Craving the comforting flavors of Boston Cream Pie but want a perfectly portioned treat? Dive into these Boston Cream Pie Cupcakes, a delightful recipe that transforms the beloved dessert into individual, fuss-free delights. This easy-to-follow guide will help you recreate that iconic custard filling and chocolate glaze in a fun, cupcake format.
Key Ingredients for Boston Cream Pie Cupcakes
- For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- For the Boston Cream Custard Filling:
- 2 cups milk (whole or 2%)
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- For the Chocolate Ganache Glaze:
- 6 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 teaspoon light corn syrup (optional, for shine)
How to Make Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are surprisingly simple to make, featuring a tender vanilla cake, a lusciously smooth custard, and a rich chocolate topping. The preparation time is approximately 30 minutes, with an additional 30 minutes for baking and cooling, making them an achievable indulgence for any occasion. You’ll love the satisfying layers of flavor and texture.
Step-by-Step Instructions
Preparing the Vanilla Cupcakes:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fill Liners: Spoon the batter evenly into 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 5-10 minutes before transferring them to a wire rack to cool completely.
Making the Boston Cream Custard Filling:
- Heat Milk: In a medium saucepan, heat 1 ½ cups of the milk over medium heat until it just begins to simmer around the edges. Do not boil.
- Whisk Sugar and Cornstarch: In a separate medium bowl, whisk together the sugar and cornstarch until well combined.
- Temper Egg Yolks: In another bowl, whisk the egg yolks until pale. Gradually whisk about half of the hot milk into the egg yolk mixture to temper the yolks, then pour this mixture back into the saucepan with the remaining milk.
- Thicken the Custard: Return the saucepan to medium heat and cook, stirring constantly with a whisk, until the custard thickens, about 5-7 minutes. It should coat the back of a spoon.
- Add Butter and Vanilla: Remove from heat and stir in the butter pieces and vanilla extract until the butter is melted and the custard is smooth.
- Chill the Custard: Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled and thickened, at least 2 hours.
Creating the Chocolate Ganache Glaze:
- 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 finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to melt.
- Whisk Smooth: Gently whisk the mixture until smooth and glossy. If using, stir in the light corn syrup.
- Cool Slightly: Let the ganache cool at room temperature until it has a thick but pourable consistency.
Assembling the 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 cylinder from the center of each cupcake, leaving the bottom intact to hold the filling.
- Fill the Cupcakes: Spoon or pipe the chilled Boston Cream custard filling into the hollowed-out centers of each cupcake.
- Glaze the Top: Drizzle or spread the cooled chocolate ganache glaze over the top of each filled cupcake, allowing it to drip down the sides slightly for a decadent finish.
- Chill to Set: Refrigerate the assembled cupcakes for at least 30 minutes to allow the filling and glaze to set before serving.
Why You’ll Love This Boston Cream Pie Cupcakes
You’ll fall in love with these Boston Cream Pie Cupcakes for their delightful balance of textures and classic flavors, all in a perfectly portable package. The star of the show is undeniably the luscious, homemade custard filling, a creamy dream that perfectly complements the tender vanilla cake. Making these at home is not only rewarding, but also a cost-effective way to enjoy this beloved dessert without the fuss of a full pie, saving you money compared to bakery versions.
The rich, smooth chocolate ganache topping adds that final touch of decadence, reminiscent of a classic Boston Cream Pie, making these cupcakes a truly special treat. Unlike a traditional pie, the individual servings are perfect for parties, potlucks, or simply a weeknight indulgence. So, gather your ingredients and get ready to experience the magic of Boston Cream Pie in a fun, bite-sized form – you won’t regret trying this delightful recipe!
Storing and Reheating Tips
To ensure your delicious Boston Cream Pie Cupcakes stay at their best, proper storage is key. It is highly recommended to store these cupcakes in an airtight container in the refrigerator. Due to the custard filling and chocolate glaze, they will remain fresh for up to 3-4 days.
Avoid leaving them at room temperature for extended periods as the custard can spoil. If you plan to make them further in advance, you can freeze the unglazed cupcake shells for up to a month. Thaw them completely before filling and glazing. While reheating isn’t typically necessary as they are best served chilled, if you prefer, you can let them sit at room temperature for about 15-20 minutes before enjoying.
Final Thoughts
These Boston Cream Pie Cupcakes offer a delightful way to enjoy a classic dessert in a convenient, individual format. Give them a try and bring this sweet, creamy, and chocolatey joy into your home!
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 medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon salt
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.1.5 cups all-purpose flour, 0.5 cup milk (whole or 2%)
- Spoon the batter evenly into 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 5-10 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, heat 1 ½ cups of the milk over medium heat until it just begins to simmer around the edges. Do not boil.2 cups milk (whole or 2%)
- In a separate medium bowl, whisk together the sugar and cornstarch until well combined.0.5 cup granulated sugar, 0.25 cup cornstarch
- In another bowl, whisk the egg yolks until pale. Gradually whisk about half of the hot milk into the egg yolk mixture to temper the yolks, then pour this mixture back into the saucepan with the remaining milk.4 large egg yolks, 2 cups milk (whole or 2%)
- Return the saucepan to medium heat and cook, stirring constantly with a whisk, until the custard thickens, about 5-7 minutes. It should coat the back of a spoon.
- Remove from heat and stir in the butter pieces and vanilla extract until the butter is melted and the custard is smooth.2 tablespoons unsalted butter, cut into small pieces, 1 teaspoon vanilla extract
- Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled and thickened, at least 2 hours.
- 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 finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to melt.6 ounces semi-sweet chocolate, finely chopped
- Gently whisk the mixture until smooth and glossy. If using, stir in the light corn syrup.1 teaspoon light corn syrup (optional, for shine)
- Let the ganache cool at room temperature until it has a thick but pourable consistency.
- Once the cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small cylinder from the center of each cupcake, leaving the bottom intact to hold the filling.
- Spoon or pipe the chilled Boston Cream custard filling into the hollowed-out centers of each cupcake.
- Drizzle or spread the cooled chocolate ganache glaze over the top of each filled cupcake, allowing it to drip down the sides slightly for a decadent finish.
- Refrigerate the assembled cupcakes for at least 30 minutes to allow the filling and glaze to set before serving.