Irresistible Boston Cream Cupcakes

Why You’ll Love This Recipe

• Perfect Combination of Flavors – Buttery vanilla cupcakes, creamy filling, and decadent chocolate topping.
• Great for Any Occasion – Perfect for birthdays, parties, or simply treating yourself.
• Make-Ahead Friendly – The pastry cream and ganache can be prepared in advance.
• Easy to Customize – Add a swirl of vanilla buttercream for extra elegance.
• No Special Equipment Needed – Simple ingredients and easy techniques make this recipe accessible to all bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120ml) whole milk

For the Pastry Cream Filling:

• 1 cup (240ml) whole milk
• ¼ cup (50g) granulated sugar
• 2 egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

For the Vanilla Buttercream (Optional Topping):

• ½ cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream or milk

Directions

For the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among cupcake liners, filling each about ⅔ full.
7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool completely before filling.

For the Pastry Cream Filling:

1. Heat the milk in a small saucepan over medium heat until it starts to steam (but not boil).
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour half of the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2 minutes).
5. Remove from heat and stir in the vanilla extract and butter. Let cool completely before using.

For the Chocolate Ganache:

1. Heat the heavy cream in a saucepan or microwave until hot (not boiling).
2. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth.
3. Stir in the butter for extra shine. Let cool slightly before using.

Assembly:

Fill the Cupcakes:

1. Use a knife or piping tip to hollow out the center of each cupcake.
2. Pipe or spoon the cooled pastry cream inside.

Top with Ganache:

1. Spoon or dip each cupcake into the chocolate ganache, allowing the excess to drip off.

Pipe Vanilla Buttercream (Optional):

1. If you want an extra decorative touch, pipe a swirl of vanilla buttercream over the ganache.
2. Dust with cocoa powder for an elegant finish.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour 20 minutes

Variations

• Chocolate Cupcakes: Swap vanilla cupcakes for chocolate cupcakes for a double chocolate treat.
• Strawberry Twist: Add a layer of strawberry jam inside the cupcakes along with the pastry cream.
• Coffee Flavor: Add 1 tsp of espresso powder to the chocolate ganache for a mocha touch.
• Nutty Version: Sprinkle chopped hazelnuts or almonds on top of the ganache.
• Lighter Option: Use a vanilla glaze instead of buttercream for a less sweet finish.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze unfrosted cupcakes for up to 2 months. Thaw in the refrigerator before filling and topping.
• Reheating: These cupcakes are best served chilled or at room temperature and do not require reheating.

FAQs

Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream up to 2 days in advance. Store it in the refrigerator covered with plastic wrap touching the surface to prevent a skin from forming.

Do I have to use buttercream on top?

No, the classic Boston Cream Pie doesn’t have buttercream, so you can skip it if you prefer a more traditional version.

Can I use store-bought vanilla pudding instead of pastry cream?

Yes, but homemade pastry cream gives the best flavor and texture.

How do I prevent the cupcakes from becoming too dry?

Make sure not to overbake them and measure your ingredients accurately. A little extra moisture from the filling helps keep them soft.

What type of chocolate is best for ganache?

Semi-sweet chocolate is the best choice for a balanced flavor, but you can use dark chocolate if you prefer a richer taste.

Can I use a piping bag to fill the cupcakes?

Yes, a piping bag with a round tip makes it easy to fill the cupcakes neatly.

How can I make mini Boston Cream Cupcakes?

Use a mini muffin pan and reduce the baking time to about 10-12 minutes.

Do I need to refrigerate Boston Cream Cupcakes?

Yes, because of the pastry cream filling, these cupcakes should be kept in the fridge.

Can I use a different cake base?

Yes, you can use a boxed cake mix or your favorite vanilla cupcake recipe.

How do I get a smooth ganache topping?

Let the ganache cool slightly before dipping the cupcakes, and tilt them gently to get an even coating.

Conclusion

Boston Cream Cupcakes are the perfect combination of light, fluffy cake, creamy filling, and rich chocolate ganache. Whether you’re making them for a party, a family gathering, or just because, these cupcakes are guaranteed to be a crowd-pleaser. Try them today and enjoy a bite-sized version of this classic dessert!