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The Ultimate Boston Cream Pie Cupcakes: Vanilla Cake with Homemade Custard Filling & Rich Chocolate Ganache

A close-up of a square slice of cake resembling a boston cream pie cupcake, topped with dripping dark chocolate ganache and visible vanilla cream filling.
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Make individual servings of the classic Boston Cream Pie flavor using this recipe for moist vanilla cupcakes filled with rich pastry cream and topped with smooth 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 milk
  • 1 cup whole milk (for custard)
  • 1/2 cup granulated sugar (for custard)
  • 3 large egg yolks (for custard)
  • 3 tablespoons cornstarch (for custard)
  • 1 teaspoon vanilla extract (for custard)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of 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.
  5. Fill each cupcake liner 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.
  6. Prepare the custard: In a saucepan, whisk together 1 cup milk, 1/2 cup sugar, egg yolks, and cornstarch until smooth.
  7. Cook the custard over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 1 hour.
  8. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  9. Core the cooled cupcakes using an apple corer or small knife, leaving a small border around the edge.
  10. Transfer the chilled custard to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off). Fill the center cavity of each cupcake generously with custard.
  11. Top each filled cupcake with a spoonful of the slightly cooled chocolate ganache, allowing it to drip down the sides.

Notes

  • For easier filling, you can use store-bought vanilla pudding or pastry cream instead of making homemade custard.
  • If you want a shinier ganache, add 1 tablespoon of unsalted butter to the hot cream before pouring it over the chocolate.
  • Chill the finished cupcakes for 30 minutes before serving for the best texture.

Nutrition

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