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Bakery-Style Boston Cream Pie Cupcakes with Homemade Custard

A boston cream pie cupcake cut in half showing vanilla cake, pastry cream filling, and chocolate ganache topping.
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Create single-serving versions of the classic Boston Cream Pie! These cupcakes feature moist vanilla cake, rich homemade vanilla custard filling, and a smooth chocolate ganache topping. They are perfect for parties and special occasions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup heavy cream (for custard)
  • 1/2 cup whole milk (for custard)
  • 1/4 cup granulated sugar (for custard)
  • 2 large egg yolks (for custard)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt (for custard)
  • 1 teaspoon vanilla extract (for custard)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 10 minutes before transferring them to a wire rack to cool fully.
  7. Make the Custard Filling: In a medium saucepan, whisk together the heavy cream, milk, sugar, egg yolks, cornstarch, and salt.
  8. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Continue to cook and whisk for one minute after boiling begins to cook out the starch flavor.
  9. Remove from heat and stir in the vanilla extract. Pour the custard into a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until very cold and firm.
  10. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just begins to simmer around the edges.
  11. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk until the mixture is completely smooth and glossy. Let the ganache cool slightly until it is thick enough to coat the back of a spoon but still pourable.
  12. Assemble the Cupcakes: Once the cupcakes are cool, use an apple corer or small knife to cut a cone-shaped plug from the center of each cupcake, leaving the bottom intact.
  13. Transfer the chilled custard to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off). Fill the hollowed center of each cupcake generously with the cold custard.
  14. Replace the cake plug on top of the filling.
  15. Dip the top of each filled cupcake into the slightly cooled chocolate ganache, or drizzle it over the top for a smooth, bakery-style finish. Allow the ganache to set before serving.

Notes

  • For the best results with the custard, use a whisk constantly while heating to prevent lumps.
  • If you are planning ahead, you can make the custard and ganache one day in advance. Store them separately in the refrigerator.
  • These cupcakes are wonderful for parties or as an alternative to traditional meal planning when you need a quick, impressive dessert.
  • If you prefer not to core the cupcakes, you can use a small star tip to pipe the custard onto the top surface after cutting a small ‘X’ into the top of the cake.

Nutrition

Find it online: https://kitchenuser.net/boston-cream-pie-cupcakes-recipe/