The classic Boston Cream Pie recipe in a cupcake! It’s perfectly layered with the moistest vanilla cake, pastry cream filling, and decadent chocolate ganache. Each bite is absolute heaven!
First of all Boston Cream Pie is not a pie, it’s a cake! It was created by French Chef Raelyn who worked at the Parker House Hotel in Boston, Massachusetts during 1865-1881. It’s a variation of other cakes known as Washington Pie and American Pudding Cake Pie. Because of its popularity and name, Boston Cream Pie was declared the official dessert of Massachusetts on December 12, 1996.
There are moments in life where you are eating something and you pause because you have to savor each bite. Your first bite into one of these cupcakes will make you do just that! The combination of moist vanilla cake, creamy vanilla pastry cream, and smooth chocolate ganache are truly next level! Not to mention how stunningly beautiful they are.
Please do not be intimidated by how “fancy” pastry cream or ganache may sound. They are the two easiest recipes to make and so incredibly versatile. You can use this pastry cream recipe in other cupcakes, cakes, doughnuts, and tarts. The ganache recipe can be used on other cakes and cupcakes to frost or as a filling. Be sure to follow the recipe exactly how it is written and you should have no problem.
The pastry cream and ganache can be made up to 2 days ahead of time and refrigerated. The pastry cream will last about 5-7 days but DO NOT freeze. Chocolate ganache will last for 2 weeks refrigerated in an airtight container and can be frozen for up to 3 months. To thaw ganache, place in the refrigerator overnight.
INGREDIENTS TO MAKE BOSTON CREAM PIE CUPCAKES
- Butter
- Sugar
- Sour cream
- Pure vanilla extract
- Large eggs
- All-purpose flour
- Baking powder
- Milk
- Water
- Cornstarch
- Semi sweet chocolate chips
- Light corn syrup
- Heavy whipping cream
HOW TO MAKE MAKE BOSTON CREAM PIE CUPCAKES
- To make the Vanilla Cupcakes:
- Preheat the oven to 350°F and place cupcake liners in the cupcake pan.
- In a stand mixer with the paddle attachment or using a handheld mixer and a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract; mix well until combined.
- Next, add half the egg whites, mix well, then add the remaining egg whites and mix until combined.
- In a separate bowl, combine the flour, baking powder, and salt; whisk together.
- Add half of the dry ingredients to the butter, mix until well combined; scrape the sides of the bowl with a rubber spatula.
- Add the milk and water; mix again.
- Then add the remaining dry ingredients, scrape the sides of the bowl, and mix until well incorporated.
- Fill the cupcake liners ⅔ of the way.
- Bake for about 15 minutes or until a toothpick comes out with a few crumbs.
- Remove from the oven and allow to cool in the pan for 2 minutes, then remove from pan and let the cupcakes cool on a wire rack.
- To make the Pastry Cream:
- Put the egg yolks into a medium size bowl; set aside.
- Add the sugar, cornstarch, and milk to a medium size saucepan and mix until combined.
- Over medium-high heat, stirring continuously, cook until the mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes.
- Remove from heat.
- While whisking continuously, add about ¼ cup milk mixture to the egg yolks.
- Then add egg yolks to the saucepan mixture.
- Return the saucepan to medium heat and bring to a light boil.
- Allow to boil for 2 minutes while stirring continuously.
- Remove from heat.
- Whisk in the butter and vanilla extract until smooth.
- Using a rubber spatula, transfer to a medium size bowl.
- Cover with plastic wrap, making sure to press the plastic wrap directly on top of the pastry cream.
- Refrigerate until needed.
- To make the Chocolate Ganache:
- Put the chocolate chips and corn syrup in a large bowl.
- In a small saucepan, bring the heavy cream to a boil.
- Pour the cream over the chocolate chips and let it sit for 3-5 minutes.
- Then whisk the cream and chocolate chips until smooth.
- Place the chocolate ganache in the refrigerator for 1-2 hours, until completely firm.
- To assemble the Cupcakes:
- To assemble the cupcakes, cut out the centers with a cupcake corer or a small knife.
- Fill each center with an ample amount of pastry cream.
- Pipe the chocolate ganache in your desired shape.
- Refrigerate cupcakes until ready to serve for up to 3 days.
NOTES
- To pipe rosettes, use Ateco tip 844 (Wilton 2D).
- To make ahead:
- The cupcakes, pastry filling, and chocolate ganache can all be made 1-2 days ahead.
OTHER DELICIOUS CUPCAKES TO TRY:
Boston Cream Pie Cupcakes
Ingredients
Vanilla Cupcakes
- 6 Tbsp unsalted butter, room temperature
- ¾ cup sugar
- 6 Tbsp sour cream
- 2 tsp pure vanilla extract
- 3 large eggs whites, room temperature
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 Tbsp milk
- 2 Tbsp water
Pastry Cream Filling
- 2 large egg yolks
- 6 Tbsp sugar
- 1 ½ Tbsp cornstarch
- 1 cup + 2 Tbsp milk
- 1 Tbsp butter
- 1 tsp pure vanilla extract
Chocolate Ganache
- 12 oz semi sweet chocolate chips
- 2 Tbsp light corn syrup
- ¾ cup + 2 Tbsp heavy whipping cream
Instructions
- To make the Vanilla Cupcakes: Preheat the oven to 350°F and place cupcake liners in the cupcake pan. In a stand mixer with the paddle attachment or using a handheld mixer and a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes. Add sour cream and vanilla extract; mix well until combined. Next, add half the egg whites, mix well, then add the remaining egg whites and mix until combined.
- In a separate bowl, combine the flour, baking powder, and salt; whisk together. Add half of the dry ingredients to the butter, mix until well combined; scrape the sides of the bowl with a rubber spatula. Add the milk and water; mix again. Then add the remaining dry ingredients, scrape the sides of the bowl, and mix until well incorporated.
- Fill the cupcake liners ⅔ of the way. Bake for about 15 minutes or until a toothpick comes out with a few crumbs. Remove from the oven and allow to cool in the pan for 2 minutes, then remove from pan and let the cupcakes cool on a wire rack.
- To make the Pastry Cream: Put the egg yolks into a medium size bowl; set aside. Add the sugar, cornstarch, and milk to a medium size saucepan and mix until combined. Over medium-high heat, stirring continuously, cook until the mixture begins to thicken and bubble. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- While whisking continuously, add about ¼ cup milk mixture to the egg yolks. Then add egg yolks to the saucepan mixture. Return the saucepan to medium heat and bring to a light boil. Allow to boil for 2 minutes while stirring continuously.
- Remove from heat. Whisk in the butter and vanilla extract until smooth. Using a rubber spatula, transfer to a medium size bowl. Cover with plastic wrap, making sure to press the plastic wrap directly on top of the pastry cream. Refrigerate until needed.
- To make the Chocolate Ganache: Put the chocolate chips and corn syrup in a large bowl. In a small saucepan, bring the heavy cream to a boil. Pour the cream over the chocolate chips and let it sit for 3-5 minutes. Then whisk the cream and chocolate chips until smooth. Place the chocolate ganache in the refrigerator for 1-2 hours, until completely firm.
- To assemble the Cupcakes: To assemble the cupcakes, cut out the centers with a cupcake corer or a small knife. Fill each center with an ample amount of pastry cream. Pipe the chocolate ganache in your desired shape. Refrigerate cupcakes, in an airtight container, until ready to serve for up to 3 days.
Notes
- To pipe rosettes use Ateco tip 844 (Wilton 2D).
- To make ahead: The cupcakes, pastry filling, and chocolate ganache can all be made 1-2 days ahead.
