Fluffy Boston Cream Pie Cupcakes Recipe: Sweet Bites of Joy

Whipping up these delectable boston cream pie cupcakes feels like unwrapping a sweet surprise from your favorite bakery.

My kitchen always buzzes with excitement when these little desserts come together.

Creamy custard nestled between soft vanilla cake creates pure magic for anyone who loves indulgent treats.

Rich chocolate ganache drizzled on top adds a luxurious finishing touch that makes everyone smile.

Each bite promises a delightful journey through layers of smooth, velvety goodness.

Small details make these cupcakes extraordinary – from the silky filling to the glossy chocolate crown.

You will absolutely fall in love with this playful twist on a classic dessert that brings joy to every single moment.

Boston Cream Pie Cupcakes That Impress In Every Bite

• Quick Weekend Baking Bliss: Conquer this Boston Cream Pie Cupcake recipe with ease!
• Minimal Effort, Maximum Flavor: These cupcakes require basic baking skills and standard ingredients from your pantry, making them perfect for novice bakers wanting to impress.
• Family Dessert Champion: Kids and adults alike will adore these individual-sized treats that combine soft cake, creamy filling, and rich chocolate topping in one delightful bite.
• Versatile Party Pleaser: Perfect for birthdays, potlucks, or weekend gatherings where you want a sophisticated dessert that looks professionally made but comes together surprisingly simply.

Ingredients in Boston Cream Cupcakes

• Yellow Cake Mix: A convenient base for soft, fluffy cupcakes with consistent texture.
• Cornstarch: Helps thicken the pastry cream and provides smooth consistency.

• Milk, Heavy Cream: Creates rich, creamy base for pastry cream and ganache.
• Egg Yolks: Adds richness and helps stabilize pastry cream.
• Butter: Provides extra flavor and smooth texture in pastry cream.

• Sugar: Sweetens both cupcake and pastry cream.
• Vanilla Extract: Adds classic, warm flavor to pastry cream.
• Chocolate: Creates smooth, glossy ganache topping for cupcakes.

Instructions for Boston Cream Pie Cupcakes

Step 1: Prepare Cupcake Batter

Preheat the oven to 350°F.

Line a cupcake pan with paper liners.

Mix the cake batter following the package instructions.

Pour the batter into the liners, filling each about three-quarters full.

Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center.

Let the cupcakes cool completely at room temperature.

Step 2: Whip Up Creamy Filling

Combine milk and heavy cream in a saucepan, heating until steamy.

• Sugar
• Cornstarch
• Egg yolks

Gradually pour the hot milk mixture into the egg mixture, whisking continuously.

Transfer back to the saucepan and cook over medium heat, stirring until the mixture thickens.

Remove from heat and stir in vanilla and butter.

Allow the pastry cream to cool entirely.

Step 3: Create Cupcake Centers

Use a knife or piping tip to create a small cavity in the center of each cooled cupcake.

Carefully fill each hole with the prepared pastry cream using a spoon or piping bag.

Step 4: Craft Chocolate Topping

Heat heavy cream in a small saucepan until it starts to simmer.

Pour the hot cream over chopped chocolate.

Let it sit for one minute, then stir until the mixture becomes smooth and glossy.

Allow the ganache to cool slightly.

Step 5: Finish and Garnish

Drizzle the slightly cooled chocolate ganache over each filled cupcake.

Let the ganache set for about 15 minutes before serving.

These Boston Cream Pie Cupcakes are ready to delight your taste buds!

Cream Pie Cupcake Shortcuts

• Swap vanilla cake mix with chocolate or yellow cake mix for varied flavor profiles and personalized dessert experience.
• Chill pastry cream thoroughly before filling cupcakes to maintain structure and ensure smooth, stable filling texture.
• Let chocolate ganache cool slightly before pouring to achieve ideal thickness and glossy, even coverage on cupcake tops.
• Refrigerate Boston cream pie cupcakes in an airtight container for up to 3 days, ensuring maximum freshness and preserving delicate cream filling.
• Replace whole milk and heavy cream with coconut milk or almond milk alternatives for lactose-intolerant bakers while maintaining creamy consistency.

Boston Cupcakes That Keep Their Filling Creamy

• Store cupcakes in an airtight container for up to 3 days, keeping them fresh and preventing the pastry cream from spoiling.
• Cover cupcakes with plastic wrap or place in a sealed container to maintain moisture and prevent absorbing other refrigerator odors.
• Remove cupcakes from the refrigerator 30 minutes before serving to restore their soft texture and enhance flavor.
• Do not freeze these cupcakes, as the delicate pastry cream and ganache may separate or become watery when thawed.

Creamy Sips For Boston Cupcakes

• Pair with Complementary Flavors
• Elevate the Boston Cream Pie Cupcakes with a rich, velvety espresso that cuts through the sweetness and enhances the chocolate ganache's depth.
• Create a Balanced Beverage Experience
• Serve with a chilled glass of creamy milk to soften the chocolate's intensity and complement the cupcake's smooth pastry cream.
• Explore Dessert Wine Harmony
• Match with a slightly sweet Moscato d'Asti, whose light, fruity notes will dance beautifully with the cupcake's vanilla and chocolate layers.
• Craft a Textural Contrast
• Accompany with crushed hazelnut brittle on the side, adding a delightful crunch that plays against the cupcake's soft, creamy interior.

Pie Cupcake Cream Variants

• Gluten-Free Delight: Replace all-purpose flour with gluten-free flour blend and use gluten-free cake mix for a celiac-friendly version.
• Vegan Cream Dream: Substitute dairy milk with almond milk, use coconut cream for pastry filling, and create ganache with dark chocolate and coconut cream.
• Low-Sugar Option: Use sugar substitute like stevia in cake batter, replace sugar with monk fruit sweetener in pastry cream, and select dark chocolate with minimal added sugar for ganache.
• Dairy-Free Alternative: Utilize oat milk instead of regular milk, coconut cream for pastry filling, and dairy-free chocolate for ganache topping.

FAQs

• What is a Boston Cream Pie Cupcake?

A delightful dessert that combines classic vanilla cupcake with rich pastry cream filling and smooth chocolate ganache topping, inspired by the traditional Boston Cream Pie.

• Do I need special baking skills to make these cupcakes?

No, these cupcakes are beginner-friendly. You can use a cake mix and follow simple steps to create a delicious dessert that looks impressive.

• Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream up to 2 days in advance and store it in the refrigerator, covered with plastic wrap, until you’re ready to fill the cupcakes.

• What type of chocolate works best for the ganache?

Use high-quality semi-sweet or dark chocolate for the best flavor. Chocolate chips or chopped chocolate bars work well in this recipe.

Boston Cream Pie Cupcakes Recipe

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4.9 from 8 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Creamy, dreamy Boston cream pie cupcakes blend classic New England dessert charm with irresistible individual portions. Rich vanilla cake, velvety custard filling, and silky chocolate glaze create a perfect handheld indulgence you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box yellow cake mix
• 3 large egg yolks
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 4 ounces semi-sweet chocolate, chopped

Dairy and Cream Ingredients:

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup heavy cream
• 3 large egg yolks

Flavoring and Thickening Ingredients:

• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Additional Required Ingredients (as per box instructions):

• Eggs
• Oil
• Water

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Instructions

1. Prepare the cupcake foundation by preheating the oven to 350°F (175°C) and lining a cupcake tray with paper liners.
2. Mix the cake batter following package instructions, ensuring a smooth and consistent texture.
3. Carefully distribute the batter into the lined cups, filling each approximately three-quarters full to allow room for rising.
4. Bake the cupcakes for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
5. Transfer the baked cupcakes to a cooling rack, allowing them to reach room temperature completely.
6. Create the luxurious pastry cream by gently heating milk and heavy cream in a saucepan until steaming.
7. In a separate mixing bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
8. Gradually incorporate the hot milk into the egg mixture, continuously whisking to prevent curdling.
9. Return the combined liquid to the saucepan and cook over medium heat, stirring constantly until the mixture thickens substantially.
10. Remove from heat and fold in vanilla extract and butter, then set aside to cool entirely.
11. Using a sharp knife or piping tip, carefully hollow out a small cavity in the center of each cooled cupcake.
12. Fill the created wells with the prepared pastry cream, ensuring even distribution.
13. Craft the chocolate ganache by heating heavy cream in a small saucepan until it reaches a gentle simmer.
14. Pour the hot cream over finely chopped chocolate and allow it to rest for one minute before stirring until perfectly smooth.
15. Let the ganache cool slightly, then elegantly drape over each filled cupcake.
16. Allow the chocolate topping to set for approximately 15 minutes before serving.

Notes

• Ensure cupcakes are completely cool before filling to prevent cream from melting and losing structure.
• Use room temperature ingredients for smoother, more consistent cake batter and pastry cream.
• Create precise holes for filling by using a small apple corer or specialized cupcake corer for uniform cream distribution.
• For gluten-free version, substitute regular cake mix with gluten-free cake mix and verify all ingredients are certified gluten-free.
• Experiment with flavor variations by adding espresso powder to chocolate ganache or orange zest to pastry cream for unique twists.
• Storage tip: Refrigerate cupcakes in airtight container up to 3 days, letting them sit at room temperature 15 minutes before serving for optimal texture.
• Make ahead strategy: Prepare components separately and assemble just before serving to maintain cupcake freshness and prevent soggy bottoms.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 50 mg