If you’re someone who swoons over the dreamy combo of vanilla cake, creamy custard, and silky chocolate, then you’re in for an unforgettable treat. These Boston Cream Pie Cupcakes take all the indulgence of the classic dessert and wrap it up into a portable, party-ready package. They’re soft, rich, creamy, and impossibly good—perfect for birthdays, holidays, or just treating yourself on a random Tuesday.
What Makes These Cupcakes So Special?
You’re basically getting a triple-layer flavor bomb: buttery vanilla cupcakes, smooth pastry cream tucked inside, and a glossy chocolate ganache on top. It’s a bakery-quality dessert that’s surprisingly simple to make at home. Even better? You don’t need fancy tools or expert skills—just a bit of patience and love for good food. This recipe will quickly become a favorite in your kitchen!
Ingredients
Let’s break it down into three delicious parts.
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Custard Filling (Pastry Cream):
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped or chips)
How to Make Boston Cream Pie Cupcakes
You’ll love how easy this is! Follow these steps and prepare to impress.
Make the Cupcakes
Prepare the Batter:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light, fluffy, and creamy—this should take about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Now alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the dry mix. Stir until just combined—don’t overmix!
Bake the Cupcakes:
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cupcakes completely on a wire rack before moving on to the next steps.
Make the Custard Filling
Cook the Custard:
In a medium saucepan, gently heat the milk over medium heat until it starts to steam. Don’t let it boil!
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and just begins to bubble—this takes about 2–3 minutes.
Remove from heat and stir in the vanilla.
Pour the custard into a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator until cold.
Make the Chocolate Ganache
Prepare the Ganache:
Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream until it just begins to simmer—either in a small saucepan or in the microwave.
Pour the hot cream over the chocolate and let it sit for 1 minute to melt.
Stir gently until smooth, glossy, and irresistible.
Assemble the Cupcakes
Fill the Cupcakes:
Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers and create a little well for the filling.
Pipe or spoon the chilled custard into each cupcake. You can cap them off with a little piece of the removed cake if you like, but it’s optional!
Top with Ganache:
Spoon the ganache on top of each cupcake or gently dip the tops in the ganache for an extra smooth finish.
Let the ganache set for about 10 minutes—or longer if you want a firmer topping.
Tips and Tricks
- Don’t skip chilling the custard. It thickens more as it cools and gives the best texture when it’s fully cold.
- Want extra shine in your ganache? Add a teaspoon of butter while stirring.
- No piping bag? Use a zip-top bag with the corner snipped off—it works just as well for filling.
- Add a flavor twist: Try a touch of almond extract in the cupcake batter or espresso powder in the ganache for an elevated version.
Serving Suggestions
These cupcakes are best enjoyed at room temperature so the pastry cream softens and the ganache melts ever so slightly on your tongue.
- Coffee date treat: Serve with freshly brewed coffee or espresso for a chic café-style dessert.
- Perfect party platter: Arrange them on a vintage cake stand and dust with powdered sugar for extra flair.
- Fancy upgrade: Garnish with chocolate curls, fresh berries, or a sprinkle of sea salt for that Instagram-worthy finish.
Storage Instructions
- Refrigerate: Since they’re filled with custard, store them in the fridge in an airtight container. They’ll stay fresh for up to 3 days.
- Freeze for later: You can freeze the unfilled cupcakes for up to 2 months. Just wrap them well and thaw before adding the filling and topping.
- Make-ahead tip: Prepare the components (cupcakes, custard, ganache) a day in advance and assemble just before serving for maximum freshness.
Frequently Asked Questions
Can I use store-bought custard?
Yes! If you’re short on time, a high-quality store-bought vanilla pudding or custard will do the trick. Just be sure it’s thick enough to pipe into the cupcakes.
How do I keep the ganache from running?
Let the ganache cool slightly before applying. You want it thick but still pourable. If it’s too warm, it will slide off the cupcakes.
How far ahead can I make them?
You can bake the cupcakes and make the custard a day ahead. Store everything separately and assemble the day you serve for the best texture and appearance.
Why is my custard runny?
It likely needed a bit more cooking. Keep stirring until the mixture is visibly thicker and bubbles a little. It will thicken more as it chills.
Can I double the recipe?
Absolutely! This recipe doubles easily. Just be sure not to overcrowd your oven when baking two trays of cupcakes at once.
These Easy Boston Cream Pie Cupcakes bring big bakery flavor into your home kitchen—and with a little practice, you’ll be whipping them up like a pro. They’re elegant, indulgent, and so much fun to make. Go ahead and give them a try—your family and friends will thank you!
Irresistible Boston Cream Pie Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup whole milk (for custard)
- 3 large egg yolks
- 1/4 cup granulated sugar (for custard)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (for custard)
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped or chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Add dry ingredients to the butter mixture alternately with milk, mixing just until combined.
- Divide the batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the custard, heat milk until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk in hot milk to temper, then return to saucepan and cook until thickened. Stir in vanilla and chill with plastic wrap pressed onto the surface.
- To make ganache, heat cream until simmering. Pour over chocolate, let sit 1 minute, then stir until smooth.
- Use a knife or cupcake corer to remove the center of each cupcake. Fill with custard using a spoon or piping bag. Cap with a piece of the removed cupcake if desired.
- Top each cupcake with ganache and let set 10 minutes before serving.
