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Ultimate Boston Cream Pie Cupcakes with Homemade Vanilla Bean Custard and Glossy Chocolate Ganache

A boston cream pie cupcakes cut in half showing the fluffy cake, rich vanilla cream filling, and chocolate ganache topping.
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Make these Boston Cream Pie Cupcakes for a single-serving version of the classic dessert. You get a moist vanilla cake base, a smooth homemade pastry cream filling, and a rich chocolate ganache topping.

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 milk
  • 1 1/2 cups heavy cream, cold (for filling)
  • 1/2 cup whole milk (for filling)
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar (for filling)
  • 2 large egg yolks (for filling)
  • 1 teaspoon vanilla bean paste (for filling)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. 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 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the 12 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 before transferring them to a wire rack.
  7. Prepare the pastry cream: In a small saucepan, whisk together the 1/2 cup milk, cornstarch, 1/2 cup sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, still whisking. Remove from heat and stir in the vanilla bean paste.
  8. Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  9. Prepare the ganache: Place the chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  10. Assemble the cupcakes: Use an apple corer or small knife to remove a small cone or plug from the center top of each cooled cupcake.
  11. Fill the cavity of each cupcake with the chilled pastry cream using a piping bag or small spoon. Replace the removed cake piece on top, if desired.
  12. Top each filled cupcake with a spoonful of the chocolate ganache, allowing it to drip slightly down the sides. Allow the ganache to set before serving.

Notes

  • For the best texture, make the pastry cream filling the day before and chill it overnight.
  • If you want a bakery-style finish, use a large round piping tip to pipe the ganache on top instead of spreading it.
  • You can substitute the homemade pastry cream with a high-quality instant vanilla pudding mix for a quicker filling option.

Nutrition

Find it online: https://delicerecipe.com/boston-cream-pie-cupcakes-recipe/