Boston Cream Pie Cupcakes

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These Boston Cream Pie Cupcakes are to die for! A moist vanilla cupcake, pastry cream filling, and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into.


For the cupcakes:

  • 1/2 stick (57 grams) butter, melted
  • 1 cup granulated sugar
  • 1 egg
  • 3/4 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup milk

For the filling:

  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1/4 cup granulated sugar
  • 3 egg yolks
  • 1 tbsp. cornstarch
  • 1 tbsp. all-purpose flour
  • 1 tbsp. butter

For the chocolate ganache frosting:

  • 3 1/2 bars (350 grams) dark chocolate
  • 1 cup heavy cream


This recipe, although relatively straightforward, is one that will require a little extra prep time as the filling needs about an hour to set in the refrigerator before it can be put into the cupcakes. You can definitely make the filling the night before if you want to save yourself a little time when you make the cupcakes, or you can make it the same day with at least an hour to chill. Either way, I like to start by making the filling. To make it, heat the milk, vanilla extract, and granulated sugar over medium heat until it almost reaches a boil. In a separate bowl, whisk together the egg yolks, cornstarch, and all-purpose flour. Just before the milk mixture boils, pour it into the bowl with the egg mixture, whisk until just combined, then pour the whole mixture back into the pot you previously used for the milk mixture. Return the pot to medium heat, and bring to a boil stirring constantly until it thickens (about 5-8 minutes). Remove from the heat and stir in the butter. Pour into a small bowl, cover with plastic wrap pressed against the surface (to prevent a skin from forming), and set aside in the refrigerator to cool (at least an hour).

To make the cupcakes, start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining a muffin pan with liners. In a large bowl, beat together the butter, egg, vanilla extract, baking soda, and granulated sugar until the sugar has all but dissolved. Add the flour and beat until all the ingredients are well combined and a thick batter has formed. Beat in the milk until all ingredients are incorporated into the batter and there are no lumps. Pour the batter into the lined muffin pan and bake for 17-20 minutes, until the cupcakes are a light golden brown and a toothpick inserted in the center comes out clean.

While the cupcakes bake and then cool, you can whip up the frosting. In a medium-sized pan, heat the heavy cream until it almost reaches a boil. In a large bowl, break the chocolate into small chunks, and then pour the almost boiling cream over the top. Stir until the chocolate has completely dissolved (about 3-5 minutes). Cover and allow to set in your refrigerator for about 15-20 minutes, until it’s no longer warm. Remove the frosting and whip it on high until stiff peaks form. To assemble the cupcakes, cut a conical hole in the middle of each cupcake and spoon a teaspoon of the filling into each hole. Trim the piece removed from each cupcake down to a thin top, and cover the hole in the center.

Spoon the frosting into a piping bag, affix with a decorative tip, and pipe over the cupcake making sure to cover the hole created for the filling.

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