If you’ve been looking for a dessert that packs all the indulgence of the classic Boston Cream Pie into a bite-sized treat, then Boston Cream Pie Cupcakes are about to become your new favorite go-to dessert! These cupcakes are filled with rich, vanilla cream and topped with glossy chocolate ganache deliciously easy to make and an absolute hit at any party or gathering.
In this recipe, we break down every step, from creating soft, tender cupcakes to making a creamy, velvety filling and topping them off with a chocolate ganache that will have your taste buds dancing. And with the added bonus of being perfectly portable, these cupcakes are perfect for sharing, making them ideal for birthdays, family gatherings, or as a sweet treat just for yourself.
Let’s dive in and take a closer look at how to make these Boston Cream Pie Cupcakes that are nothing short of perfect!
Why Choose Boston Cream Pie Cupcakes?
When you think of Boston Cream Pie, you likely imagine a decadent layer cake. But imagine that same creamy filling, rich ganache, and tender cake, all packed into a cute, individual cupcake. These cupcakes are a more portable, fun twist on the traditional Boston Cream Pie, making them perfect for sharing with friends or guests.
The magic of these cupcakes lies in the layers. You’ve got a fluffy, soft cupcake base that provides the perfect structure for the luscious vanilla cream filling. The smooth chocolate ganache topping adds just the right amount of decadence, creating a dessert that’s not too sweet but satisfies your chocolate cravings with ease.
But what makes these cupcakes stand out even more is how easy they are to prepare! With a handful of ingredients and just a few simple steps, you can whip up a batch of these sweet treats that will have everyone asking for the recipe.
Ingredients: A Breakdown of What You’ll Need
Before we dive into the step-by-step instructions, let’s take a moment to go over the ingredients you’ll need to create these Boston Cream Pie Cupcakes. These ingredients are simple, but the magic happens when they all come together to form a delightful cupcake.
For the Cupcakes:
- 1 ½ cups all-purpose flour: This forms the base of your cupcake batter, giving it structure and texture. Be sure to measure the flour correctly to avoid dense cupcakes.
- 1 ½ teaspoons baking powder: This will help your cupcakes rise beautifully, making them light and airy.
- ½ teaspoon salt: Just a pinch of salt balances out the sweetness of the cake and enhances the overall flavor.
- ½ cup unsalted butter, softened: Butter gives the cupcakes a rich flavor and soft texture. Make sure it’s softened to room temperature for easy mixing.
- ¾ cup granulated sugar: The sugar adds sweetness and moisture to the cupcakes, making them perfectly tender.
- 2 large eggs: Eggs help bind everything together and provide structure to the cupcakes.
- 2 teaspoons vanilla extract: This adds a lovely vanilla flavor that complements both the cupcakes and the filling.
- ½ cup whole milk: Milk keeps the cupcakes moist and gives them a smooth texture.
For the Vanilla Cream Filling:
- 1 cup whole milk: This is the base of your cream filling, making it smooth and rich.
- ¼ cup granulated sugar: Sweetens the cream filling to perfection.
- 1 tablespoon cornstarch: This thickens the filling, ensuring that it holds its shape when piped into the cupcakes.
- 2 large egg yolks: The egg yolks give the cream filling its rich, custardy texture.
- 1 teaspoon vanilla extract: This brings a warm vanilla flavor to the cream filling.
- ½ tablespoon unsalted butter: A small amount of butter adds richness and depth to the filling.
For the Chocolate Ganache:
- ½ cup heavy cream: The cream is the key to making a smooth, velvety ganache that coats the cupcakes beautifully.
- ¾ cup semisweet chocolate chips: These chocolate chips will melt perfectly to create the decadent ganache.
Step-by-Step Directions to Make Boston Cream Pie Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 cupcake liners. This ensures that your cupcakes bake evenly and don’t stick to the pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture is essential for creating the perfect cupcake texture, so make sure the ingredients are well combined.
In a separate large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for the texture of your cupcakes, so take your time and beat the mixture for about 3-5 minutes. This will incorporate air into the butter, helping the cupcakes rise.
Next, add the eggs one at a time, beating well after each addition. This helps to incorporate the eggs smoothly into the mixture without curdling. Then, stir in the vanilla extract for that delicious flavor.
Now, alternate adding the dry ingredients and the whole milk to the butter mixture. Start by adding about a third of the flour mixture, followed by half of the milk, and continue alternating until everything is incorporated. Be sure to mix only until the ingredients are combined; overmixing can lead to dense cupcakes.
Step 2: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This ensures that the cupcakes have enough room to rise without overflowing.
Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Every oven is different, so keep an eye on them after about 18 minutes. Once done, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Step 3: Make the Vanilla Cream Filling
While the cupcakes are cooling, it’s time to make the vanilla cream filling. In a medium saucepan, whisk together whole milk, granulated sugar, and cornstarch. Place the saucepan over medium heat and stir constantly until the mixture begins to simmer and thicken.
In a separate bowl, whisk the egg yolks. Slowly pour a few spoonfuls of the hot milk mixture into the egg yolks while whisking continuously. This helps to temper the eggs and prevents them from scrambling.
Once the egg yolk mixture is warmed up, gradually pour it back into the saucepan with the remaining milk mixture. Continue cooking the mixture on medium heat, stirring constantly until it thickens to a custard-like consistency. This should take about 3-5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and unsalted butter. Stir until the butter is fully melted and incorporated. Allow the cream filling to cool for about 15 minutes, then place it in the fridge to cool completely while you prepare the ganache.
Step 4: Prepare the Chocolate Ganache
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it’s hot but not boiling. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let the mixture sit for about 1 minute to soften the chocolate.
After 1 minute, stir the mixture until it’s smooth and glossy. This is the moment when your chocolate ganache comes together, creating a silky topping that will make your cupcakes shine.
Step 5: Assemble the Cupcakes
Once the cupcakes are completely cool, it’s time to assemble them. Using a small knife or a piping tip, hollow out the center of each cupcake, creating a small well. Be careful not to cut all the way through the bottom!
Spoon or pipe the vanilla cream filling into the center of each cupcake. You want to fill them generously but not overflow. The cream should sit nicely inside the cupcake, ready to be covered with the chocolate ganache.
Now, dip or spoon the chocolate ganache over the top of each filled cupcake. The ganache should drip down slightly, covering the cream filling completely.
Allow the ganache to set for a few minutes before serving.
Step 6: Serve and Enjoy!
Your Boston Cream Pie Cupcakes are now ready to be enjoyed! These cupcakes are a delicious combination of fluffy cake, rich vanilla cream, and smooth chocolate ganache. Perfect for any occasion, they’re sure to be a crowd-pleaser.
Tips for the Perfect Boston Cream Pie Cupcakes
- Let the cupcakes cool completely before filling them. This will ensure that the cream filling stays firm and doesn’t melt.
- If you don’t have a piping tip for hollowing out the cupcakes, you can simply use a small knife. Just be sure to make a clean, round hole in the center.
- To make the ganache extra glossy, ensure that the heavy cream is hot but not boiling before pouring it over the chocolate chips.
- For an added touch, top the cupcakes with a few chocolate shavings or sprinkles for an elegant look.
Nutritional Information for Boston Cream Pie Cupcakes
- Calories: 320 kcal per cupcake
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
Conclusion: Why You’ll Love Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are a perfect bite-sized twist on the classic dessert, combining light, fluffy cake with rich vanilla cream and a smooth chocolate ganache. They’re sure to be a crowd favorite at any event, from birthdays to family gatherings.
If you loved this recipe, don’t forget to share your creation on social media! And for more delicious ideas, check out these other recipes you’re sure to enjoy:
Happy cooking, and enjoy every delicious bite!
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Perfect Boston Cream Pie Cupcakes with Vanilla Cream Filling
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Boston Cream Pie Cupcakes are the perfect bite-sized treat, filled with rich vanilla cream and topped with a glossy, smooth chocolate ganache. A delicious twist on the classic Boston cream pie, these cupcakes are soft, sweet, and utterly irresistible!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Vanilla Cream Filling:
- 1 cup whole milk
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ tablespoon unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- ¾ cup semisweet chocolate chips
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. Gradually add dry ingredients, alternating with milk. Mix until just combined.
- Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Vanilla Cream Filling: In a saucepan over medium heat, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the warm milk mixture to the egg yolks while whisking constantly. Pour the egg mixture back into the saucepan and cook until thickened. Remove from heat, stir in vanilla extract and butter, and let cool.
- Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan until hot but not boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
- Assemble the Cupcakes: Using a small knife or piping tip, hollow out the center of each cupcake. Fill with the vanilla cream. Dip or spoon chocolate ganache over the top of each cupcake.
- Serve: Let the ganache set for a few minutes, then enjoy!
Notes
- Let the cupcakes cool completely before filling to avoid the cream melting.
- You can refrigerate the cupcakes for up to 2 days for a firmer cream filling.
- For a deeper chocolate flavor, try using dark chocolate chips for the ganache.
- To make it easier to fill the cupcakes, use a piping bag with a filling tip!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Boston Cream Pie Cupcakes, Mini Boston Cream Pie, Cupcake Boston Cream, Vanilla Cream Cupcakes, Chocolate Ganache Cupcakes, Bite-Sized Boston Cream, Dessert Cupcakes