This post may contain affiliate sales links. Please read my disclosure policy.
These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake youโll definitely want to sink your teeth into.
Boston Cream Pie Cupcakes
So I guess today is the day that I will dispel the myth that I have always been an amazing baker โ just in case you were under that impression. ๐ The truth is, I grew up cooking with my mom, not baking. Sure, there was some baking around holidays, but day-to-day was all about the cooking. So when I started baking several years back, it was quite an effort to really learn what I was doing. Lots of hours have been spent in the kitchen. With cooking, I was used to being able to throw things in a dish and not have to worry too much that small changes to a recipe would ruin it. With baking, itโs a whole different ball game. Small changes can make a huge difference โ and be incredibly frustrating.
So back around the time I started baking, I was taking a lot of the desserts Iโd make into work. Iโd ask co-workers what their favorite dessert or flavor was if what was their birthday and then Iโd challenge myself to come up with a cake. It was a great way for me to try things I hadnโt tried before โ the best way to learn! Even now, I still love unexpected requests that give me a challenge or get me to step out of the box.
Well one such request was for a Boston Cream Pie โ and I had never even made pastry cream before. Ever. I had no idea what I was doing. But I found a recipe and went for it. Iโd been fairly successful up until this point, so I figured itโd be all good.
I was wrong.
I had no idea what I did at the time and itโs been so long that I donโt even remember what recipe I used to look back and figure it out, but I remember wondering how in the word the pastry cream would thicken enough to hold up between cake layers. Ultimately the cream was much too thin and by the time the cake made itโs way to work, it was basically two layers of cake that used to have pastry cream between them, but was now in a puddle around the bottom. Major fail.
Well fast-forward about 5 years and that co-worker has moved on to another adventure. It was sad to see him go, but I was happy for him in his new path.
Of course to send him off, I had to redeem myself. Yes, heโs had many of my cakes since then, but the Boston Cream Pie had to be revisited. This time I went with cupcakes. ๐
I find pastry cream to be much less intimidating these days. I now know that cornstarch and the egg yolks are what actually thickens the cream and Iโve made pastry cream more times than I can count. ๐ Itโs actually pretty easy to make and quite delicious.
Of course my old self is rolling her eyes at my current self for calling it โeasy.โ ๐
The pastry cream sits in the middle of one of my favorite vanilla cupcakes. Itโs light, moist and has great vanilla flavor. Like many cupcake recipes youโll find on here, making them starts with creaming the butter and sugar. I will say it over and over โ be sure to fully cream the butter and sugar. This ensures a fluffy cupcake. Donโt skip it!
The cupcake is topped with the most delicious chocolate ganache. It has a little corn syrup added to it to keep the ganache looking glossy and fresh. Once the ganache is made, itโs set in the fridge to get firm, then can be piped onto the cupcakes. Even though roses arenโt super manly โ and these were technically for a guy โ I decided to go with the roses on top for these cupcakes. They are just so pretty!
And honestly, there were no complaints. Only happy moans as they ate the cupcakes. In fact, a few of them are going to be quite happy to finally see the recipe on the blog so that they can make them at home.
These cupcakes really are delicious. Fairly light and a fun mix of flavor and texture. I think, after 5 years, Iโve finally redeemed myself. ๐
More Dessert Recipes Youโll Love
- Easy Boston Cream Pie
- Boston Cream Pie Cookie Cups
- Banana Cream Pie Cupcakes
- Boston Cream Pie Cheesecake
- Tiramisu Cupcakes
Watch The Video
Shop the Recipe
Boston Cream Pie Cupcakes
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake youโll definitely want to sink your teeth into.
Ingredients
VANILLA CUPCAKES
- 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp (8g) baking powder
- ยผ tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
PASTRY CREAM FILLING
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
CHOCOLATE GANACHE
- 12 oz (338g) semi sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream
Instructions
1. Preheat oven to 350ยฐF (176ยฐC) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you donโt cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 364
- Sugar: 34.2 g
- Sodium: 82.5 mg
- Fat: 18.8 g
- Carbohydrates: 46.2 g
- Protein: 5.6 g
- Cholesterol: 58.3 mg
Enjoy!
Can you substitute milk with almond or coconut milk?
I havenโt tried it to be sure. I would think itโd bake ok, but the difference in fat content would probably change the cupcake texture a bit.
These look so delicious! I would like to make them for my sonโs birthday this week, but have a quick question: How can the โLight corn syrupโ be substituted? Maple syrup? Any other ideas? TIA!
You can actually just add some additional heavy cream or leave it out all together. The main purpose of it in this ganache is to give the ganache topping a glossy appearance that doesnโt fade.
Iโm always looking for great treats to make that my wife can eat. Hereโs the bottom lineโฆ NO corn products of any kind. So, no corn starch, corn syrup, corn oil.
I have solutions for baking powder (25% corn starch so I make my own easily) and corn syrup (agave syrup) I usually use guar gum to replace corn starch as a thickener, but would like to know whether flour or mashed potatoes would be a better choice.
My husband is gluten and corn free as heโs allergic! I use potato starch as a replacement for corn starch and flour works great tooโฆ. even gluten free flour
Made it! Fun recipe! My partner is worried he will not get any lol! To bad!!
Ha! Iโm so glad you enjoyed them! ๐
Love this recipe and make the perfect amount of cupcakes but I was wondering is there a substitute for the source cream like yoghurt or something else?
I havenโt tried yogurt, but I think using additional milk would work ok.
Hi, great recipes as usual. Pls I need to ask if I skip the light corn syrup what alternative can I use (healthier version)?
Thanks
You could try using honey.
These look amazing!! Iโd love to make this as a two layer cakeโฆhave you tried this?
Thanks Kim! I havenโt tried it with this recipe.
I love your recipes. Most of my banking is done with your recipes. For some reason I cannot get the print button to work on the Boston cream pie cupcake recipe. Maybe there something you can do to fix that. Praying for you on your baby journey. I hope things are going well for you. Thank you.
Thanks Kelley! ๐ I just tried the print button and it worked for me, so I donโt know whatโs wrong. Maybe try a different browser?
Lindsay, Iโm sure everyone was thrilled with these beauties! Glad you conquered pastry cream. I love filling cupcakes with pastry cream. Though Iโm not a huge chocolate fan, I slather on the chocolate for the sake of my guests and just scrape it off mine โ someone is always happy to take my โscrapingsโ!
your desserts are so delicious just one question why cant i print your recipes
Thanks Marilyn! You should be able to print all the recipes. Each one has a print button right within the recipe.
Hi Lindsayโฆ.I want to make these, but I would like to make them into mini cupcakes โฆdo you see a problem w/this and if not, how long should I bake them? Please reply. Thanks.
My only concern is adding the filling โ mini cupcakes may be a bit small for adding much filling. Other than that, theyโd probably be fine. I havenโt baked this recipe as minis, but would assume the bake time should be around 8-10 minutes.
What brand of cupcake corer do you have? I canโt wait to make these.
Mine look this these, but I actually got my set at Home Goods. I hope you enjoy them!
Wow, these are gorgeous. Just curiousโฆ..do you have a certain brand of chocolate chips you use?
Thanks Joanna! I usually just use Nestle chocolate chips that I get at the grocery store. ๐
Redemption definitely is yours, Lindsay! Beautiful cupcakes, and you cannot go wrong with Boston Cream Pie! Unless, of course, the pastry cream doesnโt quite work out. Ha ha. I just figure that fails are how we learn and get better, and youโve certainly done that! ๐
These look SO good!
xo Jessica
My Style Vita
Thanks Jessica!
Hi,
Am I able to halve the ingredients to get half the amount of cupcakes? This recipe looks amazing btw!
As long as youโre able to evenly divide the ingredients in half, it should be fine.
I love your recipes and this one is another fabulous creation. I canโt wait to make your recipe!
Thanks so much Marcellina!
Is there a way to make these with a store bought cake mix?
Sure, just use a vanilla cupcake mix.
You have more than redeemed yourself. Honestly, we all have massive baking fails early in the game, and in my case, every month or so. ๐ You never know when something is just going to implode in the kitchen. Fun times!
These cupcakes are perfect. Iโm sure your coworker is super grateful for the cool sendoff!