Boston Cream Pie Cupcakes – A Classic Dessert in Every Bite! 

Instructions for Making Boston Cream Pie Cupcakes

Step 1: Prepare the Cupcakes

1. Preheat your oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined—be careful not to overmix, as this can result in dense cupcakes.
6. Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Vanilla Custard Filling

1. Heat the milk and cream: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat until it just begins to simmer (don’t let it boil).
2. Whisk the egg yolks: In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt until smooth.
3. Temper the eggs: Gradually pour about 1/4 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Slowly add the egg yolk mixture back into the saucepan with the remaining hot milk mixture, whisking constantly.
4. Cook the custard: Continue to cook the custard over medium heat, whisking constantly, until it thickens and starts to bubble around the edges (about 3-5 minutes). Once thickened, remove from heat and stir in the vanilla extract.
5. Cool the custard: Pour the custard into a bowl, cover it with plastic wrap (press the wrap directly onto the surface of the custard to prevent a skin from forming), and refrigerate for at least 1-2 hours, or until fully chilled.

Step 3: Make the Chocolate Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (again, don’t let it boil).
2. Add the chocolate: Remove from heat and add the chopped chocolate to the hot cream. Let it sit for 1-2 minutes, then stir until smooth and shiny. Stir in the butter, if using, for an extra glossy finish.
3. Cool the ganache: Let the ganache cool for about 10-15 minutes to thicken slightly. It should be pourable but not too runny.

Step 4: Assemble the Cupcakes

1. Hollow out the cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake. Set the tops aside for later.
2. Fill with custard: Spoon or pipe the chilled vanilla custard filling into the center of each cupcake. Be generous with the filling, as it’s the heart of this dessert.
3. Top with the cupcake tops: Place the tops of the cupcakes back on top of the custard-filled centers. Gently press down to secure.
4. Drizzle with ganache: Spoon or pour the chocolate ganache over the top of each cupcake, letting it drizzle down the sides for that classic Boston Cream Pie look.

Step 5: Serve and Enjoy!

1. Chill: Let the cupcakes sit at room temperature for about 30 minutes to allow the ganache to set before serving, or refrigerate them for an hour if you prefer the ganache to firm up a little more.
2. Serve: Serve the Boston Cream Pie cupcakes on a platter, and enjoy! They’re best enjoyed within a day or two of making, but you can store them in an airtight container in the refrigerator for up to 3 days.

Tips for the Perfect Boston Cream Pie Cupcakes

• Don’t overfill the cupcakes: When filling the cupcakes with custard, make sure to leave room for the ganache to cover the top. You don’t want the custard to spill out the sides.
• Use quality chocolate: Since the ganache is a key component of the flavor, make sure to use high-quality semisweet or bittersweet chocolate for the best taste and texture.
• Make ahead: You can prepare the custard and ganache a day ahead of time. Simply store them in the refrigerator and assemble the cupcakes when you’re ready.
• Serve chilled: These cupcakes are best served chilled, so if you have time, let them cool in the fridge for a while before serving. This will allow the custard to firm up a bit and make the chocolate ganache set to the perfect consistency.

Variations on Boston Cream Pie Cupcakes

• Chocolate Cupcakes: If you prefer a chocolatey twist on the classic, swap out the vanilla cupcakes for rich, fudgy chocolate cupcakes. The combination of chocolate cake, vanilla custard, and chocolate ganache is a decadent upgrade.
• Mini Boston Cream Pies: For a more elegant presentation, make mini versions of these cupcakes by using a muffin tin to bake smaller, bite-sized versions. These are perfect for serving at a fancy event or as individual party treats.
• Fruit Toppings: Add a touch of fresh fruit, such as raspberries or strawberries, on top of the ganache for a burst of color and flavor. The tartness of the berries pairs beautifully with the sweet custard and chocolate.

Conclusion

Boston Cream Pie Cupcakes bring the rich, classic flavors of the traditional Boston Cream Pie into a fun and easy-to-serve individual cupcake form. They’re the perfect balance of moist vanilla cake, luscious vanilla custard, and indulgent chocolate ganache, making them a guaranteed crowd-pleaser at any occasion. Whether you’re hosting a party, treating your family, or just indulging yourself, these cupcakes are a sweet and sophisticated way to enjoy a timeless dessert.

So go ahead—whip up a batch of these irresistible Boston Cream Pie Cupcakes, and let the magic of this classic treat brighten your day!