Indulge in the ultimate dessert experience with these Irresistible Boston Cream Pie Cupcakes. This recipe transforms the beloved Boston Cream Pie into charming, bite-sized delights, perfect for any occasion, making it undeniably useful for your next gathering or a special treat.
Key Ingredients for Irresistible Boston Cream Pie Cupcakes
For the Yellow Cake Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Silky Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
For the Rich Chocolate Ganache Frosting:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for extra shine)
How to Make Irresistible Boston Cream Pie Cupcakes
Whipping up these Irresistible Boston Cream Pie Cupcakes is surprisingly simple, offering a burst of classic flavors in every bite. The fluffy yellow cake, velvety pastry cream, and decadent chocolate ganache come together in about 90 minutes, promising a luscious and satisfying treat that’s a joy to both make and eat.
Step-by-Step Instructions
Making the Yellow Cake Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add Softened Butter: Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed, beat until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, large eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Increase the speed to medium and beat for 2 minutes until the batter is smooth and slightly thickened. Scrape down the sides of the bowl as needed.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Making the Silky Pastry Cream Filling:
- Warm Milk: In a medium saucepan, heat the whole milk over medium heat until it is steaming but not boiling.
- Whisk Sugar and Cornstarch: In a medium bowl, whisk together the granulated sugar and cornstarch until well combined.
- Temper Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the warm milk into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk.
- Thicken the Cream: Return the saucepan to medium-low heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Do not let it boil.
- Add Butter and Vanilla: Remove the saucepan from the heat and stir in the cubed unsalted butter and vanilla extract until the butter is melted and the pastry cream is smooth and glossy.
- Chill: Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Making the Rich Chocolate Ganache Frosting:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges.
- Pour over Chocolate: Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring.
- Stir and Add Butter: Gently stir the chocolate and cream mixture until smooth and glossy. If using, add the tablespoon of unsalted butter and stir until melted and incorporated for extra shine.
- Cool: Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick but still pourable consistency.
Assembling the Irresistible Boston Cream Pie Cupcakes:
- Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small cone from the center of each cupcake. Set aside the removed cake pieces.
- Fill with Pastry Cream: Spoon or pipe the chilled pastry cream into the cavity of each cupcake, filling it generously.
- Top with Cake: Place the removed cake pieces back on top of the pastry cream, creating a layered effect.
- Frost with Ganache: Drizzle or spoon the cooled chocolate ganache over the top of each cupcake, allowing it to drip down the sides slightly for a beautiful, rustic finish.
- Serve: Let the ganache set for a few minutes before serving.
Why You’ll Love This Irresistible Boston Cream Pie Cupcakes
You’ll adore these Irresistible Boston Cream Pie Cupcakes for their perfect balance of textures and flavors, a delightful homage to the classic dessert but in a more manageable and adorable format. Unlike traditional pies that can be finicky to slice and serve, these cupcakes offer individual servings of pure bliss, making them a stress-free option for parties. The combination of a tender, moist yellow cake, a smooth, creamy vanilla-infused pastry cream, and a rich, deep chocolate ganache creates a truly unforgettable taste sensation that will have everyone asking for seconds.
This recipe is a fantastic cost-saving alternative to purchasing specialty desserts, allowing you to recreate that beloved bakery taste right in your own kitchen for a fraction of the price. Plus, the customizable nature of cupcakes means you can get creative with decorations or even experiment with different chocolate types for the ganache. Don’t just dream about Boston Cream Pie; bring its magic to life in these incredibly satisfying Irresistible Boston Cream Pie Cupcakes and share the joy with friends and family today!
Storing and Reheating Tips
- Refrigeration: Store leftover Irresistible Boston Cream Pie Cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. The pastry cream requires refrigeration to remain safe to consume.
- Freezing: While not ideal for the pastry cream’s texture, you can freeze the unfrosted cake portions of the cupcakes for up to 1 month. Wrap them tightly in plastic wrap and then in foil or place them in a freezer-safe bag. Thaw them overnight in the refrigerator before proceeding with filling and frosting.
- Reheating: These cupcakes are best served at room temperature or chilled. If you prefer them slightly warmed or if the ganache has become too firm, you can gently warm them for a few seconds in the microwave, but be cautious not to overheat them, which can melt the filling.
Final Thoughts
These Irresistible Boston Cream Pie Cupcakes offer a delightful and convenient way to enjoy a classic flavor. Give them a try – you won’t be disappointed by these charming, flavor-packed treats!
Irresistible Boston Cream Pie Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2.5 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed, beat until the mixture resembles coarse crumbs.0.5 cup unsalted butter, softened
- In a separate medium bowl, whisk together the milk, large eggs, and vanilla extract until well combined.1 cup milk, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Increase the speed to medium and beat for 2 minutes until the batter is smooth and slightly thickened. Scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, heat the whole milk over medium heat until it is steaming but not boiling.2 cups whole milk
- In a medium bowl, whisk together the granulated sugar and cornstarch until well combined.0.5 cup granulated sugar, 0.25 cup cornstarch
- In a separate small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the warm milk into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk.4 large egg yolks, 2 cups whole milk
- Return the saucepan to medium-low heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in the cubed unsalted butter and vanilla extract until the butter is melted and the pastry cream is smooth and glossy.2 tablespoons unsalted butter, cut into cubes, 1 teaspoon vanilla extract
- Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges.0.5 cup heavy cream
- Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring.1 cup semi-sweet chocolate chips, 0.5 cup heavy cream
- Gently stir the chocolate and cream mixture until smooth and glossy. If using, add the tablespoon of unsalted butter and stir until melted and incorporated for extra shine.1 tablespoon unsalted butter
- Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick but still pourable consistency.
- Once the cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small cone from the center of each cupcake. Set aside the removed cake pieces.
- Spoon or pipe the chilled pastry cream into the cavity of each cupcake, filling it generously.
- Place the removed cake pieces back on top of the pastry cream, creating a layered effect.
- Drizzle or spoon the cooled chocolate ganache over the top of each cupcake, allowing it to drip down the sides slightly for a beautiful, rustic finish.
- Let the ganache set for a few minutes before serving.