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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!
Just wondering whether these need to be refrigerated at all times until eaten? I made them for my family so we slowly eat them over a few days. Usually I just keep my cupcakes on the counter in Tupperware containers, but I was wondering whether the pastry cream or ganache makes it so that they have to be refrigerated.
Yes, they should be stored in the fridge. But I do prefer eating them closer to room temperature, so you may want to let them sit out a bit before eating to soften.
These were fun to make and easy but takes a bit of extra time with all the steps and chilling the cream & ganache. Well worth the effort though. hey turned out delicious and were a big hit! I’ll most definitely be using this recipe again.
So glad you enjoyed them!
Can the filling be made and refrigerated for 1-2 days before using?
Yes, that would be fine. Just keep in mind that it will firm up in the fridge. You may need to stir it well prior to using it.
Love this recipe thanks so much for sharing! I’ve linked it in my blog here: http://bitchesthatbake.home.blog/2020/02/14/boston-cream-cupcakes/
Would love it if you could take a quick peep! 🙂
OH MY GOSH. YOU GUYS. THESE ARE AMAZING!!!! The cupcake is perfectly fluffy, and the ganache is soooooo good :))))) I needed up not using the full amount of corn syrup because i ran out but it was still delicious 😋. I love how pretty the frosting is on top and it was so easy to make them look good! Hint! I cited the cupcakes and saved the middles , which i dipped in the extra ganache. 10/10!!!
I’m so glad to hear you enjoyed them!
LOVE THEM!!
Could I use this recipe to make a cake?
Thanks for the recipe, esp because it includes weights. The cupcakes were light and fluffy, the filling was rich and tasty, and the ganache nice and chocolatey!
I’m so glad you enjoyed them!
I made these for the first time yesterday, at a friend’s request, and they were AMAZING!!! Very time consuming with all the different components involved and with cooling time, but well worth the effort! My friend couldn’t stop raving about the light, airy texture of the cupcake itself. She said it was the best vanilla cupcake she’d ever tasted.
Thank you for sharing this incredible recipe! I’ve bookmarked it and will definitely be making them again!
I’m so glad to hear you enjoyed them!
Love this recipe!!
Could I make a cake with this recipe?
These were delicious but I would rearrange the recipe to make the ganache FIRST, since it has to chill for 2 hours. I also had a lot of ganache left over (I got 17 cupcakes out of the batter) so I’ll dial the quantity way back on that next time. Definitely a keeper recipe though, thank you!
I made these the other day and they were delicious! I have a Question–Since this is my first time making the custard, it turned out thick and wonderful until the next day. The custard was very runny. I even put them in the fridge to see if this helps, it did not. Any suggestions on how to get my custard to stay thick after several hours?
Thanks!
That seems strange. It should actually get even thicker as it cools. From doing some reading though, it sounds like that can happen if the egg yolks don’t get heated enough after tempering them. So that’s a possibility. Otherwise, I’m not sure. I’m glad you enjoyed the cupcakes though!
Hi, is there any replaceable ingredient for sour cream???
You could try plain yogurt or additional milk.
These were amazing! The only change I did was use milk chocolate chips and cream to make the ganache. This batch made 15 cupcakes and wow! Delicious! I took them to work after a night in the refrigerator and set them out. They were all gone within 10 minutes! And people keep telling me how amazing they were. Thank you for another amazing recipe!
I’m so glad you enjoyed them!
This is now my go to for vanilla cupcakes. The sour cream makes all the difference. (I had never baked cake with sour cream before!) I am from Boston living in AZ and have a neighbor from MA. I made these for his birthday and they were a huge hit! I snacked on the cupcake cores with my coffee that week. I wish I could post a couple photos, because they were beautiful!
(Pay no attention to the negative comments! You can’t please everyone!)
Thanks so much Jean! I’m so glad you enjoyed them!
I can’t wait to try these out! I love custard and cake so what a perfect combination. I don’t think we sell any cakes like this in the UK. I do have once question where did you buy your cake scoop from? And what size is it as mines to big which makes me overfil my liners 🙁
It was actually a wedding gift 11 years ago. The size of it holds 1 3/4 oz or 52ml. I hope you enjoy the cupcakes!
Baked these cupcakes today and they are just delightful. Got 14 beautiful soft tasty vanilla cupcakes. The pastry cream was thick, creamy and delicious. The chocolate ganache was a great semi sweet compliment to the cupcakes. The only thing I did differently was to whip the chilled ganache to make piping a bit easier. My cupcakes looked exactly like your pictures and tasted scrumptious. Thank you thank you!
Awesome! So glad you enjoyed them!
Hi!! I made these cupcakes for myself and my co-workers.They were so so good.The best I have ever had.Everyone went for seconds.Very light texture, just perfect.The recipe was very easy to follow also.