Boston Cream Pie Cupcakes

Helene

(1)

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.

boston cream pie cupcakes close up

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.

boston cream pie cupcakes on a cake board

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.

boston cream pie cupcakes in process
boston cream pie cupcakes in process

Tips

  • 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

FAQs

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.

boston cream pie cupcakes cut in half

Try these cakes, next:

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Boston Cream Pie Cupcakes

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 3 hours
  • Serves: 6

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.

Ingredients

Vanilla Cupcakes

  • 190 g (1 cup + 1/2 cup) all-purpose flour
  • 3/4 teaspoon baking powder
  • 100 g (1/2 cup) caster sugar
  • 1 pinch salt
  • 1 large egg
  • 120 ml (1/2 cup) milk
  • 2 teaspoons vanilla extract
  • 50 ml (1/4 cup) vegetable oil , neutral flavor

Vanilla Pastry Cream

  • 30 cl (1 cup + 1/4 cup) milk
  • 1 teaspoon vanilla extract / vanilla paste
  • 3 egg yolks
  • 50 g (1/4 cup) caster sugar
  • 30 g (4 tablespoons) cornstarch
  • 12 g (1 tablespoon + 1 teaspoon) all-purpose flour
  • 30 g (2 tablespoons) unsalted butter, diced

Chocolate Ganache

  • 155 g (5.47oz) semi-sweet chocolate, finely chopped, 50% cocoa content
  • 120 ml (1/2 cup) heavy cream (double cream)
  • 30 g (2 tablespoons) unsalted butter

Method

Vanilla Cupcakes

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line 6 muffin tins with muffin cases.

  • 2)

    In a large bowl, sift the flour and baking powder. Combine. Add the sugar and salt. Combine.

  • 3)

    Add the wet ingredients to the dry ingredients: egg, milk, vanilla extract, and oil. Mix until combined but do not over mix.

  • 4)

    Distribute the batter among the 6 muffin tins, 2/3 full. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.

  • 5)

    Remove from the oven and let them cook in their tin for 5 min. Then, transfer them into a cooling rack to cool completely.

Vanilla Pastry Cream

  • 1)

    Prepare 1 batch of the vanilla pastry cream. Follow the instruction here. You will need 1/3 to 1/2 of the batch to fill the cupcakes. Use any leftovers for another recipe or personally, I love serve these Boston Cream Pie Cupcakes with extra Vanilla Pastry Cream.

Chocolate Ganache

  • 1)

    Prepare a double-boiler with a few inches of water to a simmer in a saucepan.

  • 2)

    Place the chocolate and heavy cream in a bowl. Heat over the simmering water. Make sure the water does not touch the bottom of the bowl. 

  • 3)

    With a flexible spatula, stir constantly until the chocolate is fully melted and smooth.

  • 4)

    Add the butter, and stir until completely melted. Transfer to a bowl.

  • 5)

    Cover with plastic wrap, and place in the fridge for 1.5 hours to 2 hours until the ganache is set. It should be firm enough to hold the shape but smooth enough to pipe on the cupcakes.

    Note: If the ganache is too firm, place it in a microwave in a 5-10-second burst until you reach the right consistency

ASSEMBLY

  • 1)

    Once the cupcakes are fully cooled, use a cupcake corer or an apple corer to make the hole in the cupcakes: twist it down through the top without hitting bottom.

  • 2)

    Then, fill a piping bag with the pastry cream to fill the cupcakes.

  • 3)

    Place the chocolate ganache in a piping bag fitted with a closed star piping tip, pipe rosettes, or any decorations you desire.

Notes

– US/UK baking spoons,  standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store them in an airtight container in the refrigerator for up to 4 days

– Double the batch if you want a larger quantity, except for the vanilla pasty cream.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful.

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