Boston Cream Cupcakes

Description

Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These cupcakes feature a fluffy vanilla sponge, a rich and creamy custard filling, and a smooth chocolate ganache topping. Elegant yet simple, they’re perfect for birthdays, holidays, or whenever you want to impress with a bakery-quality dessert made right at home.

Who is this Recipe For?

This recipe is perfect for:

• Home bakers who love classic American desserts.

• Cupcake lovers who enjoy filled treats.

• Anyone looking for a show-stopping dessert that’s surprisingly easy to make.

• Hosts wanting a handheld version of Boston Cream Pie for parties or gatherings.

Why it’s Great

• Handheld dessert: Easier to serve and eat than traditional cake.

• Flavor-packed: Each bite combines moist cake, creamy custard, and rich chocolate.

• Make-ahead friendly: Fill and frost cupcakes ahead of time for convenience.

• Crowd-pleasing: A fun treat that appeals to both kids and adults.

Ingredients

For the Cupcakes

• 1 box yellow cake mix (or homemade vanilla cupcake batter)

• Ingredients required for the cake mix (usually eggs, oil, water)

For the Custard Filling

• 1 cup whole milk

• 2 large egg yolks

• ¼ cup granulated sugar

• 2 tbsp cornstarch

• 1 tbsp butter

• 1 tsp vanilla extract

For the Chocolate Ganache

• ½ cup heavy cream

• 4 oz semi-sweet chocolate, chopped

• 1 tbsp butter (optional, for shine)

Instructions

Step 1: Make the Cupcakes

1. Prepare yellow cake mix according to package directions (or your favorite homemade vanilla cupcake recipe).

2. Bake cupcakes in a lined muffin tin at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted comes out clean.

3. Allow cupcakes to cool completely before filling.

Step 2: Make the Custard Filling

1. In a saucepan, whisk together milk, sugar, and cornstarch. Heat over medium until slightly thickened.

2. In a bowl, whisk egg yolks. Slowly add a little hot milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan.

3. Cook until custard thickens (about 2–3 minutes).

4. Remove from heat, stir in butter and vanilla. Let cool completely, covering with plastic wrap to prevent a skin from forming.

Step 3: Make the Ganache

1. Heat heavy cream until simmering, then pour over chopped chocolate.

2. Let sit 1–2 minutes, then stir until smooth. Add butter if desired for extra gloss.

Step 4: Assemble the Cupcakes

1. Cut a small hole in the center of each cooled cupcake (using a knife or cupcake corer).

2. Fill each cupcake with custard.

3. Dip or spoon ganache over the top of each cupcake, letting it drip slightly down the sides.

4. Let set at room temperature or chill briefly before serving.

Kitchen Equipment Needed

• Muffin tin + cupcake liners

• Mixing bowls

• Saucepan & whisk

• Piping bag or spoon for filling

• Small knife or cupcake corer

Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze unfrosted cupcakes for up to 2 months. Fill and frost after thawing.

• Note: Because of the custard filling, cupcakes should be kept chilled until serving.

FAQ

1. Can I use instant pudding mix for the filling?
Yes! For a shortcut, vanilla pudding mix works great as an alternative to homemade custard.

2. Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day before, then fill and top with ganache before serving.

3. What kind of chocolate is best for the ganache?
Semi-sweet or dark chocolate works best for a rich, balanced flavor.

4. Can I make them mini-sized?
Yes! Use a mini muffin tin for bite-sized Boston Cream Cupcakes. Just reduce baking time to about 10–12 minutes.

Conclusion

Boston Cream Cupcakes are the ultimate dessert mashup—fluffy cupcakes, creamy vanilla filling, and silky chocolate ganache all in one bite. They’re elegant enough for special occasions yet simple enough to enjoy anytime. Once you try these, they’ll quickly become a go-to recipe for impressing guests and satisfying sweet cravings.