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

Scale

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