Easy Boston Cream Pie Cupcakes Recipe to Try
Imagine biting into a cupcake that’s secretly a Boston Cream Pie in disguise. Soft vanilla cake, creamy custard filling, and a glossy chocolate ganache—all in one handheld bite.
Why settle for a boring dessert when you can have a mini masterpiece?
These cupcakes aren’t just good; they’re “hide-them-from-your-roommates” good.
If you’ve ever wanted to impress without the stress, this recipe is your golden ticket. Let’s get to it.
Why This Recipe Slaps
Boston Cream Pie Cupcakes take the best parts of the classic dessert and make it portable.
The cake is light but sturdy enough to hold the custard. The filling? Smooth, rich, and just sweet enough.
And the ganache? It’s the shiny, chocolatey crown this dessert deserves. No fancy equipment needed—just a muffin tin and a spoon (or your finger, we won’t judge).
Easy Boston Cream Pie Cupcakes Recipe to Try
Course: Dessert, Vegetarian12
servings20
minutes20
minutes280
kcalIngredients
For the cupcakes: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter (room temp), 1 cup sugar, 2 eggs, 1 tsp vanilla extract, ½ cup whole milk
For the custard: 1 ½ cups whole milk, ½ cup sugar, 3 egg yolks, 3 tbsp cornstarch, 1 tsp vanilla extract, pinch of salt
For the ganache: ½ cup heavy cream, 4 oz semisweet chocolate (chopped), 1 tbsp butter
Step-by-Step Instructions
- Make the cupcakes: Preheat oven to 350ºF. Whisk flour, baking powder, and salt. Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk. Fill muffin liners ⅔ full and bake 18–20 minutes. Cool completely.
- Make the custard: Heat milk until steaming. Whisk sugar, egg yolks, and cornstarch. Slowly add hot milk, then return to heat and whisk until thick. Stir in vanilla and salt. Chill for 1 hour.
- Fill the cupcakes: Cut a small hole in each cupcake, pipe or spoon custard inside, then replace the tops.
- Make the ganache: Heat cream until simmering, pour over chocolate and butter, stir until smooth, and spoon over cupcakes.
Storage Instructions
Store these in the fridge for up to 3 days.
The ganache might lose its shine, but the taste stays killer. Freezing? Not recommended—custard gets weird when thawed.
Pro tip: Eat them fresh. Problem solved.
Why You’ll Love This Recipe
It’s a dessert multitasker: fancy enough for parties, easy enough for weeknights. The custard is homemade but foolproof, and the ganache?
Pure chocolate magic. Plus, you get to say “Boston Cream Pie Cupcakes” with a straight face. Instant credibility.
Nutrition Facts (Per Cupcake)
- Calories: 280
- Fat: 14g
- Carbs: 35g
- Protein: 4g
- Sugar: 24g (it’s dessert, live a little)
Common Mistakes to Avoid
- Overbaking the cupcakes: They’ll dry out.
Check at 18 minutes.
- Lumpy custard: Whisk constantly and strain if needed.
- Runny ganache: Use chopped chocolate, not chips. And measure the cream.
- Skipping the chill time: Custard needs to set. Patience, grasshopper.
Alternatives
- No custard?
No problem:
Use vanilla pudding mix (we won’t tell). - Dairy-free: Swap milk for almond milk and butter for coconut oil.
- Gluten-free: Use a 1:1 GF flour blend.
- Extra lazy mode: Buy vanilla cupcakes, hollow them, fill with pudding, and drizzle with melted chocolate. We support shortcuts.
FAQs
Can I make these ahead of time?
Yes, but add ganache the day you serve them. Nobody likes soggy cupcake tops.
Why is my custard not thickening?
Did you whisk like your life depended on it?
If yes, cook it longer. If no, start whisking.
Can I use milk chocolate for the ganache?
Sure, if you want it sweeter. Semisweet balances the custard better, IMO.
How do I pipe the custard without a piping bag?
Ziplock bag with a corner snipped off.
Or a spoon. Or your fingers (washed, please).
Final Thoughts
Boston Cream Pie Cupcakes are the dessert equivalent of a mic drop. They look fancy, taste incredible, and require zero pastry chef skills.
Make them, share them (or don’t), and prepare for the compliments. Now go bake something awesome.
