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Boston Cream Pie Cupcakes: Moist Vanilla Cake with Pastry Cream Filling

Close-up of a boston cream pie cupcake cut in half showing the vanilla cake, creamy filling, and chocolate glaze.
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You can make bakery-style Boston Cream Pie Cupcakes at home! This recipe gives you fluffy vanilla cupcakes filled with smooth pastry cream and topped with a rich chocolate ganache.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the Pastry Cream Filling:
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the Vanilla Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
  6. Prepare the Pastry Cream Filling: In a medium bowl, whisk together the sugar and egg yolks until pale. Whisk in the cornstarch until smooth.
  7. In a small saucepan, heat the milk until it just simmers. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
  8. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, still whisking. Remove from heat.
  9. Stir in the vanilla extract and butter until the butter is melted and incorporated. Pour the pastry cream into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until cold.
  10. Fill the Cupcakes: Once the cupcakes are cool and the pastry cream is chilled, use a small knife or a cupcake corer to remove a cone-shaped center from each cupcake.
  11. Spoon or pipe the chilled pastry cream into the hollowed-out centers. Replace the removed cake piece on top if desired, or leave the filling exposed.
  12. Prepare the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy.
  13. Let the ganache cool slightly until it thickens enough to hold its shape when drizzled, about 10 to 15 minutes.
  14. Top each filled cupcake with a spoonful of the chocolate ganache. Allow the ganache to set before serving your homemade bakery style cupcakes.

Notes

  • For the best texture, make sure your butter and eggs for the cake batter are at room temperature before you start mixing.
  • If you want a very shiny ganache, use high-quality chocolate.
  • Chill the filled cupcakes for 30 minutes before topping with ganache for a cleaner presentation.

Nutrition

Find it online: https://tastetaught.com/boston-cream-pie-cupcakes-home/