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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. 🙂
Watch The Video
SHOP THE RECIPE
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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!
I’m so disappointed!! ???? Is it possible that there was a typo on the amount of powder? 2 tsp sounds like a bit much for such a small amount of flour. My cupcakes rose beautifully but fell and shrunk away from the sides of the pan while cooling. I followed the recipe to the letter (including weighing the ingredients) and I’m really sad to have wasted the ingredients. My pastry cream is divine, however, so I’ve popped it in the fridge and will retry the cakes again tomorrow. Maybe with 1/2 the amount of powder and just a pinch of soda.
No, the baking powder is correct. I’ve actually made these quite a few times. Are you sure you fully creamed the butter and sugar together? I find that’s often the issue.
What brand of vanilla did you use?
My cupcakes always look an unappetizing shade of tan, instead of the pretty white or yellow that I always see in people’s blog posts?
I typically use McCormicks.
I just made the Boston cream cupcakes & they are UNBELIEVABLE!!!!!!! Thanks so much for sharing!!! This recipe it’s a keeper! Soooo yummy!!!!
I’m so glad to hear you enjoyed them!
I am shocked no one else commented on this, but I didn’t see anywhere how long to put them back in the oven after you fill the holes with the creme. Don’t you tip them with more cupcake mix before the chocolate? Please answer asap!
The filling is added after the cupcakes have been baked.
I WILL TRY THIS!!!!! Looks absolutely fantastic. Thank you!!
Hello Lindsay. Thank you for this. Could you please tell me if you use milk or heavy cream for the filling. In the recipe it says milk but on the video it say heavy cream. Thanks.
Sorry about that – I will get the video fixed. It’s milk, as per the written recipe.
In the video it says baking soda but in the recipe it says baking powder which one is it please.
Follow the written recipe. I thought the video had been fixed, but it seems the wrong one was uploaded. Thanks for letting me know so I can fix it.
These look amazing! I can’t wait to try them myself!
can i use salted butter instead of unsalted? or will it change the recipe texture and flavor?
Yes, you can use salted, just don’t add the extra salt in the recipe or it’ll be too salty.
I was just curious how many cupcakes this recipe makes.
12-14 cupcakes. You should be able to find that info just underneath the title of the recipe. 🙂
Hi can I make these into a two layer cake instead?? Thanks
I made these cupcakes this morning. I think they turned out well but I can’t pipe the ganache. I tried 3 different times with different piping tips. It was way too thick and tough. I tried to microwave it. I tried to thin it out with milk. I have no idea how you did it but I ended up just spreading it on the cupcakes. I’m so upset and dissapointed. I made sure I followed your recipe exactly and doubled and triple checked before I did anything.
Hi! Firstly, thanks for posting this recipe! It looks soon yum!
One question I had is if you used powdered sugar or granulated sugar for the cake?
Thanks.
I use granulated sugar in the cake and powdered sugar in the frosting.
can i make the ganache the day before and just refrigerate until I’m ready to apply it the next day?
You can make it ahead, you just might need to reheat it a bit so that it’s pipe-able again.
I can’t wait to try these! We are living in Germany and I miss good ole Boston Cream Pie! I really love that your recipe has English and Metric units…thank you. I feel it is much more precise when I can use my kitchen scale and use metric units to measure everything out. Baking is so much more precise than a skillet or crockpot meal! I’ll post back after we try them out! Thank you for all the variations too!!! Looking forward to trying them all!
Thank you thank you thank you! Your directions are impeccable and the cupcakes turned out fabulous! They are beautiful as well as delicious! My Dad turned 93 this week and Boston Cream Pie is his favorite. I thought cupcakes would be fun this year. He will be thrilled and I am so excited! Thank you! I will be trying more of your recipes! 🙂
Awesome! 🙂 Thanks Amy! So glad you enjoyed them!
I was so happy to see that these are actually made from scratch, not cake mix and cool whip. Can’t wait to try them!