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Ultimate Boston Cream Pie Cupcakes with Homemade Vanilla Bean Custard

A close-up of a delicious boston cream pie cupcake, featuring a split vanilla cake layer filled with pastry cream and topped with rich chocolate ganache.
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Make these decadent Boston Cream Pie Cupcakes featuring a moist vanilla cake base, a rich homemade pastry cream filling, and a glossy chocolate ganache topping. This recipe delivers the classic bakery flavor in a perfect, bite-sized dessert.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • For the Homemade Pastry Cream Filling:
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla bean paste
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  2. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. Gradually mix in the milk until the batter is smooth. Do not overmix.
  3. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes, then transfer them to a wire rack to cool fully.
  4. Make the Pastry Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until combined. Gradually whisk in the milk until smooth.
  5. Cook the mixture over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Boil for one minute while continuing to whisk. Remove from heat.
  6. Stir in the butter and vanilla bean paste until the butter melts and is fully incorporated. Pour the pastry cream into a shallow bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until cold and firm.
  7. Fill the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a cone-shaped section from the center of each cupcake, leaving a small border. Save the removed cake pieces. Spoon or pipe the chilled pastry cream into the hollowed-out centers. Replace the removed cake piece on top.
  8. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  9. Whisk the mixture gently until the ganache is smooth and glossy. Let the ganache cool slightly at room temperature until it thickens enough to coat the back of a spoon, about 10 to 15 minutes.
  10. Top the Cupcakes: Spoon a generous amount of the slightly cooled chocolate ganache over the top of each filled cupcake, allowing it to drip down the sides slightly. Let the ganache set before serving.

Notes

  • For the best texture, ensure your butter is truly softened for the cupcake batter.
  • If you want a quicker filling, you can substitute the homemade pastry cream with a high-quality vanilla pudding mix prepared according to package directions, but the homemade version offers superior flavor.
  • Chill the ganache briefly if it seems too runny before topping the cupcakes.

Nutrition

Find it online: https://cookingbymia.com/boston-cream-pie-cupcakes-recipe/