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Boston Cream Pie Cupcakes

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★★★★

4 from 3 reviews

Classic Boston Cream Pie transformed into delicious cupcakes, featuring moist vanilla cake filled with creamy custard and topped with rich chocolate ganache.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup pastry cream or vanilla custard
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
  5. Divide batter evenly into cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. Using a small knife or cupcake corer, hollow out the center of each cupcake.
  8. Fill each hollowed-out cupcake with pastry cream.
  9. To make the ganache, heat heavy cream until just simmering and pour over chocolate chips in a bowl. Let sit for 1-2 minutes, then stir until smooth.
  10. Dip the top of each filled cupcake into the ganache or spoon ganache over the tops.
  11. Refrigerate cupcakes for 30 minutes before serving to set the ganache.

Notes

Use high-quality chocolate for the ganache for best flavor. Pastry cream can be homemade or store-bought. Refrigerate cupcakes to keep custard filling fresh.

Nutrition

Find it online: https://www.rapidrecipes.blog/boston-cream-pie-cupcakes-3/