Boston Cream Cupcakes
Soft vanilla cupcakes filled with rich pastry cream and topped with glossy chocolate ganache. An easy individual-serving twist on the classic Boston cream pie.
Prep
30 min
Cook
25 min
Total
1 hr 55 min
Servings
12 cupcakes
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 12-Cup Muffin Pan Bakes the cupcake batter two-thirds full in each liner for 18 to 22 minutes. Check price on Amazon
- Electric Hand Mixer Beats the butter and sugar until pale and fluffy, about 3 minutes. Check price on Amazon
- Cooling Rack Cools the cupcakes completely so the pastry cream filling does not melt. Check price on Amazon
Instructions
- 1
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- 2
In a separate large bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. The mixture should look lighter in color and slightly airy before adding the eggs.
- 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and milk, mixing just until the batter looks smooth with no dry streaks remaining.
- 4
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and the edges turn light golden brown.
- 5
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Warm cupcakes can melt the filling, so wait until they no longer feel warm to the touch.
- 6
To make the pastry cream, heat the milk in a saucepan over medium heat until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.
- 7
Slowly pour a little warm milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens to a pudding-like texture and leaves visible trails from the whisk.
- 8
Remove the pastry cream from the heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 1 hour.
- 9
Use a small knife or cupcake corer to cut a hole in the center of each cupcake. Fill each cavity with chilled vanilla pastry cream cupcakes filling until slightly mounded.
- 10
For the ganache, heat the cream until just simmering, then pour it over the chocolate chips. Let it sit for 2 minutes before stirring until glossy and smooth.
- 11
Spoon the chocolate ganache over the tops of the cupcakes, letting it drip slightly over the edges. The ganache should settle into a shiny layer as it cools.
Used in this recipe: 12-Cup Muffin Pan Electric Hand Mixer Cooling Rack (Amazon, affiliate links)
Nutrition (per serving)
390 kcal
Calories
6g
Protein
48g
Carbs
20g
Fat
1g
Fiber
110mg
Sodium
Boston cream cupcakes turn the classic Boston cream pie into individual portions: soft vanilla cupcakes, a center of chilled vanilla pastry cream and a cap of glossy chocolate ganache. The recipe makes 12 cupcakes. The card lists 30 minutes of prep, 25 of baking time and 1 hour 55 minutes in total, most of which is waiting for the cakes and pastry cream to cool and chill. That waiting is why they suit parties and make-ahead desserts.
What You Need for the Cupcakes, Pastry Cream and Ganache
The exact amounts are in the recipe card above. Here is what each part is made of and why.
- Vanilla cupcakes: all-purpose flour, baking powder, salt, softened unsalted butter, granulated sugar, 2 large eggs, vanilla extract and whole milk. Softened butter creams into a light batter, which keeps the crumb tender under the filling.
- Pastry cream: 2 cups of whole milk, 4 large egg yolks, granulated sugar, 3 tablespoons of cornstarch, 2 tablespoons of unsalted butter and 2 teaspoons of vanilla. The yolks make it rich and the cornstarch makes it set thick enough to hold inside the cupcake.
- Ganache: semi-sweet chocolate chips and heavy cream. Chips are convenient and melt smoothly with hot cream.
How to Make Boston Cream Cupcakes
The cupcakes
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar for about 3 minutes, until pale and slightly airy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla. Alternate adding the dry ingredients and the milk, mixing just until the batter is smooth with no dry streaks.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until the tops spring back lightly and the edges are light golden.
- Cool in the pan for 5 minutes, then move the cupcakes to a wire rack and let them cool completely. Warm cupcakes melt the filling, so wait until they no longer feel warm.
The pastry cream
- Heat the milk in a saucepan over medium heat until steaming but not boiling. Whisk the egg yolks, sugar and cornstarch in a bowl until smooth and pale yellow.
- Slowly pour a little of the warm milk into the yolk mixture while whisking constantly. Pour everything back into the saucepan and cook over medium heat, whisking nonstop, until it thickens to a pudding-like texture and leaves trails from the whisk.
- Take it off the heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface so no skin forms, then chill for at least 1 hour.
Filling and topping
- Cut a hole in the center of each cooled cupcake with a small knife or a cupcake corer. Fill each cavity with the chilled pastry cream until slightly mounded.
- For the ganache, heat the cream until just simmering and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until glossy and smooth.
- Spoon the ganache over the tops and let it drip slightly over the edges. It settles into a shiny layer as it cools.
Why the Filling Goes Runny and How to Fix It
- Runny pastry cream: It did not cook long enough to thicken. It should coat the whisk heavily and leave trails before you take it off the heat.
- Lumpy pastry cream: Push it through a fine mesh sieve while it is still warm.
- Soggy centers: Fill with fully chilled pastry cream. Cold cream stays thick, and a warm cupcake will melt it.
- Tough cupcakes: Stop mixing the batter once the flour disappears.
- Ganache sliding off: Let it cool for a few minutes before spooning it on so it stays thick. Chilling the finished cupcakes for 15 minutes helps it set with a glossy finish.
- Messy filling: A piping bag is cleaner and faster than a spoon. If you have no corer, a paring knife or even a teaspoon can remove the centers. Do not cut too deep so the cream stays inside.
Making Boston Cream Cupcakes Ahead, Storing and Freezing
The pastry cream can be made up to 2 days ahead and kept in the refrigerator. Filled cupcakes contain eggs and dairy, so keep them covered in the fridge and refrigerate any that have been out for more than 2 hours. They are best within 24 hours and should be eaten within 3-4 days. Take them out about 15 minutes before serving so the cake softens a little.
Unfilled, unfrosted cupcakes freeze well for up to 2 months. Freeze only the cupcakes, and add fresh pastry cream and ganache after thawing, because the cream filling can separate once thawed.
If You Like Boston Cream Flavors
The same vanilla, custard and chocolate combination shows up in a Boston cream poke cake, which suits a crowd better than individual cupcakes, and in no-bake Boston cream pie bars, which skip the oven entirely.
FAQ
Can I use a different filling?
A thick vanilla pudding can stand in if you are short on time, but expect a softer, less rich filling than real pastry cream, and chill it well before filling.
Why are the cupcakes cooled fully before filling?
Warm cake melts the pastry cream and turns the center soggy, so wait until the cupcakes are completely cool.
