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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 you’ll definitely want to sink your teeth into.
Table of Contents
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 – just in case you were under that impression. 🙂 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, it’s a whole different ball game. Small changes can make a huge difference – and be incredibly frustrating.
So back around the time I started baking, I was taking a lot of the desserts I’d make into work. I’d ask co-workers what their favorite dessert or flavor was if what was their birthday and then I’d challenge myself to come up with a cake. It was a great way for me to try things I hadn’t tried before – 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 – 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. I’d been fairly successful up until this point, so I figured it’d be all good.
I was wrong.
I had no idea what I did at the time and it’s been so long that I don’t 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 it’s 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, he’s had many of my cakes since then, but the Boston Cream Pie had to be revisited. This time I went with cupcakes. 🙂
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 I’ve made pastry cream more times than I can count. 🙂 It’s actually pretty easy to make and quite delicious.
Of course my old self is rolling her eyes at my current self for calling it “easy.” 😉
The pastry cream sits in the middle of one of my favorite vanilla cupcakes. It’s light, moist and has great vanilla flavor. Like many cupcake recipes you’ll find on here, making them starts with creaming the butter and sugar. I will say it over and over – be sure to fully cream the butter and sugar. This ensures a fluffy cupcake. Don’t 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, it’s set in the fridge to get firm, then can be piped onto the cupcakes. Even though roses aren’t super manly – and these were technically for a guy – 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, I’ve finally redeemed myself. 🙂
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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 you’ll 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
- ¼ 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 350°F (176°C) 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 don’t 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!
Thanks alot
But the ganach became dry and hard as soon as i added corn syrup.i use belcolade chocolate.its belgium..it is a very nice brand .
At what point did you add the corn syrup? From the way you wrote the comment, it sounds like you added it separately from the warm cream. The corn syrup and cream should be heated together and the poured over the chocolate. If you add the corn syrup separately and it’s cool, it can cause the chocolate to seize/harden.
I think where the directions are confusing is they say to add choc chips and corn syrup to a bowl and then heat up cream and pour over choc chips. Does not say heat up cream and syrup together. Here is what directions say:
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.
I see what you’re saying Erin. I’ve added the syrup both to the chocolate chips before adding the cream, and added the syrup to the cream when heating it. Either will work. The issue is if you add the syrup after combining the cream and chocolate chips. The syrup will not be at a warm temperature, like the cream and chocolate, and will therefore cause things to seize.
I was so excited to make these for my son because he LOVES Boston Cream Pie. Followed the recipe to the letter snd was quite disappointed. The chocolate ganache was soooo overpowering! Tasted bitter also!
It’s possible that you used a chocolate with a different amount of cocoa – like a dark chocolate? Mine was semi sweet chocolate chips, which I prefer.
I’m sorry to be negative, but these were the worst tasting cupcakes I’ve ever tried. The ganache is so thick and to sweet, the cupcakes are very bland. This taste nothing like what Boston Creme Pie is supposed to taste like. I’ve never been so disappointed in a recipe. It was a lot of work for a batch of cupcakes I had to throw away. I followed the recipe exactly. The cupcakes were moist the custard was perfect but the taste of all like three was just very bad.
Does the recipe make mini cupcakes or regular sized one ??? <3
Thanks
The recipe is written to make regular sized cupcakes, but I’m sure you could make minis.
Thank you for the recipe! I tried these and they taste great! The only thing is the chocolate was runny. To be honest though I didn’t let it cool completely my boys really couldn’t wait, next I’ll try the banana cupcakes!
I’m planning on making these, but I’m a little short on cream for the ganache. Would it be okay to use half cream and half whole milk? Thanks!
I haven’t tried it but I’ve heard you can use butter and whole milk instead of the cream.
If I use butter and whole milk instead of the heavy cream, how much would I need?
Are you talking about for the ganache? I honestly don’t know. I haven’t made ganache with butter and whole milk. It’d be difficult to say how to substitute it and get the same consistency.
Gosh I tried the cupcakes and they tasted absolutely horrible , it had an after egg taste even the second day the egg taste still didn’t go away. However the cream filling was good and didn’t taste at all as eggy as the cupcake.
I’m 16 and i made these for my family and friends! I finally got to use my new stand mixer that i got for my birthday. When mixing i noticed the sour cream looked clumpy, but i stood it out and after i added the flour mixer, it looked beautiful! The custard i made was a bit runny but i re-heated it again over the stove for about 2 minutes, i realized i probably didn’t cook it long enough. Overall 5/5, i loved these, my family and friends loved these, and i will definitely make these again! Thanks for the recipe!
Are we supposed to beat the egg whites before in incorporating in to the recipe it put it raw. Please as advise.
No, they are not beat before adding.
I made the cupcakes without the filling. They are unfrosted. Can they be frozen, and for how long? The party I made them for was cancelled indefinitely.
Thanks!
Tari
Yes, they can frozen. Just be sure to wrap them well. I’d recommend defrosting them in the fridge when you’re ready. Not sure how long is best, probably a month-ish.
Hi! I’m going to make the recipe tonight and I’m not sure for the ganache. Here in Greece for ganache, we put for example 200 ml semi sweet chocolate and 200 ml heavy cream with a bit of honey. Yours recipe it’s full of chocolate and I don’t know what to do…
Hi I never bake from scratch usually because I’m time poor but I’m also not very confident.
I made these cupcakes as a test – entering a baking competition at work this week and thought I’d find something different….they turned out great!!!!
Thanks for the receipe I’ve turned a corner, look out more baking to come ????
Awesome! I’m so glad you are happy with them! Good luck in the competition! 🙂
Do you have any suggestions on the filling, I thought I had corn starch but it’s corn meal that I had. Is there any other way to make it?
Hi Lindsay, I came across your site while searching for a Boston Cream cupcake recipe. I tried yours and we all loved it! Jus a couple of questions:
* They were perfectly domed when I took them out of the oven, but started to get flat while cooling, is that normal?
* Can I possibly use the cupcake recipe for cake?
Thank you so much, and thank you for sharing great recipes 🙂
Warm regards from Canada!
Hi Anna, they may become a little flatter when cooling but it shouldn’t be drastic. And yes, I usually double it for an 8 inch three layer cake.
So just to confirm, you do not beat egg whites before adding?
Correct. I do not.
Going to post The Good, The Bad, The Best, and The Worst….
The Good: This cupcake had a great flavor overall. The Bad: The cake part was kind of dry, the custard was runny, the chocolate was too thick. The Best: My 15 year old made them, mostly by herself. It was the most complicated recipe she has done baking wise, she normally sticks to box mixes. She learned how to temper an egg and many more things. It also gave us several ideas to go with this (white chocolate instead of chocolate, different custards in the middle, etc.) We also had a great time exploring what we would do next with this recipe (not letting the chocolate sit so long in the fridge, letting the custard sit in the fridge, etc) It was a super great time! The Worst: We have a whole line up that we want to make, more of these, more of your others, ideas to expand on this one…I started a diet 2 weeks ago, and had been doing so well until today (and possibly in the future 🙂 )
I’d have to agree with you on the negatives. Just finished putting these together, following the recipe to a T. I found the cupcake to be a bit bland and it was a tad dry. The custard was runny, and i found it very, very sweet; I’d probably cut the sugar down to 3-4 tbsp at most, and reduce a little milk/add a little more cornstarch/add another yolk, and I would also cut the vanilla in half (if you’re using a pure vanilla for sure). The ganache was VERY thick and put my carpal tunnel to the test, haha. I think I would omit the corn syrup and maybe do half semi sweet and half milk chocolate for the future.
I’m sorry you had trouble with the recipe turning out. Maybe I can offer a few suggestions. The cupcake should definitely not be dry. I’ve made it no less than 30 times and haven’t ever had that problem. Two of the most common culprits are over baking and inaccurate measuring of ingredients. To test for doneness, use a toothpick to stick in the center. They’re done when a few moist crumbs stick to the toothpick when pulled out. For measuring, the best way to ensure accuracy is with a scale. It’ll never be wrong. 🙂 If you’re using cups, be sure to stir your flour and loosen it before scooping. Too much flour will definitely dry out a cupcake. 🙂 For the ganache, it definitely shouldn’t be too thick, but it’s simply a matter of the amount of heavy cream vs chocolate chips. If you found it too thick, you can heat the ganache back up in the microwave and add a little more cream until you are happy with the consistency. The custard is harder for me to diagnose without being there, but these sat outside in the heat for about 1 1/2 hours before people ate them (it was a lunch for someone and dessert came at the end – we were outside) and the custard still held up fine. It’s possible that the custard wasn’t cooked quite long enough. You are right though that if you want to play with it the amount of milk (liquid) and cornstarch/egg yolks(thickeners) would be the place to do it. I hope that helps!
If you need someone to take bites out of your cupcakes before you photograph them, I’m cheap and available. My Grandma use to make the most amazing Boston Cream Pie. Haven’t had it in years. I’m anxious to try these. They look so good!