Boston Cream Pie Cupcakes (Printable Version)

Vanilla cupcakes filled with creamy custard and chocolate topping

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk

→ Pastry Cream Filling

09 - 1 cup whole milk
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1/4 teaspoon salt
14 - 1 teaspoon pure vanilla extract
15 - 1 tablespoon unsalted butter

→ Chocolate Ganache

16 - 1/2 cup heavy cream
17 - 4 ounces semi-sweet chocolate, finely chopped

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a bowl. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla. Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
03 - Divide batter evenly among cupcake liners. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
04 - Heat milk in a saucepan over medium heat until just simmering. Whisk egg yolks, sugar, cornstarch, and salt until pale and smooth. Gradually whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes. Remove from heat; stir in vanilla and butter until smooth. Transfer to a bowl, press plastic wrap directly onto surface, and chill until cold.
05 - Heat cream in a small saucepan until just simmering. Pour over chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Allow to cool until slightly thickened but still pourable.
06 - Using a small knife or cupcake corer, cut a small hole in the center of each cupcake about 1 inch deep. Fill each with chilled pastry cream, about 1–2 teaspoons per cupcake. Replace the cut-out piece of cake on top. Spoon or dip the tops of the cupcakes in chocolate ganache. Let set before serving.

# Chef's Tips:

01 -
  • Everything you adore about the classic dessert transformed into grab and go perfection
  • The pastry cream filling stays creamy and luxurious even after chilling
  • That moment when you bite through chocolate into cool vanilla is absolutely worth the effort
02 -
  • Tempering the eggs slowly prevents scrambled eggs in your pastry cream, so add the hot milk in a thin stream while whisking constantly
  • The ganache needs to cool slightly but still be pourable, otherwise it will slide right off the cupcakes
  • Pressing plastic wrap directly onto the pastry cream prevents a skin from forming as it chills
03 -
  • Use dark chocolate instead of semi-sweet for a more sophisticated ganache that cuts through the sweetness
  • The cupcake crumbs from coring make the perfect garnish sprinkled over the ganache before it sets
  • These actually taste better after sitting in the fridge overnight because the flavors have time to mingle

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