Boston Cream Pie Cupcakes

Light, fluffy, and filled with luscious vanilla custard, these Boston Cream Pie Cupcakes take everything you love about the classic dessert and wrap it into a perfectly portioned handheld treat. Topped with a rich chocolate ganache, they’re elegant enough for special occasions but easy enough to make any day of the week. Each bite is a dreamy combo of moist cake, silky filling, and glossy chocolate topping.

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Why You’ll Love This Recipe
Classic Boston Cream Flavor – Vanilla custard, sponge cake, and chocolate ganache.
Perfectly Portioned – No slicing required—just grab and enjoy.
Make-Ahead Friendly – Great for parties, picnics, or holiday baking.
Kid-Approved – A fun and tasty twist on traditional cupcakes.
Bakery-Style Results – Rich, creamy, and absolutely indulgent.

Ingredients You’ll Need

For the Cupcakes:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• ½ cup milk (whole or 2%)

For the Vanilla Custard Filling:

• 1 cup milk
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 2 large egg yolks
• ½ tsp vanilla extract
• 1 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tsp vanilla extract

Tools You’ll Need

• Muffin tin & liners
• Saucepan
• Hand or stand mixer
• Piping bag or zip-top bag (for filling)
• Cooling rack
• Whisk & spatula
• Knife or cupcake corer

Step-by-Step Instructions

Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternate adding dry ingredients and milk, mixing until just combined.
Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Custard Filling
In a small saucepan, whisk together milk, sugar, and cornstarch over medium heat.
In a separate bowl, whisk egg yolks. Slowly pour some warm milk into the yolks to temper, then add yolk mixture back to the pan.
Cook over medium heat, whisking constantly, until thickened—about 3–5 minutes.
Remove from heat and stir in vanilla and butter.
Transfer to a bowl, cover with plastic wrap (pressing it directly onto the custard), and refrigerate until cooled.

Step 3: Make the Ganache
In a small saucepan, heat heavy cream until just simmering.
Remove from heat and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Stir in vanilla. Let cool slightly to thicken.

Step 4: Assemble the Cupcakes
Once cupcakes and custard are cooled, cut out a small circle from the center of each cupcake (about halfway down).
Fill each hole with a spoonful of custard using a spoon, piping bag, or zip-top bag.
Replace the cupcake tops (optional) to help hold in the filling.

Step 5: Top with Ganache
Spoon or dip the tops of each cupcake in ganache.
Let set at room temperature or refrigerate briefly for a firmer ganache.

Tips for Success
Cool Everything Completely – Warm custard or cupcakes can cause melting or soggy results.
Use a Piping Bag – Makes filling neat and easy.
Don’t Overfill – A teaspoon or so of custard is plenty per cupcake.
Let Ganache Set – Refrigerate for 10–15 minutes if serving right away.
Store Properly – Keep in the fridge for the freshest texture.

Serving Suggestions
As a Party Dessert – Perfect for birthdays or elegant celebrations.
With Fresh Berries – Add a sweet-tart contrast on the plate.
With Coffee or Tea – A delightful treat alongside a warm drink.
Dusted with Powdered Sugar – For extra flair if not using ganache.

How to Store & Freeze

Refrigerate:
Store in an airtight container in the fridge for up to 3 days.
Best served slightly chilled or brought to room temperature.

Freezing:
Freeze unfilled cupcakes for up to 2 months.
Thaw, then fill and frost fresh for best results.

Frequently Asked Questions

1. Can I use pudding instead of homemade custard?
   Yes! Vanilla pudding makes a quick and tasty shortcut.
2. What if I don’t have a piping bag?
   Use a zip-top bag with the corner snipped off—it works just as well.
3. Can I make them ahead?
   Yes! Make and fill the day before. Add ganache just before serving for freshest look.
4. Is this overly sweet?
   No—the mild custard balances the sweet cake and chocolate topping beautifully.
5. Can I make mini cupcakes?
   Yes! Adjust baking time to 10–12 minutes and use less filling per cupcake.

Final Thoughts
These Boston Cream Pie Cupcakes are a delightful way to enjoy all the classic flavors of the beloved dessert in a convenient, hand-held size. With tender vanilla cake, creamy custard, and rich ganache, they’re sure to impress anyone lucky enough to try one.

Bake a batch, take a bite, and enjoy the perfect blend of cream, chocolate, and cake in every mouthful. Don’t forget to share your cupcake creations online!

Preparation Time: 25 minutes
Baking Time: 20 minutes
Chill Time: 1 hour
Cuisine: American

Nutritional Information (Per Cupcake – makes 12):
Calories: 320 | Protein: 5g | Carbohydrates: 36g | Fat: 18g | Sugar: 22g | Sodium: 180mg

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