Boston Cream Pie Cupcakes: A Delicious & Easy Recipe

Boston Cream Pie Cupcakes: Prepare to be utterly captivated by these delightful miniature versions of a classic American dessert! Imagine sinking your teeth into a moist, golden cupcake, filled with a luscious, creamy custard, and topped with a decadent chocolate ganache. These aren’t just cupcakes; they’re a bite-sized journey into dessert heaven.

The original Boston Cream Pie, despite its name, is actually a cake! It dates back to the mid-19th century and was created at Boston’s Parker House Hotel. It quickly became a beloved staple, showcasing the ingenuity of American baking. Now, we’re taking that iconic flavor profile and transforming it into an easy-to-make and even easier-to-devour cupcake.

What makes Boston Cream Pie Cupcakes so irresistible? It’s the perfect combination of textures and flavors. The light and airy cupcake provides a delicate base, while the rich vanilla custard adds a creamy smoothness that melts in your mouth. And let’s not forget the chocolate ganache – a glossy, bittersweet finish that perfectly complements the sweetness of the custard. These cupcakes are not only incredibly delicious, but they’re also surprisingly simple to make, making them perfect for both beginner and experienced bakers alike. Get ready to impress your friends and family with these adorable and delectable treats!

Ingredients:

• For the Vanilla Cupcakes:
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• For the Pastry Cream Filling:
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Chocolate Ganache:
• 8 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Preparing the Vanilla Cupcakes

1. Preheat and Prep: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make removing the cupcakes a breeze later on.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is evenly distributed, which is key for a light and fluffy cupcake. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. This step is crucial for incorporating air into the batter, which contributes to the cupcakes’ texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Vanilla extract enhances the overall flavor of the cupcakes.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. So, add about a third of the dry ingredients, then half of the milk, then another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Overmixing develops the gluten in the flour, resulting in a denser texture.
6. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full. This will give the cupcakes enough room to rise without overflowing.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown on top.
8. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Make sure they are completely cool before filling and frosting.

Making the Pastry Cream Filling

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Watch it carefully so it doesn’t boil over.
2. Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth. The cornstarch is what thickens the pastry cream, so it’s important to whisk it in well to prevent lumps.
3. Temper the Egg Yolks: Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly. This process is called tempering, and it prevents the egg yolks from scrambling when added to the hot milk.
4. Combine and Cook: Pour the egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1-2 minutes, whisking constantly, to ensure the cornstarch is fully cooked. The pastry cream should be thick enough to coat the back of a spoon.
5. Remove from Heat and Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract. The butter adds richness and shine to the pastry cream, while the vanilla enhances the flavor.
6. Cool: Pour the pastry cream into a bowl, cover the surface with plastic wrap (pressing it directly onto the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled. Chilling the pastry cream allows it to thicken further and develop its flavor.

Preparing the Chocolate Ganache

1. Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl. Finely chopping the chocolate ensures that it melts evenly.
2. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it’s just about to simmer. Again, watch it carefully so it doesn’t boil over.
3. Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for about a minute to allow the heat to melt the chocolate.
4. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn chocolate pieces, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.
5. Add Butter: Stir in the butter until it’s melted and incorporated into the ganache. The butter adds shine and richness to the ganache.
6. Cool Slightly: Let the ganache cool slightly before using it to frost the cupcakes. This will allow it to thicken a bit, making it easier to spread. If the ganache is too warm, it will be too runny and will slide off the cupcakes.

Assembling the Boston Cream Pie Cupcakes

1. Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Be careful not to go all the way to the bottom.
2. Fill with Pastry Cream: Fill each cupcake cavity with the chilled pastry cream. You can use a spoon or a piping bag to do this. If you’re using a piping bag, make sure to use a large round tip.
3. Frost with Chocolate Ganache: Dip the top of each cupcake into the slightly cooled chocolate ganache. Alternatively, you can spread the ganache over the cupcakes using a knife or offset spatula.
4. Chill (Optional): For a firmer ganache, you can chill the cupcakes in the refrigerator for about 15-20 minutes after frosting. This will help the ganache set.
5. Serve and Enjoy: Serve the Boston Cream Pie Cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh!

Conclusion:

Well, there you have it! These Boston Cream Pie Cupcakes are truly a little slice of heaven, and I genuinely believe they’re a must-try for any baking enthusiast, or anyone who simply appreciates a delicious treat. From the moist, golden cupcake base to the luscious, creamy filling and the decadent chocolate ganache, every element works in perfect harmony to create a symphony of flavors and textures. It’s a classic dessert reimagined in a fun, portable, and utterly irresistible form. But why are these cupcakes so special? It’s more than just the sum of their parts. It’s the way the light, airy cupcake soaks up the creamy vanilla custard, creating a melt-in-your-mouth experience. It’s the rich, dark chocolate ganache that provides a contrasting bitterness, balancing the sweetness perfectly. And it’s the sheer joy of biting into a miniature Boston Cream Pie without the fuss of slicing and serving. These cupcakes are perfect for parties, potlucks, or even just a special treat for yourself after a long day. Looking for serving suggestions? These cupcakes are fantastic on their own, but you could also pair them with a scoop of vanilla ice cream for an extra indulgent dessert. A dusting of powdered sugar adds a touch of elegance, or you could sprinkle some chocolate shavings on top for a more dramatic presentation. For a truly decadent experience, try serving them with a side of fresh berries – the tartness of the berries will complement the sweetness of the cupcakes beautifully. And if you’re feeling adventurous, there are plenty of variations you can try! For a coffee-flavored twist, add a tablespoon of instant espresso powder to the cupcake batter. Or, for a more intense chocolate flavor, use dark chocolate in the ganache. You could even experiment with different fillings, such as a salted caramel custard or a raspberry cream. The possibilities are endless! I’m so confident that you’ll love these Boston Cream Pie Cupcakes, and I can’t wait to hear about your baking adventures. Don’t be intimidated by the multiple components – each step is relatively simple, and the end result is well worth the effort. Remember to take your time, follow the instructions carefully, and most importantly, have fun! So, what are you waiting for? Grab your apron, preheat your oven, and get ready to bake up a batch of these amazing cupcakes. I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! I’d love to see your photos, hear about your variations, and read your reviews. You can tag me on social media using [Your Social Media Handle] or leave a comment below. Let’s spread the cupcake love! I am sure that you will find that this recipe for Boston Cream Pie Cupcakes will become a family favorite. Happy baking! Print