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Boston Cream Pie Cupcakes

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!
Prep Time30 minutes
Cook Time30 minutes
Refrigeration Time:1 minute
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 12
Author: Louise Rio

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.