Boston Cream Pie Cupcakes
Makes 12 cupcakes
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (room temp)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the Pastry Cream Filling:
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 egg yolks
2 tbsp cornstarch
1/2 tsp vanilla extract
1 tbsp unsalted butter
For the Chocolate Ganache:
4 oz semi-sweet chocolate (chopped or chips)
1/2 cup heavy cream
Instructions
🧁 1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Add dry ingredients alternately with milk, mixing just until combined.
Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean.
Cool completely.
🍮 2. Make the Pastry Cream
In a saucepan, heat milk and cream over medium until steaming (not boiling).
In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
Slowly pour half the hot milk into the yolk mixture, whisking constantly.
Pour back into the saucepan and cook on low heat, stirring, until thickened (about 3–5 min).
Remove from heat, stir in vanilla and butter. Chill for at least 1 hour.
🍫 3. Make the Ganache
Heat cream until hot (not boiling).
Pour over chocolate and let sit 2 minutes, then stir until smooth and glossy. Let it cool slightly so it thickens but is still pourable.
✨ 4. Assemble the Cupcakes
Use a knife or cupcake corer to remove the center of each cupcake.
Fill with pastry cream using a spoon or piping bag.
Spoon or dip the tops in ganache. Let set.