If you’ve ever wished you could grab a slice of classic Boston cream pie and run out the door with it, you’re going to be head-over-heels for these Boston Cream Pie Cupcakes! Imagine tender yellow cake, luscious pastry cream at the center, and a shiny cap of chocolate ganache—all in a perfectly portable package. These cupcakes are a total crowd-pleaser and truly deliver that beloved bakery flavor with surprisingly little fuss. Whether you’re making them for a celebration or just a special treat, Boston Cream Pie Cupcakes will turn any day into something extraordinary.
Ingredients You’ll Need
Gather your pantry staples and a few special extras—each ingredient in Boston Cream Pie Cupcakes plays a starring role in the taste and texture extravaganza you’re about to create. Here’s what you’ll need, and why you shouldn’t compromise on any of them:
- Yellow cake mix: The easiest shortcut to golden, fluffy cupcakes; look for a good-quality brand for the best base.
- Eggs, oil, and water (as called for on the cake mix box): Vital for making the boxed mix bake up moist and tender.
- Whole milk: Adds richness to the pastry cream—don’t swap for skim or low-fat!
- Heavy cream (for both filling and ganache): Brings incredible silkiness to the pastry cream and ensures the ganache is ultra-luxurious.
- Granulated sugar: Sweetens the pastry cream just enough to highlight its custardy flavor.
- Cornstarch: The thickening power behind that dreamy, spoonable pastry cream center.
- Salt: Just a pinch gives all the sweet flavors more depth and balance.
- Egg yolks: Key for that true creamy custard character—use fresh eggs for the brightest color.
- Unsalted butter: Swirled in at the end, it makes the filling impossibly smooth and glossy.
- Vanilla extract: Use pure vanilla for the classic flavor—this ties the whole pastry cream together.
- Semi-sweet chocolate, chopped: Melted into ganache, this topping brings the right balance of sweet and bittersweet.
- Corn syrup (optional): Just a touch, for a glossy, professional finish on your ganache.
How to Make Boston Cream Pie Cupcakes
Step 1: Bake the Yellow Cupcakes
Preheat your oven according to your boxed cake mix instructions, line two muffin tins with paper liners, and whip up the batter as directed. This step is a breeze—just be careful not to overbake! You want each cupcake to stay soft and tender, ready to soak up the creamy filling. Let them cool completely; this is key so the filling doesn’t melt away.
Step 2: Make the Pastry Cream Filling
In a saucepan, warm your whole milk and cream together until steaming but not boiling. Meanwhile, vigorously whisk the sugar, cornstarch, salt, and egg yolks in a bowl until smooth and pale. Temper the eggs—a fancy way to say you gradually add the hot milk while whisking so everything comes together smoothly without scrambling the yolks. Return the mixture to the pan and cook, stirring constantly, until thickened and bubbling for about 2 to 3 minutes. Finish by stirring in butter and vanilla, then set aside to cool. Press plastic wrap directly onto the surface to prevent a skin from forming, and chill it until set.
Step 3: Fill the Cupcakes
Once your cupcakes and pastry cream are both cool, it’s time for the most fun part—filling! Use a small knife or a cupcake corer to remove a little plug from the center of each cupcake (don’t throw those centers away—chef’s snack!). Fill each cavity generously with your silky pastry cream, either with a spoon or, to make it extra neat, a piping bag.
Step 4: Make and Top with Chocolate Ganache
For that signature shiny chocolate cap, heat the cream just until it’s steaming, then pour it over your chopped semi-sweet chocolate. Let it sit for a couple of minutes, then gently stir—it’ll turn glossier with every little swirl. Add corn syrup if you’d like extra shine. Spoon the ganache over each filled cupcake, letting it settle into a dramatic, glossy dome. Let them chill briefly so the ganache sets, then admire your masterpiece!
How to Serve Boston Cream Pie Cupcakes
Garnishes
While Boston Cream Pie Cupcakes look gorgeous just as they are, you can dress them up with a curl of white chocolate, a dusting of powdered sugar, or a few edible gold stars for special occasions. A tiny whirl of whipped cream on the side is never a bad idea either!
Side Dishes
These cupcakes are definitely the star of any table, but if you want to round things out, consider serving them after a light meal. Fresh berries, a small scoop of vanilla ice cream, or even a bubbly glass of Moscato make for delightfully refreshing sides that complement the creamy, chocolatey richness.
Creative Ways to Present
Turn these treats into a true showstopper by displaying them on a tiered cake stand, or nestle each cupcake in a pretty wrapper for extra flair. For parties, arrange Boston Cream Pie Cupcakes on a large platter with little handwritten flags or edible flowers—they look irresistible and make serving a breeze.
Make Ahead and Storage
Storing Leftovers
Boston Cream Pie Cupcakes are best enjoyed chilled, thanks to that dreamy cream filling. Pop any leftovers into an airtight container and store them in the refrigerator for up to 3 days. The flavors meld beautifully over time, so don’t be surprised if they taste even better the next day!
Freezing
If you’d like to make a batch ahead of time, you can freeze the unfilled cupcakes on their own. For best texture, freeze the baked cupcakes (without cream or ganache) in a freezer-safe bag for up to 1 month. Defrost at room temperature, then fill and finish with ganache when ready to serve.
Reheating
Since the cream filling is perishable, it’s best not to reheat Boston Cream Pie Cupcakes. Serve them straight from the fridge, or let them sit out for 30 minutes to take the chill off. If you want a warm cake vibe, consider warming an unfilled cupcake for a few seconds in the microwave, then fill and top just before eating.
FAQs
Can I make Boston Cream Pie Cupcakes a day ahead?
Absolutely! In fact, making them ahead gives the flavors time to blend and the ganache a chance to set up just right. Store the finished cupcakes in the fridge, and they’ll be delicious for up to 3 days.
What’s the easiest way to fill the cupcakes neatly?
A piping bag or a sturdy zip-top bag with a corner snipped off works wonders. You can also use a small spoon, but piping gives you a tidy, even fill with less mess—plus, it feels a bit fancy!
Can I use instant pudding instead of homemade pastry cream?
Yes, if you’re pressed for time, instant vanilla pudding makes a great shortcut. While homemade pastry cream brings richer flavor, the cupcakes will still be delicious and crowd-pleasing with instant pudding.
How do I get the ganache to look so glossy on top?
For that bakery-style gloss, add a tablespoon of corn syrup to your ganache as you stir. It doesn’t change the taste, but gives you that perfect shine seen on bakery confections.
Do these cupcakes need to be refrigerated?
Yes—because of the cream filling, Boston Cream Pie Cupcakes need to be stored in the refrigerator. Keep them chilled until ready to serve, especially in warm weather or for events serving them outside.
Final Thoughts
Boston Cream Pie Cupcakes truly combine nostalgia and pure joy in every bite. They’re fun to make, even more fun to eat, and guaranteed to impress anyone lucky enough to grab one from the dessert table. Try them once and you’ll have a new special-occasion staple—so go ahead, bake a batch and share a little happiness today!
Print
Boston Cream Pie Cupcakes Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in convenient individual servings. Moist yellow cupcakes filled with rich pastry cream and topped with luscious chocolate ganache, these treats are perfect for any occasion.
Ingredients
For the cupcakes:
- 1 box yellow cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
For the pastry cream filling:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate ganache topping:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Prepare and bake the yellow cake mix: Prepare and bake the yellow cake mix according to the package directions in a muffin tin lined with paper liners, making 24 cupcakes. Let cool completely.
- Make the pastry cream filling: Combine milk and cream in a saucepan over medium heat. In a separate bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper. Cook until thickened, about 2–3 minutes. Add butter and vanilla. Chill.
- Fill the cupcakes: Once cupcakes are cool, remove the centers and fill with pastry cream.
- Prepare the ganache: Heat cream, pour over chocolate, stir until smooth. Add corn syrup if using.
- Top the cupcakes: Spoon ganache over each filled cupcake. Let set before serving.
Notes
- For faster prep, you can use instant vanilla pudding for the filling, though homemade pastry cream gives a more authentic flavor.
- Store cupcakes in the fridge and serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
