Boston Cream Pie Cupcakes are a twist from the original pie.They feature a moist vanilla cupcake recipe filled with vanilla pastry cream and topped with a rich chocolate ganache.
These decadent Boston Cream Pie Cupcakes are made from scratch and easier than it might lead to believe. Each component is easy to come together.
If you are looking for cupcakes with chocolate ganache, give this recipe a try. These Boston Cream Cupcakes are a combination of flavors and textures.
Decorate your Boston Cream Pie Cupcakes with a rosette to create a showstopping dessert for birthdays and other special celebrations. Vanilla cupcakes with chocolate frosting are always a win when you’re looking for dessert party ideas.
Why You’ll love these Boston Cream Pie Cupcakes?
- Each component is from scratch to bring the best flavor.
- These Boston Cupcakes are a combination of flavors and textures.
- A vanilla cupcake recipe with oil results in moist cupcakes which can be stored for a few days without drying.
- Elevate your cupcake with a filling center.
- Wow effect with a simple piping decoration.
How to make these Boston Cream Pie Cupcakes?
I recommend starting with the vanilla pastry cream, then the ganache as they need to chill.
Check the blogpost post with my best vanilla pastry cream.It’s fully detailed with tips.
Ganache: over a double boiler, heat the chocolate and heavy cream. Using a spatula, stir until the chocolate is completely melted. Add the butter, and stir until completely melted. Cover and place in the fridge for 1.5 hours to 2 hours until the ganache is set.
Cupcakes: an easy, one-bowl recipe: add the dry ingredients and mix. Then add the wet ingredients, mix.
Assembly: when the cupcakes are cooled, make a hole with a cupcake corer, fill with pastry cream, and top with the chocolate ganache.
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- Ingredients are at room temperature.
- Ensure the cupcakes are completely cooled before making a hole for the filling.
- If you don’t have a cupcake corer, use an apple corer to make the hole: twist an apple corer down through the top without hitting bottom. Then, fill a piping bag with the pastry cream to fill the cupcakes.
- When heating the chocolate and heavy cream to make the ganache, use a spatula, not a whisk as we don’t want to incorporate air.
- If the ganache is too firm, place it in a microwave in a 5-10-second burst until you reach the right consistency. It should be soft enough to pipe it but not too soft to hold the shape.
- The vanilla pastry cream is here to bring smooth texture. The semi-sweet chocolate ganache tends to overpower the flavor, and it’s totally normal, that what a Boston Cream Pie tastes. Feel free to use a sweeter chocolate is you wish
How to store the Boston Cream Pie Cupcakes?
Store them in an airtight container in the refrigerator for up to 4 days.
If it’s not too hot, you can leave the cupcakes at room temperature for 1 or 2 hours.
Can we freeze the cupcakes?
You can freeze the cupcakes only, without the filling or the topping. However, I don’t recommend freezing this recipe once they’re filled, as the pastry cream will split and lose the creamy texture.
Try these cakes, next:
If you tried these Boston Cream Pie Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment or a rating below.