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The Ultimate Foolproof Boston Cream Pie Cupcakes with Homemade Pastry Cream and Dark Chocolate Ganache

A boston cream pie cupcake cut in half showing the vanilla cake, pastry cream filling, and chocolate glaze.
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Make bite-sized Boston Cream Pie Cupcakes featuring fluffy vanilla cake, creamy homemade pastry cream filling, and a rich dark chocolate ganache topping. This recipe simplifies the classic dessert for home bakers.

Ingredients

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  • 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
  • 1 cup whole milk, for pastry cream
  • 1/2 cup granulated sugar, for pastry cream
  • 3 large egg yolks, for pastry cream
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract, for pastry cream
  • 4 ounces dark chocolate, chopped, 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 this dry mixture aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk. Mix until just combined; do not overmix the batter.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the vanilla cupcakes cool completely in the pan before transferring them to a wire rack.
  7. Prepare the pastry cream: In a saucepan, whisk together the 1 cup of milk and 1/2 cup of sugar. Heat over medium heat until steaming, but do not boil.
  8. In a separate bowl, whisk the egg yolks, cornstarch, and 1 teaspoon of vanilla extract until smooth.
  9. Slowly temper the hot milk mixture into the egg yolk mixture while whisking constantly.
  10. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil for one minute while continuing to whisk.
  11. Remove the pastry cream from the heat, stir in the remaining vanilla extract, and press plastic wrap directly onto the surface. Chill in the refrigerator for at least 2 hours until cold.
  12. Make the ganache: Place the chopped dark 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 and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  13. Core the cooled cupcakes using an apple corer or small knife, leaving the bottom intact.
  14. Fill the hollowed centers of the cupcakes generously with the chilled pastry cream.
  15. Top each filled cupcake with a spoonful of the dark chocolate ganache. Serve these cream filled cupcakes dessert immediately or chill briefly.

Notes

  • For the best texture, ensure your butter and eggs for the cake batter are at room temperature before mixing.
  • If you want a faster filling, you can substitute the homemade pastry cream with a high-quality vanilla pudding mix prepared according to package directions, though the homemade version provides superior flavor.
  • To achieve a perfectly smooth ganache, avoid stirring the chocolate and cream mixture until the 5-minute resting period is complete.

Nutrition

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