🧁 Boston Cream Pie Cupcakes 🍫✨

Moist vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache—mini versions of the classic Boston Cream Pie!

Ingredients

Cupcakes

• 170 g unsalted butter, softened
• 200 g granulated sugar
• 10 ml pure vanilla extract
• 150 g eggs (room temperature)
• 188 g all-purpose flour
• 10 g (2 tsp) baking powder
• 3 g (½ tsp) fine sea salt
• 160 ml (⅔ cup) buttermilk, room temperature

Vanilla Pastry Cream

• 57 g (3 large) egg yolks
• 710 ml (3 cups) whole milk
• 100 g (½ cup) granulated sugar
• 40 g (⅓ cup) cornstarch
• Pinch of salt
• 5 ml (1 tsp) pure vanilla extract

Dark Chocolate Ganache

• 227 g (8 oz) semi-sweet chocolate, finely chopped
• 240 ml (1 cup) heavy cream

Instructions

1. Bake Cupcakes: Preheat oven to 175°C (350°F). Line a 12-cup muffin tin. Beat butter and sugar until fluffy. Add vanilla and eggs one at a time. Whisk flour, baking powder, and salt separately. Alternate adding dry mix and buttermilk to batter. Divide into liners (¾ full). Bake 18–22 minutes. Cool completely.
2. Make Pastry Cream: Whisk yolks with 1 cup milk. In saucepan, whisk sugar, cornstarch, salt, and remaining milk. Warm gently, then add yolk mixture. Cook 12–20 minutes until thickened. Stir in vanilla. Chill ≥2 hours with plastic wrap directly on surface.
3. Prepare Ganache: Place chocolate in bowl. Heat cream until steaming. Pour over chocolate, let sit 2 minutes, then whisk smooth. Cool 15–20 minutes until glossy and slightly thickened.
4. Assemble: Fill piping bag with pastry cream. Insert into center of each cupcake, squeeze ~2 tbsp filling. Dip tops into ganache, let excess drip. Set 30–60 minutes at room temperature.

Details

• Prep Time: 40 minutes (including chilling)
• Bake Time: 18–22 minutes
• Total Time: ~1 hr 30 min
• Yield: 12 cupcakes
• Kcal: ~280 per cupcake

✨ A handheld twist on the beloved Boston Cream Pie—perfect for parties, holidays, or indulgent treats!