Boston Cream Pie Cupcakes 

Instructions

1. Make the Cupcakes:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
• Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

2. Make the Pastry Cream:

• In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. Stir occasionally and bring to a simmer (do not boil).
• While the milk mixture is heating up, whisk the egg yolks and cornstarch together in a separate bowl until smooth.
• Once the milk mixture is simmering, slowly pour about 1/4 cup of the hot milk into the egg yolks while whisking constantly to temper the eggs. Gradually add the rest of the hot milk mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil (about 3-4 minutes).
• Remove from heat and stir in the vanilla extract and butter until the butter is melted and the mixture is smooth.
• Transfer the pastry cream to a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour, or until fully cooled.

3. Make the Chocolate Ganache:

• Place the chopped semisweet chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer.
• Pour the hot cream mixture over the chocolate and let it sit for 1-2 minutes. Then, stir until smooth and glossy.
• Let the ganache cool slightly before using it to top the cupcakes.

4. Assemble the Cupcakes:

• Once the cupcakes have cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake. You’ll want to create a space to fill with the pastry cream, so be sure to cut about halfway through the cupcake.
• Spoon or pipe the chilled pastry cream into each cupcake, filling it generously.
• Spoon or drizzle the chocolate ganache over the top of each cupcake, allowing it to pool slightly around the edges.
• Let the ganache set for a few minutes before serving.

5. Serve:

• Garnish with a light dusting of powdered sugar or a few chocolate shavings, if desired. Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.

Tips and Variations

• Use a piping bag for the pastry cream: For a cleaner and more precise filling, you can use a piping bag fitted with a round tip to inject the pastry cream into the cupcakes.
• Make ahead: You can prepare the cupcakes, pastry cream, and ganache in advance. Just assemble them right before serving for the best presentation.
• Custom toppings: If you’re feeling extra indulgent, you can top the cupcakes with whipped cream or a few raspberries for added flair.
• Mini cupcakes: For bite-sized versions of this treat, you can use a mini muffin tin and adjust the baking time to about 12-15 minutes.

Why Boston Cream Pie Cupcakes Are a Winner

These Boston Cream Pie Cupcakes are the perfect dessert for those who love a little bit of nostalgia with a modern twist. They’re the perfect balance of creamy, chocolatey, and cake-y goodness, with a flavor combination that’s hard to beat. Plus, they’re an ideal way to serve up a classic dessert in an individual-sized portion that’s easy to eat, share, and enjoy.

Whether you’re making them for a special occasion or just because you’re craving something sweet, these cupcakes are sure to become a favorite. They’re rich, satisfying, and have just the right mix of textures to keep you coming back for more.

Final Thoughts

If you love the rich, creamy, and indulgent flavors of Boston Cream Pie but want something a little more portable and fun, these Boston Cream Pie Cupcakes are the perfect solution. With a soft vanilla cupcake base, velvety pastry cream, and smooth chocolate ganache topping, they’re a treat that’s both beautiful and delicious. Give them a try at your next event, and watch them disappear from the platter in no time!