Boston Cream Pie Cupcakes are a decadent and irresistible dessert that transforms the classic Boston Cream Pie into a perfectly portioned cupcake. These treats feature moist vanilla cupcakes filled with rich, creamy pastry cream and topped with a glossy chocolate ganache. They are perfect for special occasions, family gatherings, or whenever you want to impress with a bakery-quality dessert at home. The combination of fluffy cake, smooth filling, and luxurious ganache makes every bite a celebration of flavor and texture.
Ingredients for Boston Cream Pie Cupcakes
List of Ingredients with Measurements
Vanilla Cupcakes
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 6 tbsp (86g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
Pastry Cream Filling
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
Chocolate Ganache
- 12 oz (338g) semi-sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream
Optional Ingredient Substitutions
- Butter can be substituted with margarine or plant-based butter for dairy-free variations.
- Milk can be replaced with almond, oat, or soy milk for a non-dairy alternative.
- Use gluten-free all-purpose flour if a gluten-free cupcake is desired.
- Semi-sweet chocolate can be replaced with dark or milk chocolate depending on taste preference.
How to Make Boston Cream Pie Cupcakes
Step 1: Preparing the Vanilla Cupcakes
Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a large mixing bowl, cream together butter and sugar for 3-4 minutes until light and fluffy. Incorporate sour cream and vanilla extract, mixing until smooth. Add egg whites in two batches, ensuring each batch is fully combined before adding the next. Scrape down the sides of the bowl to make sure all ingredients are evenly mixed.
Step 2: Mixing the Dry and Wet Ingredients
In a separate bowl, combine flour, baking powder, and salt. In a small measuring cup, mix together milk and water. Add half of the dry ingredients to the butter mixture, mix until smooth, then incorporate the milk mixture. Finish by adding the remaining dry ingredients and mixing until fully combined, scraping the bowl as needed.
Step 3: Baking the Cupcakes
Fill cupcake liners halfway with batter and bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove from oven and allow cupcakes to cool for 2-3 minutes in the pan before transferring them to a cooling rack. Proper cooling ensures the cupcakes hold their shape and the filling adheres properly.
Step 4: Making the Pastry Cream
While the cupcakes cool, prepare the pastry cream. Whisk egg yolks in a medium bowl and set aside. In a saucepan, combine sugar, cornstarch, and milk, stirring until smooth. Cook over medium-high heat, stirring continuously until the mixture thickens and begins to bubble. Gradually temper the egg yolks by adding a small amount of the hot mixture, then combine with the remaining mixture. Return to heat and bring to a gentle boil for 2 minutes, stirring continuously. Remove from heat and add butter and vanilla extract. Stir until smooth and let cool to room temperature.
Step 5: Preparing the Chocolate Ganache
In a heatproof bowl, combine chocolate chips and corn syrup. Bring heavy cream to a boil, then pour over the chocolate. Let sit for 3-5 minutes before whisking until smooth. Refrigerate the ganache until firm, about 1-2 hours. The ganache should be thick enough to pipe but still soft enough to spread easily.
Step 6: Assembling the Cupcakes
Once cupcakes and pastry cream are cooled, cut out the centers of the cupcakes using a cupcake corer or small knife. Fill each cupcake with pastry cream. Top with chocolate ganache, piping roses or swirls as desired using a piping tip such as Ateco 844 or Wilton 2D/1M. Start piping from the center and work outward in circular motions for a beautiful, professional finish.
Step 7: Serving the Cupcakes
Refrigerate cupcakes until ready to serve. Allow them to come closer to room temperature before serving, as cold ganache can be quite firm. Boston Cream Pie Cupcakes are best enjoyed within 3-4 days for maximum freshness and flavor.
How to Serve Boston Cream Pie Cupcakes
Best Ways to Serve
Serve these cupcakes on a dessert platter or individually in cupcake liners. Their elegant appearance and rich flavor make them perfect for dinner parties, holidays, or birthday celebrations.
Serving Suggestions or Pairings
- Pair with hot coffee, tea, or a creamy latte for a café-style treat.
- Complement the cupcakes with fresh berries or a drizzle of caramel sauce.
- For a celebratory presentation, top with edible gold dust or chocolate shavings.
How to Store Boston Cream Pie Cupcakes
Proper Storage Methods
- Store cupcakes in an airtight container in the refrigerator to maintain the freshness of the pastry cream.
- Keep away from direct sunlight and strong odors to avoid flavor contamination.
Tips for Reheating or Freezing
- Do not microwave cupcakes with ganache; allow them to warm to room temperature naturally.
- Cupcakes can be made in advance and frozen without ganache or pastry cream for up to 2 months. Fill and frost after thawing.
Tips to Make Boston Cream Pie Cupcakes
Common Mistakes to Avoid
- Under-creaming the butter and sugar, which can affect cupcake texture.
- Adding egg yolks directly to hot milk mixture without tempering, which can scramble them.
- Overbaking the cupcakes, which can make them dry.
Helpful Tips for Better Results
- Use room-temperature ingredients for even mixing.
- Cool cupcakes completely before filling and frosting.
- Whisk ganache slowly to avoid incorporating air bubbles for a smooth finish.
Variation of Boston Cream Pie Cupcakes
Suggested Variations or Twists on the Recipe
- Add a flavored liqueur, such as Kahlua or Grand Marnier, to the pastry cream for an adult twist.
- Use dark or white chocolate ganache for a different flavor profile.
- Decorate with fresh berries or edible flowers for a spring-themed presentation.
Adjustments for Dietary Preferences
- Gluten-free: Use a gluten-free flour blend for the cupcakes.
- Dairy-free: Substitute plant-based milk, vegan butter, and non-dairy chocolate chips.
- Lower sugar: Reduce sugar in the pastry cream or ganache slightly for a less sweet dessert.
FAQs
What can I do if the ganache is too runny?
Chill the ganache in the fridge for 15-30 minutes and stir occasionally. It should thicken to a pipeable consistency.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day or two in advance. Fill with pastry cream and ganache just before serving for the freshest taste.
What can I substitute for pastry cream?
Pastry cream can be replaced with pudding, cream cheese frosting, or whipped cream for a quicker version.
