Go Back
Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes bring the iconic layered dessert into single-serving form with tender sponge cake, velvety vanilla cream, and rich chocolate ganache in every bite. A classic reimagined as a cupcake, this treat blends elegance, nostalgia, and convenience into one irresistible dessert.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12

Ingredients
  

For the Cake

  • 12 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk

For the Filling

  • 3 large egg yolks
  • 3 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Ganache

  • 8 ounces semi-sweet baking chocolate finely chopped
  • 1 cup heavy cream

Instructions
 

For the Cake:

  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  • Add the vanilla extract and mix again until fully incorporated.
  • Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the flour mixture and buttermilk to the creamed mixture in three parts, beginning and ending with the dry ingredients. Beat gently after each addition, just until everything is combined—do not overmix.
  • Prepare a muffin pan by lightly greasing it and lining it with cupcake liners. Fill each liner about three-quarters full with batter.
  • Bake in a preheated 350°F oven for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before filling.

For the Filling:

  • In a medium bowl, whisk the egg yolks thoroughly.
  • Slowly stir in the milk, mixing until fully blended and smooth.
  • In a large, heavy-bottomed saucepan over medium-low heat, combine the sugar, cornstarch, and salt.
  • Gradually pour in the milk and egg yolk mixture while stirring constantly to avoid lumps.
  • Continue to cook the mixture over medium-low heat, stirring continuously until it reaches a gentle boil—this may take around 20 minutes. The mixture should be thickened by then and will continue to thicken as it cools.
  • Remove the saucepan from heat and transfer it to a large bowl filled with ice water to cool quickly, continuing to stir.
  • Stir in the vanilla extract until fully combined.
  • Place a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming, then refrigerate until ready to use.

Prepare the Ganache:

  • Place the finely chopped chocolate in a food processor and pulse until evenly chopped, then transfer to a mixing bowl.
  • Heat the heavy cream in a small saucepan over medium heat until it begins to steam, stirring often to prevent scorching.
  • Slowly pour the hot cream over the chopped chocolate, allowing it to sit for a moment before whisking it together until smooth and glossy.
  • Let the ganache cool until it reaches a spreadable consistency, but do not let it harden.

To Assemble the Cupcakes:

  • Once the cupcakes have cooled completely, transfer the chilled pastry cream to a piping bag fitted with a filling tip.
  • Insert the tip into the center of each cupcake and fill generously with pastry cream.
  • Dip the tops of each filled cupcake into the ganache, allowing excess chocolate to drip off slightly.
  • Let the ganache set for about 30 minutes to an hour before serving.

Notes

Homemade pastry cream is ideal for this recipe, but if you're short on time, you can substitute a boxed pudding mix prepared according to the package instructions.
Allow the ganache to cool for at least 10-20 minutes before dipping the cupcakes into it, as it will be too runny if it's too hot.
For more tips and tricks on making the perfect ganache, be sure to check out my ganache post here.
Storage: Store the cupcakes in the refrigerator until ready to serve. They will keep for up to 2-3 days. Before serving, let them sit at room temperature for about 30 minutes.
Make Ahead Directions: You can prepare the cupcakes, filling, and ganache in advance and store them separately in the refrigerator, covered. Simply assemble the cupcakes just before serving.