These Boston Cream Pie Cupcakes are soft, fluffy, and filled with creamy vanilla pastry cream, topped with rich chocolate ganache. A bite-sized twist on the classic dessert that’s perfect for any occasion!

Why You’ll Love This Recipe

• Mini Version of a Classic – All the flavors of Boston Cream Pie in cupcake form.

• Creamy & Decadent – Filled with luscious vanilla pastry cream.

• Chocolate Lovers’ Dream – Finished with a silky ganache topping.

• Perfect for Parties – Easy to serve, fun to eat, and guaranteed to impress.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

For the Filling:

• 1 cup vanilla pastry cream (prepared or homemade)

For the Ganache:

• 4 ounces semi-sweet chocolate, chopped

• 1/4 cup heavy cream

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Calories: ~320 kcal per cupcake

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Combine Dry Ingredients

In a small bowl, whisk together flour, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, then add vanilla extract and mix well.

Step 5: Alternate Wet and Dry

Gradually add the dry ingredients and milk, alternating between the two. Start and end with the dry mixture. Mix until just combined.

Step 6: Bake the Cupcakes

Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean.

Step 7: Cool Completely

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool fully.

Step 8: Fill the Cupcakes

Use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with vanilla pastry cream and replace the cut-out tops.

Step 9: Make the Ganache

Heat the heavy cream in a small saucepan until just simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth and glossy.

Step 10: Top with Ganache

Spoon or drizzle the ganache over the filled cupcakes, letting it drip slightly down the sides for a beautiful finish.

Step 11: Chill and Serve

Refrigerate the cupcakes for at least 30 minutes to set the ganache before serving.

Tips & Variations

• Shortcut Version: Use store-bought pastry cream to save time.

• Extra Chocolatey: Stir chocolate chips into the batter for double-chocolate cupcakes.

• Make Ahead: Bake cupcakes and prepare pastry cream a day in advance; assemble before serving.

• Storage: Keep in the refrigerator in an airtight container for up to 3 days.

Frequently Asked Questions

1. Can I use instant pudding for the filling?
Yes! Vanilla pudding can be used instead of pastry cream for a quicker version.

2. Can I make these ahead of time?
Absolutely! Bake the cupcakes and make the cream a day ahead. Assemble and glaze before serving.

3. How do I make them gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend.

4. Can I freeze Boston Cream Pie Cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw, fill, and glaze when ready to serve.

Final Thoughts

These Boston Cream Pie Cupcakes combine soft vanilla cupcakes, luscious pastry cream, and silky chocolate ganache for a dessert that’s both elegant and indulgent. Perfect for birthdays, parties, or anytime you want a bakery-quality treat at home!