Boston Cream Pie Cupcakes

This Boston cream pie cupcake recipe transforms the classic New England dessert into perfectly portioned treats with all the same delicious elements. The soft yellow cake, creamy vanilla custard, and rich chocolate ganache come together for an impressive dessert that tastes like it came from a bakery.

I first made these for my daughter's birthday when she requested something "fancy but not too fancy." The look on her face when she bit into the cream-filled center was absolutely priceless, and now these cupcakes are our go-to celebration dessert.

Ingredients

• Yellow cake mix: Provides the perfect tender base for our Boston cream cupcakes and saves significant preparation time
• Whole milk: Creates a rich custard filling with the perfect consistency
• Cornstarch: Stabilizes the pastry cream so it holds its shape when piped
• Egg yolks: Add richness and that signature custard flavor to the filling
• Vanilla extract: Brightens the pastry cream with classic flavor
• Semi sweet chocolate: Balances sweetness with deeper cocoa notes in the ganache

Step-by-Step Instructions

Prepare the cupcakes:

Follow the cake mix instructions precisely, being careful not to overmix which can lead to tough cupcakes. Fill each liner about 2/3 full to allow proper rising without overflow. Bake until a toothpick inserted comes out clean, then allow to cool completely on a wire rack before filling.

Create the pastry cream:

Whisk ingredients together before applying any heat to prevent lumps in the cornstarch. Keep the heat at medium and stir constantly to avoid scrambling the eggs. The pastry cream is ready when it coats the back of a spoon and a finger drawn through leaves a clear path. Pressing plastic wrap directly onto the surface prevents a skin from forming during cooling.

Fill the cupcakes:

Use a small paring knife or specialized cupcake corer to remove a cylinder from the center of each cooled cupcake, being careful not to cut through the bottom. Save the cake tops if you want to replace them before adding ganache. Fill each cavity with cold pastry cream using a piping bag with a round tip for the cleanest application.

Make the chocolate ganache:

Heat heavy cream just until small bubbles form at the edges without letting it boil. Pour over the chopped chocolate and let stand without stirring for the full two minutes to allow the chocolate to melt completely. Stir gently from the center outward until smooth and glossy. If necessary, place the bowl over warm water to help melt any remaining chocolate pieces.

Top with ganache:

Allow the ganache to cool slightly before spooning over cupcakes for the perfect consistency that will set without running off completely. Work with one cupcake at a time, adding enough ganache to cover the top completely while allowing some to drip slightly down the sides for that authentic Boston cream pie look.

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These cupcakes remind me of visiting Boston with my family as a child where we would always stop for authentic Boston cream pie. Making these brings back those sweet memories while creating new ones with my own children in the kitchen.

Make Ahead Tips

The pastry cream benefits from overnight refrigeration, developing deeper vanilla flavor and firmer texture that pipes beautifully. Store it with plastic wrap pressed directly on the surface to prevent skin formation. The ganache can also be made ahead and gently rewarmed when ready to use. Filled cupcakes should be consumed within two days for the best taste and texture, as the moisture from the filling will eventually soften the cake too much.

Troubleshooting Common Issues

Runny pastry cream usually means it wasn't cooked long enough. The mixture should bubble and thicken significantly before removing from heat. If this happens, you can return it to the stove and continue cooking while whisking vigorously. Cupcakes that sink in the middle often indicate opening the oven door too early during baking or overmixing the batter. If ganache becomes too thick to spread, warm it gently by placing the bowl over simmering water and stirring until it reaches the desired consistency.

Elegant Serving Ideas

Elevate these cupcakes for special occasions by adding a fresh raspberry on top of the ganache before it sets completely. For a dinner party presentation, place each cupcake on a small dessert plate with a light dusting of powdered sugar around the edge and a small fork. These also make a beautiful dessert table centerpiece when arranged on a tiered stand with fresh berries scattered between levels.

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Frequently Asked Questions

→ How do I prevent the pastry cream from forming a skin?

Cover the surface of the pastry cream directly with plastic wrap while it chills to avoid a skin from forming.

→ What type of chocolate works best for ganache?

Use high-quality semi-sweet chocolate for a rich and smooth ganache texture.

→ Can I use store-bought cake mix for the cupcakes?

Yes, a yellow cake mix works perfectly for this recipe, but feel free to use your favorite homemade cupcake recipe instead.

→ How should I store the cupcakes?

Store the filled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the pastry cream ahead of time. Assemble and frost them on the day you plan to serve them.