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