for batter, cream, and ganache)

Method
 

  1. Cream butter and sugar, add eggs and vanilla, alternate dry mix and milk, fill liners ⅔ full, bake 18–20 minutes at 350°F.
  2. Whisk yolks, sugar, and cornstarch; temper with hot milk, cook until thickened, then stir in butter and vanilla.
  3. Cover with plastic wrap touching surface and refrigerate at least 2 hours.
  4. Pour hot cream over chocolate chips, let sit, then whisk with butter and vanilla until glossy.
  5. Cut cone from center, fill with pastry cream using piping bag, and replace top.
  6. Dip cupcake tops into ganache, let set on rack for 30 minutes, and refrigerate until serving.

Nutrition

Serving: 120gCalories: 330kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 27gVitamin A: 450IUCalcium: 70mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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