Boston Cream Pie Cupcakes are a mini version of the classic with soft, fluffy, cupcakes, vanilla pastry cream filling, and a rich, decadent chocolate ganache.
Boston Cream Pie Cupcakes
Mr. Gracious talks endlessly about his love for Boston Cream doughnuts. I mean, seriously, the man loves his doughnuts. I was curious to see if he’d feel the same way about Boston Cream Pie, and being more of a cupcake person, I made a delicious cupcake version.
Boston Cream Pie Cupcakes are a combination of soft, fluffy sponge cake, filled with creamy vanilla pastry filling, and topped with a rich, decadent chocolate ganache.
Needless to say, these Boston Cream Pie Cupcakes are AMAZING. Moist, light, rich, and indulgent.
What is Boston Cream Filling Made of?
Boston cream filling is similar to a custard.
It’s made with egg yolks, milk, sugar, and vanilla, with cornstarch as a thickener. It is made on the stove-top, like a pudding, and then cooled before using to fill cupcakes.
How Do You Fill a Cupcake with Filling?
There are two basic ways to fill a cupcake.
- Cut a hole in the top of the cupcake. You can use a knife, apple corer, or decorating tip to cut the hole. Then, fill the hole with pastry cream using either a spoon or a piping bag. Take the top piece of the hole you cut out (the part that was IN the hole, like the donut hole) and cut just the top part off. Place it on top. This method is shown in the video below.
- Fill with a filling tip. After the pastry cream is transferred into a pastry bag with the filling tip attached, just stick the tip into the middle of the cupcake and gently squeeze the bag to fill. I prefer this method because it’s faster, cleaner, and you can’t see any bumps under the ganache. This is a filling tip that you would use for this method.
Can You Freeze Boston Cream Pie Cupcakes?
Parts of the cupcakes can be frozen, but they cannot be frozen fully assembled. You can freeze the cupcakes and ganache, but not the pastry cream.
To freeze the cupcakes, allow to cool completely before transferring to a freezer bag. Freeze for up to 3 months. Thaw on the counter before use.
To freeze the ganache, allow to cool completely. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator. Allow ganache to come to room temperature before using.
More Cupcake Recipes You’ll Love
- Strawberry Cheesecake Cupcakes – strawberry cupcakes made with real strawberries topped with cream cheese frosting.
- Best Homemade Funfetti Cupcakes – classic fluffy vanilla cupcakes with fun rainbow sprinkles.
- Berries and Cream Cupcakes – vanilla cupcakes packed with fresh berries and topped with cream cheese frosting and more fresh berries.
- Neapolitan Cupcakes – an ice cream favorite gone cupcake, with chocolate and vanilla cupcakes topped with fresh strawberry buttercream.
- Lemon Cupcakes with Blackberry Buttercream – soft lemon cupcakes with a bright blackberry buttercream.
Boston Cream Pie Cupcakes
For the Cake
- 12 tablespoons unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
For the filling
- 3 egg yolks
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces semi-sweet baking chocolate finely chopped
- 1 cup heavy cream
For the cake:
- In a large mixing bowl cream together the butter and sugar.
- Add vanilla and beat again.
- Add eggs, one at a time, beating well after each addition.
- Mix together flour, baking powder and salt in a separate bowl.
- Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
- Line a lightly greased muffin pan with cupcake liners and fill each liner 3/4 of the way full.
- Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely
For the Filling:
- In a medium bowl, beat egg yolks well.
- Gradually stir in milk until well blended.
- In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
- Gradually add in milk mixture, stirring well to prevent lumps.
- Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
- Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.
- Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
Prepare the Ganache
- Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.
To assemble the cupcakes:
- When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
- Fill each cupcake with pastry cream and set aside.
- Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.
- Homemade pastry cream is best, but in a pinch you can substitute a boxed pudding mix, prepared to package instructions.
- Allow ganache to cool for at least 10-20 minutes before dipping cupcakes into it, or it will be too runny.
- For tips and tricks on making the best ganache, check out my ganache post here.
- Storage: Store in the refrigerator until ready to serve, for up to 2-3 days. Bring to room temperature about 30 minutes before serving.
- Make Ahead Directions: You can prepare the cupcakes, filling, and ganache, and store them separately, covered in the refrigerator. Then assemble prior to use.
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