Boston Cream Cupcakes
Classic Boston Cream Pie reimagined as individual cupcakes with vanilla pastry cream filling and rich chocolate ganache topping.
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ cup butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- For pastry cream: 2 cups milk, 4 egg yolks, ½ cup sugar, 3 tbsp cornstarch, 1 tsp vanilla
- For ganache: 8 oz dark chocolate, 1 cup heavy cream
Instructions
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
Cream butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, then vanilla extract.
In separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to wet ingredients.
Fill cupcake liners ¾ full and bake for 18-20 minutes.
Cool completely, then core cupcakes and fill with pastry cream.
Top with chocolate ganache and let set before serving.
Pro Tips
- • Make pastry cream ahead of time and chill thoroughly
- • Core cupcakes carefully to avoid breaking the sides
- • Let ganache cool slightly before pouring for better control
- • Store refrigerated due to pastry cream filling
Delicious Variations
- • Add coffee extract to pastry cream for mocha flavor
- • Top with chocolate shavings or gold leaf for elegance
- • Create mini versions for bite-sized treats
- • Add orange zest to pastry cream for citrus twist
Perfect Pairings
Recipe Details
Timing
Nutrition (per cupcake)
When to Enjoy
Ideal for special occasions, dinner parties, or when you want to impress with classic American dessert perfection. Best consumed within 3 days when refrigerated.
Recipe Highlights
Final Thoughts
Boston Cream cupcakes offer the perfect balance of tradition and innovation, delivering restaurant-quality dessert in convenient individual portions.
Frequently Asked Questions
How do I make the pastry cream without lumps?
Temper the egg yolks by slowly adding hot milk while whisking constantly. Cook over medium heat while stirring continuously until thickened. Strain through a fine mesh sieve if needed.
Can I make these ahead of time?
Yes! Make the pastry cream and cupcakes separately, then assemble and add ganache up to 4 hours before serving. Store refrigerated and bring to room temperature before serving.
What's the best way to core the cupcakes?
Use a small paring knife or cupcake corer to remove a cone-shaped piece from the center. Cut at an angle to create a cavity for the filling while leaving enough cake at the bottom.
Can I use store-bought custard instead of making pastry cream?
While homemade pastry cream is superior, you can use high-quality vanilla pudding or custard. Make sure it's thick enough to hold its shape when piped into the cupcakes.
Why is my ganache too thick or too thin?
For thick ganache, add more cream. For thin ganache, add more chocolate. The ideal ratio is 1:1 chocolate to cream by weight. Let it cool to room temperature before pouring.
Can I make these gluten-free?
Yes! Use a high-quality gluten-free flour blend and ensure all other ingredients are gluten-free. The texture will be slightly different but still delicious.
