Boston Cream Pie Cupcakes
Deesviral turns a timeless dessert into a fun, handheld version. With light sponge, smooth pastry cream, and a glossy chocolate glaze, these cupcakes are both elegant and satisfying.
Ingredients (12 cupcakes)
Pastry Cream Filling
240 ml whole milk (1 cup)
50 g granulated sugar (¼ cup)
15 g cornstarch (2 tbsp)
1 large egg yolk (18 g)
5 ml vanilla extract (1 tsp)
15 g unsalted butter (1 tbsp)
Cupcakes
120 g all-purpose flour (1 cup)
120 g granulated sugar (½ cup)
6 g baking powder (1 ½ tsp)
1 g salt (¼ tsp)
60 g unsalted butter, softened (¼ cup)
120 ml whole milk (½ cup)
1 large egg (50 g)
5 ml vanilla extract (1 tsp)
Chocolate Glaze
120 g semi-sweet chocolate, chopped
120 ml heavy cream (½ cup)
15 g unsalted butter (1 tbsp)
Preparation Steps
Pastry Cream
In a saucepan, whisk sugar and cornstarch, then slowly pour in the milk.
Cook on medium heat, whisking until the mixture thickens.
Whisk a spoonful into the egg yolk to temper it, then return to the saucepan.
Cook for 1–2 more minutes, remove from heat, stir in butter and vanilla, cover, and chill.
Cupcakes
Preheat oven to 175°C (350°F). Prepare a 12-cup muffin pan with liners.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy. Add egg and vanilla.
Alternate adding the dry mixture and milk until smooth.
Divide into liners and bake for 18–20 minutes. Cool completely.
Chocolate Glaze
Heat cream until it begins to simmer. Pour over chopped chocolate and butter.
Let sit 2 minutes, then whisk into a smooth glaze.
Assembly
Cut a small hole in the center of each cupcake. Fill with pastry cream.
Spoon glaze over the top of each cupcake and let set before serving.
Closing
Soft cake, creamy filling, and a glossy chocolate finish—these Boston Cream Pie Cupcakes are a perfect mini version of the classic dessert. Brought to life by Deesviral.