Pin
These Boston Cream Pie Cupcakes capture everything I love about the classic dessert but in a handheld treat. Each cupcake layers moist vanilla cake with silky pastry cream, then finishes with a rich chocolate ganache that sets into a glossy crown. They are just the thing for birthdays, bake sales, or any time you want to make a sweet impression.
I first made these for a friend’s bridal shower and everyone thought they had come from a fancy bakery. Now my family asks for them on every special occasion.
Ingredients
- Unsalted butter: soft butter creates a tender cake crumb use high quality for rich flavor
- Sugar: gives light sweetness and structure fine grain sugar creams best
- Sour cream: brings extra moisture and slight tang choose full fat for best texture
- Vanilla extract: essential for that warm aromatic vanilla foundation select pure vanilla for depth
- Egg whites: ensure a light cupcake crumb make sure they are at room temperature
- All purpose flour: the base of the structure sift for a finer crumb
- Baking powder: helps the cupcakes rise check your can for freshness
- Salt: balances all the sweet flavors a pinch goes a long way
- Milk and water: loosen and lift the batter use whole milk for richness
- Egg yolks: thicken and enrich the pastry cream opt for farm fresh eggs if you can
- Cornstarch: thickens pastry cream so it holds inside the cakes
- Salted butter: enriches the filling with extra flavor
- Semi sweet chocolate chips: melt smoothly and give a deep chocolate top
- Light corn syrup: makes the ganache shiny and helps set
- Heavy whipping cream: for the ganache’s creamy texture get the freshest you can find
Step-by-Step Instructions
- Make the Batter:
- Cream the butter and sugar in a large bowl for about four minutes until the mixture is light and fluffy. This aerates the batter for a soft cupcake. Beat in the sour cream and vanilla until just combined.
- Add Eggs and Dry Ingredients:
- Separate egg whites and beat them in two batches into the creamed mixture. This keeps the batter light. In a separate bowl whisk together flour baking powder and salt. Alternate adding dry ingredients and a mixture of milk and water to the batter mixing gently after each addition.
- Bake the Cupcakes:
- Fill cupcake liners halfway with batter. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for fifteen minutes or until a toothpick comes out with just a few crumbs. Let the cupcakes cool for several minutes then transfer to a cooling rack.
- Make the Pastry Cream:
- Beat the egg yolks and set aside. In a saucepan whisk together sugar cornstarch and milk then place over medium heat and whisk constantly until thickening and bubbling begins. Temper the beaten yolks with a bit of the hot mixture then add back to the pan and continue cooking until thickened further. Off heat stir in butter and vanilla.
- Prepare the Ganache:
- Add chocolate chips and corn syrup to a bowl. Heat cream until just boiling then pour over the chocolate. Let it sit for a few minutes before whisking to a smooth ganache. Chill until thick.
- Assemble the Cupcakes:
- Once everything is cool core the cupcakes with a corer or knife and fill centers with pastry cream. Swirl or spread the ganache on top using a piping tip for a bakery touch.
- Chill and Serve:
- Refrigerate until ready to serve. For best flavor let cupcakes warm to room temperature before eating so the chocolate softens slightly.
Pin
Pastry cream is my favorite part it is creamy and so satisfying to make from scratch. Every time I see my kids peeking into the fridge for ‘the fancy cupcakes’ I know these are a winner with the whole family.
Storage Tips
Store cupcakes in an airtight container in the refrigerator to keep the pastry cream safe. They will be at their best for up to four days. If you need to make them ahead you can bake and freeze the unfrosted cupcakes then fill and top with ganache after thawing.
Ingredient Substitutions
- No sour cream Use full fat Greek yogurt for a similar moisture and tang.
- Short on eggs You can use three tablespoons of aquafaba per egg white in the batter for an egg free option but the texture will be airier.
- For the ganache if corn syrup is not available use honey or leave it out for a less glossy finish.
Serving Suggestions
Serve these cupcakes slightly chilled so the filling inside stays plush but not overly cold so the ganache retains some softness. They are perfect for parties since everyone gets a personal cake. I sometimes top with sprinkles for birthdays or a shard of chocolate for an extra fancy touch.
Cultural Context
Boston Cream Pie is a classic American dessert which is actually cake despite the name. It was created at Parker House Hotel in Boston in the mid eighteen hundreds. These cupcakes are a modern twist that brings nostalgia and fun to the table.
Recipe FAQs
- → How do I prevent the pastry cream from curdling?
Whisk a small amount of hot milk mixture into the egg yolks before adding them to the saucepan. This tempers the eggs and helps avoid curdling.
- → Can I make the cupcakes in advance?
Yes, bake and cool the cupcakes, then store them unfilled in an airtight container. Assemble with pastry cream and ganache close to serving time for best texture.
- → What kind of chocolate works best for ganache?
Semi-sweet chocolate chips provide a balanced flavor and smooth finish. You can also use chopped dark chocolate for a richer taste.
- → How should I store the finished cupcakes?
Keep cupcakes refrigerated due to the cream filling. Let them come to room temperature before serving for the best texture and flavor.
- → Is there a way to fill cupcakes without a corer?
A small paring knife works well; carefully cut a circular plug from the center of each cupcake and fill with the pastry cream using a spoon or piping bag.
Boston Cream Pie Cupcakes
Soft vanilla cupcakes filled with smooth cream and topped with glossy chocolate ganache.
What You’ll Need to Make This
→ Vanilla Cupcakes
→ Pastry Cream Filling
→ Chocolate Ganache
How to Prepare
Preheat oven to 176°C. Line a cupcake pan with liners.
In a large mixing bowl, beat unsalted butter and granulated sugar together until pale and fluffy, about 3–4 minutes.
Add sour cream and vanilla extract and mix until combined. Add egg whites in two batches, mixing thoroughly after each addition. Scrape down bowl as needed.
In a separate bowl, whisk together flour, baking powder, and salt. In a small cup, combine milk and water.
Add half of the dry mixture to the creamed batter and mix until just combined. Mix in the milk-water blend, then add remaining dry ingredients. Mix briefly to fully incorporate, scraping bowl as needed.
Evenly distribute batter, filling cupcake liners halfway. Bake for 15–17 minutes, or until a toothpick inserted in the center emerges with a few crumbs.
Remove cupcakes from oven and allow to cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
While cupcakes cool, place egg yolks in a bowl and gently whisk. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and begins to bubble.
Reduce heat to medium and simmer for 2 minutes, then remove from heat. Gradually add a small amount of hot milk mixture into the yolks, whisking constantly. Add yolk mixture back into saucepan, whisk together, and return to medium heat. Cook to a light boil for 2 minutes, stirring continuously.
Remove from heat. Stir in salted butter and vanilla extract until smooth. Allow to cool to room temperature.
Place chocolate chips and corn syrup in a heatproof bowl. Bring heavy cream to a boil, then pour over chocolate. Let sit 3–5 minutes, then whisk until smooth. Chill in refrigerator until completely cooled and firm, 1–2 hours.
With a corer or small knife, cut out a small center from each cooled cupcake. Divide and fill each cavity with pastry cream.
Pipe or spread chocolate ganache over the filled cupcakes. For piped roses, use an open star tip, starting in the center and spiraling outward with 2–3 rotations.
Refrigerate cupcakes until serving time. Serve closer to room temperature for best texture. Consume within 3–4 days.
Extra Tips
- Chocolate ganache becomes firmer when cold; allow cupcakes to sit at room temperature before serving for optimal consistency.
Tools Required
- Oven
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Wire cooling rack
- Heatproof bowl
- Medium saucepan
- Whisk
- Cupcake corer or small knife
- Piping bag and star tip (optional)
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains eggs, dairy, gluten, and soy.
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 364
- Fat Content: 18.8 grams
- Carbohydrate Content: 46.2 grams
- Protein Content: 5.6 grams