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 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
You might also like
Easy Boston Cream Pie
Boston Cream Pie Cookie Cups
Boston Cream Pie Cheesecake
Banana Cream Pie Cupcakes
Tiramisu Cupcakes
Boston Cream Crepe Cake
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!
This looks so good! I can’t wait to try it!
I hope you enjoy them!
And can I make them a night before and store them.in fridge?
Yes, you can.
What would be the ratio of ingredients for 24 cupcakes please? thank you?
You can just double the recipe.
Hi. What do you do for high high altitude 8000?
I’m sorry, I’m not really familiar with high altitude adjustments.
Is there a way to print this recipe – it sounds delicious, but I don’t really want to write out the entire recipe?
Yes, there’s a little teal “print” button within the pink recipe card.
Hi there! I have always struggled with figuring out what to do for high-altitude as well. I came across this video on YouTube, and it has saved me!!! This is, I think, part 2 of the explanation, but the white board he’s showing has the adjustments on it. If you have time, I recommend watching the first one as well – it explains the “why” behind it.
Hope this helps you as much as it’s helped me!
https://youtu.be/ypiSP-dyBpI
Hi! I really enjoyed making these, and they taste great but I have a question. I found the cake has a slightly different texture to regular vanilla cupcakes. I’m not sure if it’s something that I did wrong or if it’s meant to be like that. they had an almost spongy/chewy texture, but somehow the texture works well with the flavors. but is it meant to be like that?
also there were lots of little air holes throughout the cupcake, is that normal or did I maybe mix it at too high speed? any advice would be appreciated 🙂
We made these and reviewed them in Episode 51 of our baking podcast, Preheated. Sooooo good!
https://www.preheatedpodcast.com/episode-51-cupcakes-cheesecakes-and-listener-favorites/
Greetings! I’ve made these now twice in a row and the second turned out much better than the first as I really took heed in following the directions as precisely as I could. They’re such a hit with everyone, thank you! I do have a question I’m hoping you can help with. Your photos and video make the ganache look thick and light in chocolate. I use Nestle semi- sweet chocoalate chips, light corn syrup and the boiling heavy cream. The ganache looks great, with the nice glistening from corn syrup. And it comes out great tasting but it appears softer in texture than yours and fairly dark. I mean, it looks like Boston Cream Pie, but yours looks more like a thick frosting to me and I would like to achieve that if possible! Thanks for your web site, I love it!
I’m glad you’ve enjoyed the cupcakes. It would be hard for me to say about the difference you see in the photos. I use the same ingredients you mention, including Nestle semi sweet chocolate chips, so I’d expect the color to be the same. It could be something about the lighting of the photos that might make it look a little different to you. If you think the ganache should be firmer, you could reduce the heavy whipping cream slightly.
Hi Lindsay! I’d like to try this cupcake recipe but I don’t have sour cream as of the moment. Do I replace them with buttermilk or plain whole milk? Or should I just leave it out?
I would suggest replacing it with additional milk. The batter will be thinner.
Hi there! Do you think I could make the filling pink with food coloring for a breast cancer awareness bake sale?
Thank you!
Sure!
Hi..
I want to try these because they look amazing! Can i use maple syrup for the ganache?
You could just leave out the syrup and add an additional tablespoon of heavy cream. Otherwise the maple syrup shouldn’t hurt anything.
Hi Lindsay, greetings from Singapore! I made your cupcakes and they tasted so good esp the cream filling. The cake is very soft not dry at all. Why do you use all egg whites? Do you think i can put in 3 whole eggs? My ganache is abit wet, the 1M tip I used didnt quite pipe out the nice floral swirls. How do I ensure the consistency is right to pipe? Thank you!
Hi ???? I haven’t made these yet but they look delicious! I’m just curious as to why you use a mix of milk and water in the cupcakes and not all milk please? Thanks ????
I find that it produces a lighter cupcake.
Thank you ????
Have a question. Why does the video show adding heavy whipping cream to the cream filling while the recipe and directions calls for milk? thanks
The video I’m looking at just above the recipe shows milk, not heavy whipping cream. If you’re referring to the one on Facebook, it’s an error but FB videos can’t be updated. The written recipe and video in this post are correct.
these cupcakes where a complete disappointment, my first batch was horrible, the custard was runny and the chocolate was too overpowering, I tried again, and once more I followed step by step directions measuring the ingredients to the core and still. ???? dissatisfaction.
These cupcakes were unbelievable! Just ask my boyfriend who ate 6 in 2 days haha perfect recipe!!! He said they might be the best cupcakes I have ever made. Had rave reviews at the office as well! Well done on an amazing recipe!
Awesome to hear! So glad you enjoyed them!
Thee look delicious….if I have any leftover can the whole cupcake be frozen?
That should be fine if they’re well wrapped.