Boston Cream Pie Cupcakes: A Perfect Twist on a Classic Dessert

Boston Cream Pie is a beloved dessert that originated in the United States, combining layers of light, spongy cake, silky custard filling, and a glossy chocolate ganache topping. While this traditional dessert is typically served as a large cake, Boston Cream Pie Cupcakes offer a fun and portable twist on the classic, with all the delicious elements packed into individual, bite-sized portions. Whether for a special occasion, a family gathering, or just a treat for yourself, these cupcakes are sure to be a hit. Let’s dive into the recipe and walk through the process step by step.

Ingredients

Before you start baking, gather all the ingredients you’ll need for the cupcakes, custard filling, and chocolate ganache:

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ¼ cup sour cream (for added moisture)

For the Pastry Cream (Custard Filling):

  • 1 ½ cups whole milk
  • 3 large egg yolks
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

For the Chocolate Ganache:

  • 4 oz semi-sweet chocolate, chopped (or use chocolate chips)
  • ½ cup heavy cream
  • 1 tbsp unsalted butter

Method: Step by Step

Step 1: Prepare the Cupcakes

  1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they’re baked and ensure they don’t stick.

  2. Mix the dry ingredients: In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are well combined and that the leavening agents are evenly distributed.

  3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 minutes. This step is crucial to create a light texture for your cupcakes.

  4. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate them fully into the butter-sugar mixture. Then, add the vanilla extract and mix until just combined.

  5. Incorporate the dry ingredients: Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and sour cream. Start by adding about a third of the dry ingredients, then half the milk and sour cream mixture, then another third of the dry ingredients, and so on. Mix gently until the batter is smooth and just combined—be careful not to overmix, as this can lead to dense cupcakes.

  6. Fill the cupcake liners: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake, as you want them to remain soft and tender.

  8. Cool the cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before filling them with the custard.

Step 2: Make the Pastry Cream (Custard Filling)

  1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling. Stir occasionally to prevent it from scalding.

  2. Whisk the egg yolks: While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth and light in color.

  3. Temper the eggs: Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Gradually add the rest of the warm milk to the egg mixture, whisking continuously.

  4. Cook the custard: Pour the egg-milk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and begins to boil, about 5-7 minutes. Once it starts to boil, continue whisking for another 1-2 minutes to ensure the custard thickens completely.

  5. Add butter and vanilla: Remove the saucepan from the heat and whisk in the butter and vanilla extract until smooth. The butter will make the custard silky and rich.

  6. Cool the custard: Pour the pastry cream into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate it for at least 1 hour until fully chilled and set.

Step 3: Make the Chocolate Ganache

  1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Be careful not to let it come to a full boil.

  2. Combine with chocolate: Remove the saucepan from the heat and pour the hot cream over the chopped chocolate (or chocolate chips) in a heatproof bowl. Let it sit for about 2-3 minutes to allow the chocolate to melt.

  3. Stir until smooth: After the chocolate has melted, stir the mixture until smooth and glossy. Add the butter and stir until it’s fully incorporated and the ganache is velvety and shiny.

  4. Cool slightly: Let the ganache sit at room temperature for about 15-20 minutes so it thickens slightly. It should have a pourable consistency but not be too runny.

Step 4: Assemble the Boston Cream Pie Cupcakes

  1. Core the cupcakes: Once the cupcakes have cooled, use a small paring knife or a cupcake corer to create a well in the center of each cupcake. Be careful not to cut all the way through the bottom.

  2. Fill with pastry cream: Spoon or pipe the chilled pastry cream into the center of each cupcake. Don’t overfill, as you want the cream to stay inside the cupcake and not spill out.

  3. Top with ganache: Once the cupcakes are filled, spoon or drizzle the chocolate ganache over the top of each cupcake, allowing it to spill slightly over the sides. The ganache will set as it cools, creating a smooth, glossy topping.

  4. Let them set: Allow the ganache to cool and set for about 30 minutes at room temperature. If you prefer a firmer ganache, you can refrigerate the cupcakes for a short time to help the ganache set faster.

Step 5: Enjoy Your Boston Cream Pie Cupcakes!

Once the ganache has set, your Boston Cream Pie Cupcakes are ready to be enjoyed! These cupcakes are the perfect combination of moist, light cake, creamy custard filling, and rich chocolate ganache. Serve them at a party, as a dessert for a family dinner, or simply as a special treat for yourself.

Tips for Perfect Boston Cream Pie Cupcakes

  • Fresh Ingredients: Use fresh eggs, milk, and high-quality butter for the best flavor and texture in both the cupcakes and the filling.
  • Chill the pastry cream: Make sure the custard is fully chilled before using it to fill the cupcakes. This ensures it’s thick enough to stay inside the cupcakes without running out.
  • Ganache consistency: If your ganache is too runny, let it cool a little longer before using it. If it’s too thick, gently reheat it and add a bit more cream to reach the desired consistency.

Conclusion

Boston Cream Pie Cupcakes offer the same delicious combination of moist cake, rich custard, and smooth chocolate ganache as the classic dessert, but in a fun, individual form. This recipe is perfect for anyone who loves the traditional Boston Cream Pie but wants a more portable or personal-sized version. With a little patience and the right technique, you can create a dessert that’s both visually stunning and utterly delicious. Happy baking!